CHICKEN STIR-FRY This is such a fast recipe, it takes less than 30 minutes to make. INGREDIENTS: Chicken breasts, about 3, cubed Onion, 1, diced Minced garlic, 1 tsp Ginger, grated Mushrooms, sliced 2 tablespoon soy sauce 2 tablespoons honey 1 tablespoon, plus 1 teaspoon cornstarch Salt 1 cup chicken broth 1 tablespoon dry sherry 1 tablespoon dark sesame oil About 1/3 cup water 3 tablespoons vegetable oil Broccoli, separated into smaller florets 3/4 to 1 teaspoon red chili flakes, optional 1 tablespoon hoisin sauce Garnish: toasted sesame seeds, optional METHOD: In a medium bowl, toss the chicken with about half the garlic and ginger, the soy sauce, 1 teaspoon of the cornstarch, 1 dash of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch in a cup with 1/3 cup water. Heat a large nonstick skillet or wok over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli, onion, mushrooms and bean sprouts and stir-fry for 1 minute. Add the remaining garlic, ginger, 1 cup chicken broth, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 4 minutes. Transfer to a bowl. Get the wok good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce and honey, return the veggies and broth to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Taste and season with salt and pepper, if you like. Garnish with sesame seeds; serve with noodles or rice.
Posted on: Fri, 23 Jan 2015 09:41:48 +0000
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