The Pioneer Woman Tasty Kitchen
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Easy Monday Night Stir Fry

4.33 Mitt(s) 3 Rating(s)3 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 5

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Level: Easy

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Description

It’s easy, versatile, and quick. You can throw in whatever veggies you have on hand and tweak the flavors to suit your fancy.

Ingredients

  • 3 whole Chicken Breasts (or Other Meat), Cut Into Pieces
  • ½ teaspoons Sesame Oil (plus Extra To Drizzle Over Meat)
  • ½ cups Soy Sauce (plus Extra To Drizzle Over Meat)
  • 3 Tablespoons Sugar
  • ½ cups Chicken Broth, Divided
  • 2 teaspoons (rounded) Arrowroot
  • 3 Tablespoons Peanut Oil, Divided
  • 1 whole Medium Onion
  • 1 whole Red (or Other Color) Bell Pepper, Cut Into Chunks
  • 2 cloves Garlic
  • 2 Tablespoons (to 3 Tablespoons) Fresh Ginger, Minced
  • 10 whole White Mushrooms, Sliced (can Use Any Mushroom You Like)
  • 1 jar (small Jar) Baby Corn, Cut Into Pieces
  • 1 teaspoon Rice Vinegar
  • ¼ cups (to 1/2 Cup) Roughly Chopped Cilantro

Preparation

After cutting meat into chunks, drizzle with a bit of soy sauce and sesame oil. Set aside.

Prepare all vegetables and have them ready.

Mix ½ cup soy sauce with sugar. Stir together and set aside. Mix ¼ cup chicken broth with arrowroot. Stir together and set aside. Measure an additional ¼ cup chicken broth. Set aside.

To begin stir fry, heat skillet or wok over high heat. When it’s hot, drizzle in 2 teaspoons peanut oil.

Add meat to skillet and fry quickly, stirring around for 2 to 3 minutes. When brown and just cooked through, remove to a separate bowl.

Add additional 1 tablespoon peanut oil to same skillet. Throw in onions and cook for 1 minute. Add red bell pepper and cook for 30 seconds. Add garlic and ginger. Stir. Add mushrooms and stir. Cook for 45 seconds. Add baby corn. Stir.

Pour in ¼ cup chicken broth and soy sauce/sugar mixture. Drizzle in 1 teaspoon rice vinegar and ½ teaspoon sesame oil.

Dump in cooked chicken. Stir together. Pour in chicken broth/arrowroot mixture. Stir together, then turn off heat. Sauce should be much thicker.

At the very end, seconds before serving, stir in ½ cup (or up to 1 cup) roughly chopped cilantro. Serve over cooked rice.

Variations:
• You can use any following vegetables: broccoli, snow peas, zucchini, any color of bell pepper, any mushroom, water chestnuts, green onions, etc.
• Add ½ cup cashew halves to make it even more yummy.
• Eat with chopsticks if you want to feel really cool.

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3 Reviews

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on 7.25.2011

Easy full-flavored stir-fry but it just wasn’t to my taste.

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anjaconda on 1.11.2011

This is a great and easy stir-fry recipe. So far I have just put things together and it worked, but following this recipe has helped to improve the flavors for sure.
Basic and easy stir-fry recipe. I added some carrots too and they were nice and crunchy. I also used cornstarch instead of Arrowroot and it worked great.

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tirtza1 on 11.18.2010

This was the first recipe I tried from Tasty Kitchen and my hubby and I both absolutely loved it! I love the idea of stir fry but mine always seemed to be missing some “Je ne sais quoi.” I followed the recipe to a tee (except I used frozen minced garlic and ginger – oh the horror, I know) and it was perfect. I almost omitted the cilantro because hubby is not a huge cilantro fan but I added it in at the last second because I just love the stuff and it is so rare that someone shares this love. AND HUBBY LOVED IT!!!! This was even delicious reheated the next day. I am so happy that Tasty Kitchen passed “The Test” and I can’t wait to try more recipes. Plus the website is gorgeous! P.S. I didn’t have any Arrowroot (because I don’t know what that is) so I just used cornstarch instead and it worked great.

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