Thursday, September 18, 2014

Stir-Fry with Chicken, Peppers and Broccoli

We enjoy eating stir-fry and we make it relatively frequently. This is one of the better and quicker stir-fry recipes.

two skinless chicken breasts, cut up into bite size pieces
2 red or orange bell peppers
3 cups of broccoli florets
1-2 cloves of minced garlic
2 teaspoons of minced ginger
2 teaspoons of minced green onion bottoms
stir-fry mix of frozen veggies
peanut oil
1/4 cup soy sauce
2 teaspoons of sesame oil
3/4 cup of chicken stock
4 teaspoons of cornstarch slurry


Prepare all ingredients ahead of time and put them into separate bowls: cut up the chicken, julienne peppers, mince garlic, ginger, and green onions. Also measure soy sauce, sesame oil, chicken stock, and cornstarch slurry.

Turn on the stove to high and let it heat up. In the meantime pour some peanut oil into the wok and ensure it is entirely coated with oil. Set the wok on the stove and once the oil starts to smoke, quickly add the garlic, ginger, green onions and chicken.

Stir continuously until the chicken in lightly browned, about 3 minutes.

Add the peppers and stir for another minute. Add the broccoli and stir for another minute. Add the soy sauce and sesame oil and cook for 30 seconds. Add the chicken stock, and slurry. Cook at a boil for 2 to 3 minutes.

Serve over steamed rice.


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