Thursday, March 10, 2016

Asian Chicken Stir-Fry

This is a beautiful Asian dish 

2 boneless chicken breasts, sliced into thin strips (or 1 lb. of chicken tenders)
1/4 cup sugar
1/4 cup soy sauce
1 cup water
2 tsp sesame oil
2 TBSP corn starch
1 tsp minced garlic
1/2 tsp chopped ginger
Pinch cayenne
Pinch red pepper flakes
a dash of love

In a small bowl stir together water, sugar, soy sauce, sesame oil, corn starch garlic, ginger, cayenne and red pepper flakes. Set aside.
Add 1 TBSP oil to skillet. Stir and fry chicken  just until cooked through.  Remove and set aside.
Choose any or all of the following vegetables and prepare for stir fry
1 cup mushrooms, sliced
1 cup carrots, sliced
1 cup broccoli flowerets
1 can small corn on cob, drained
1 cup snow peas
1 can water chestnuts, drained
1 cup fresh bean sprouts

Heat 2 TBSP olive oil in a wok or large skillet. Begin with broccoli, carrots and onion, saute' until vegetables are almost tender. It helps to put a lid on to steam as well. Add the remaining items and continue to saute' until everything is tender. 
Pour the soy sauce mixture in skillet with vegetables stir constantly until thickened. Cook sauce for 1 minute. Add cooked chicken, stir until incorporated with sauce and veggies. Remove from heat.
Serve with rice.