Tuesday, May 17, 2016

Chicken and Vegetable Stir-Fry

What? Chicken!?  I know, but the people I cook for must be pleased sometimes :)  This was a specific request from Jesse, and I am a sucker for requests, especially when it is for something I haven't tried before.  It definitely takes away a lot of the fun when that recipe involves touching raw chicken, but I'm working hard on not being a total brat about it!  Did I hate every second of touching it?  Yes, most definitely.  But I made it through, with only a little bit of crying.

Let's talk about the rest of the this dish, since in my opinion, it would be way better without chicken (or perhaps with ficken?).  There's broccoli, carrots, peppers, onion, snap peas and mushrooms in there!  Minus the chicken, it's a vegetarian's dream!  And then there is the sauce: chicken broth, soy sauce, oyster sauce, sugar, and sesame oil are thickened with cornstarch so it sticks to all your veggies and rice.  Plus there's garlic and ginger for flavor.  It's actually a really great stir fry, minus chicken.  Or plus chicken, depending on your carnivorous tendencies.  Serve it over rice and reheat it for days.  Or, send all of it home with the carnivores in your life like I did, and just bask in the glow of the compliment "this is better than my mom's" ;)


chicken and vegetable stir fry
from Cooking Classy

1 pound chicken breasts, sliced into small strips
3/4 cup low-sodium chicken broth
1/3 cup low-sodium soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 tablespoon cornstarch
1 1/2 teaspoons granulated sugar
1 1/2 tablespoons vegetable oil
2 1/2 cups broccoli florets, chopped into bite-sized pieces
1 1/2 cups chopped carrots (about 4)
1 red bell pepper, seeded and diced into strips and halved (1 1/2 cups)
1 cup chopped yellow onion (1 small)
1 tablespoon grated fresh ginger
1 1/2 cups sugar snap peas, halved
1 1/2 cups sliced mushrooms
3 cloves garlic, minced


1) Place chicken in a gallon-size resealable bag.  Ina  2-cup liquid measuring cup or bowl, whisk together chicken broth, soy sauce, oyster sauce, and sesame oil.  Immediately after whisking well, measure out 1/4 cup before oil returns to the top.  Pour the 1/4 cup over chicken in bag and let marinate in refrigerator 10-15 minutes.  Whisk cornstarch and sugar into remaining soy sauce mixture.

2) Heat oil in a wok or nonstick pot over medium-high heat.  Remove chicken from marinate and add chicken to wok.  Heat chicken until halfway cooked through, about 3 minutes, tossing occasionally.  Add in broccoli, carrots, bell pepper, onion, and ginger.  Cook, tossing occasionally, for 4 minutes.  Add in snap peas, mushrooms, and garlic and cook 2 minutes longer.  Whisk soy sauce mixture once more and then pour into pan.  Toss frequently until sauce has thickened and veggies are tender, about 2 minutes.  Serve over white or brown rice.

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