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Chicken Stir Fry
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Description
Note: you can substitute in whatever vegetables you have on hand—asparagus, zucchini, water chestnuts are all good substitutions. Also, to switch things up, instead of using hoisin sauce (which is a like a sweet Asian BBQ sauce), you can substitute Thai sweet red chili sauce. It will give it a totally different (but delicious) flavor.
Ingredients
- 1 pound Boneless, Skinless Chicken Breasts, Cubed
- 2 teaspoons Minced Ginger
- 3 cloves Minced Garlic
- ½ cups Low Sodium Soy Sauce, Divided, Plus More For Serving
- ½ cups Hoisin Sauce, Divided
- ¼ teaspoons Crushed Red Pepper Flakes (optional)
- 1 Tablespoon Sesame Oil
- 4 cups Cooked White Rice (or Brown Rice)
- ⅓ cups Chicken Broth
- 1 Tablespoon Cornstarch
- 3 teaspoons Peanut Oil
- 5 cups Mixed Vegetables, Cut Into Bite-sized Pieces (I Used Onion, Bell Peppers, Pea Pods, Carrots And Broccoli)
Preparation
Marinate the chicken in the ginger, garlic, 4 tablespooons of soy sauce, 4 tablespoons of hoisin, the crushed red pepper, and the sesame oil. Let it marinate for at least 30 minutes (up to 2 hours).
While the chicken is marinating, wash and cut your vegetables and make your rice according to package directions.
Mix the remaining soy sauce (4 tablespoons), the chicken broth, and the corn starch in a separate bowl. Set aside.
Heat the peanut oil in a wok over medium high heat.
Add the chicken and stir fry for a few minutes or until the chicken is just cooked. Remove to a separate bowl.
Heat another tablespoon of oil (if necessary) and throw in the veggies, stir fry until crisp-tender.
Add the soy/broth/corn starch mixture and the chicken to the veggies. Turn the heat down to medium low and stir around to coat until the sauce gets thick. Yum.
Serve over rice (make sure to spoon some yummy sauce to put over the top, too) with extra soy sauce as needed.
Enjoy!
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