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Sunday, November 3, 2013

Chinese Chicken Stir Fry with Vegetables by Cheryl

Chicken Stir fry is so good and you can add so many kinds of vegetables to it, so it always turns out
different. The flavorful sauce is just a little spicy with crushed red chili flakes

1 pound boneless, skinless chicken breasts, cut into thin  strips
4 tablespoons Kikkoman Soy Sauce, divided
2 tablespoons cornstarch,  divided
2 cloves garlic, minced
1/2 teaspoon minced fresh ginger root or  ground ginger
1/4 teaspoon crushed red chili flakes
2 tablespoons vegetable oil, divided
1 each red bell pepper  and onion, sliced
1/4 pound Chinese broccoli, cut into 1-inch pieces
1 bag frozen sliced carrots
1 (8 ounce) can sliced water chestnuts, drained
6 scallions, trimmed, 5 cut diagonally into 1-inch pieces, 1 thinly sliced and reserved separately
1/4 pound sliced mushrooms and snow peas

For the Final sauce:
2/3 cup good-quality chicken stock or broth, vegetable broth, or water, heated
2 tablespoon soy sauce
1 tablespoons cornstarch, dissolved in 1 tablespoon cold water
2 teaspoons toasted sesame seeds
Hot  cooked fried rice(see my recipe below)

What to do:
In bowl, combine chicken, 2 Tbsp. each soy sauce and  cornstarch let stand 15 minutes.

Heat a large wok over high heat. Add 2 tablespoons of the oil. When the oil is hot, add the ginger, garlic, and chili flakes and stir-fry just until they are aromatic, about 30 seconds.
Add the remaining oil to the wok. When it is hot, add the onion pieces and stir-fry until they turn glossy and bright, 1 to 2 minutes.
Stir in chicken and soy sauce mixture cook till chicken is no longer pink Add vegetables and stir-fry 5 minutes.
Continue stir-frying until the vegetables are all tender-crisp, about 2 minutes more. Add the remaining stock, soy sauce, and cornstarch mixture and stir-fry until the vegetables all look lightly glazed with sauce, about 1 minute more.
Serve over  rice.   I made fried rice you can find my recipe for that here my easy fried rice

Makes 4 servings

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