Post by wilderness on Aug 2, 2023 12:48:50 GMT -5
Chicken Stir-Fry-cooktocook
Serves:4
Since we do not have any good Chinese restaurants near us, I made this for dinner last night. I got the veggies chopped up earlier in the day as well as got the sauce ready: set them aside until I was ready to cook. Lots of fresh veggies and a very delicious sauce, DH and I found this to be another keeper.---Lori
Ingredients:
1 lb. boneless, skinless chicken breast cut into 1-inch cubes
salt and pepper to taste
2 Tbsp. olive oil, divided
2 cups broccoli florets
1/2 yellow bell pepper cut into 1-inch pieces
1/2 red bell pepper cut into 1-inch pieces
1/2 cup baby carrots, sliced (I used regular sized carrots, sliced)
2 tsp. minced ginger (I used ginger powder, 1 tsp.)
2 garlic cloves, minced
Stir-Fry Sauce Ingredients:
1 Tbsp. corn starch
2 Tbsp. cold water
1/4 cup chicken broth (I used low sodium)
3 Tbsp. soy sauce (I used low sodium)
1/4 cup honey
1 Tbsp. toasted sesame oil (I used olive oil and tossed in a little sesame seeds)
1/2 tsp. crushed red pepper flakes (I used 1/4 tsp.)
Instructions:
1--For the Stir-Fry Sauce: In a medium size bowl, whisk together corn starch and water. Add remaining ingredients--chicken broth, soy sauce, honey, toasted sesame oil, red pepper flakes. Whisk to combine and set aside.
2--For the Stir-Fry: Add one Tbsp. oil to a large skillet or wok; heat over medium high heat.
3--Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3-5 minutes or until cook through. Remove from skillet.
4--Reduce heat to medium and add remaining 1 Tbsp. oil to the skillet.
5--Add broccoli, bell peppers, and carrots, stirring occasionally, just until crisp tender.
6--Add ginger and garlic and cook an additional minute.
7--Add chicken back to the skillet and stir to combine.
8--Whisk stir fry sauce and pour over chicken and vegetables; stir gently to combine. Bring to a boil, stirring occasionally, and let boil one minute.
9--Serve with rice and/or chow mein if desired.
Note: I also added some onion to the stir-fry vegetables, didn't measure. Next time I make this I think I will add some additional Chinese vegetables.
Serves:4
Since we do not have any good Chinese restaurants near us, I made this for dinner last night. I got the veggies chopped up earlier in the day as well as got the sauce ready: set them aside until I was ready to cook. Lots of fresh veggies and a very delicious sauce, DH and I found this to be another keeper.---Lori
Ingredients:
1 lb. boneless, skinless chicken breast cut into 1-inch cubes
salt and pepper to taste
2 Tbsp. olive oil, divided
2 cups broccoli florets
1/2 yellow bell pepper cut into 1-inch pieces
1/2 red bell pepper cut into 1-inch pieces
1/2 cup baby carrots, sliced (I used regular sized carrots, sliced)
2 tsp. minced ginger (I used ginger powder, 1 tsp.)
2 garlic cloves, minced
Stir-Fry Sauce Ingredients:
1 Tbsp. corn starch
2 Tbsp. cold water
1/4 cup chicken broth (I used low sodium)
3 Tbsp. soy sauce (I used low sodium)
1/4 cup honey
1 Tbsp. toasted sesame oil (I used olive oil and tossed in a little sesame seeds)
1/2 tsp. crushed red pepper flakes (I used 1/4 tsp.)
Instructions:
1--For the Stir-Fry Sauce: In a medium size bowl, whisk together corn starch and water. Add remaining ingredients--chicken broth, soy sauce, honey, toasted sesame oil, red pepper flakes. Whisk to combine and set aside.
2--For the Stir-Fry: Add one Tbsp. oil to a large skillet or wok; heat over medium high heat.
3--Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3-5 minutes or until cook through. Remove from skillet.
4--Reduce heat to medium and add remaining 1 Tbsp. oil to the skillet.
5--Add broccoli, bell peppers, and carrots, stirring occasionally, just until crisp tender.
6--Add ginger and garlic and cook an additional minute.
7--Add chicken back to the skillet and stir to combine.
8--Whisk stir fry sauce and pour over chicken and vegetables; stir gently to combine. Bring to a boil, stirring occasionally, and let boil one minute.
9--Serve with rice and/or chow mein if desired.
Note: I also added some onion to the stir-fry vegetables, didn't measure. Next time I make this I think I will add some additional Chinese vegetables.
