Chicken Vegetable Stir Fry w/ garlic soy sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 tbsp canola oil3 boneless skinless chicken breasts, cup up into 1/2 inch chunks2.5 cups snow pea pods2 cups fresh broccoli florets, sliced1 cup green beans, fresh or frozen1/2 cup onion, diced 1 cup fresh mushrooms, sliced4 cloves garlic, finely dicedSauce:3/4 cup soy sauce1/4 cup sugar1/2 cup water + approximately 1/4 cup reserved3 tbsp rice vinegar1 oz dry sherry1/2 tsp ground ginger1 tbsp hoisen sauce1 tbsp sriracha sauce, optional1/4 cup corn starch
Makes approximately 6 - 2 cup servings
1. Start by prepping all of your meats, vegetables, and sauce by cutting meat into 1/2 inch cubes, slicing veggies into uniform, bite-sized pieces, and combining all ingredients of sauce except for the reserved water and corn starch. Be careful while adding sriracha. It is spicy. Make sure to taste before adding the entire amount. Mix together the corn starch and enough water to make a pourable slurry and set aside.
2. Preheat your large, non-stick saute pan with 1 tbsp oil until the oil is smoking. Add enough vegetables to cover the bottom of pan and stir constantly until the colors have brightened and vegetables are crisp but slightly tender. It should take about 2 minutes. You will have to do this in several batches, depending on the size of the pan you are using. Remove cooked veggies from pan, place in an oven safe dish, and keep in a warm oven uncovered while preparing the rest of the dish. Repeat with remaining vegetables, adding more oil and preheating pan as necessary.
2. When all the vegetables have been stir fried, preheat pan with more oil and cook chicken in small batches just until all sides of meat are white. Add back all vegetables into pan and toss in garlic. Saute over high heat stirring constantly 30 seconds, or until garlic is fragrant.
3. Pour in sauce mixture and let come to a simmer. Simmer, stirring constantly, approximately 2 minutes. Slowly drizzle in corn starch slurry while stirring at a simmer, until dish is thickened to your liking.
4. Serve as is, or with jasmine or brown rice.
Number of Servings: 6
1. Start by prepping all of your meats, vegetables, and sauce by cutting meat into 1/2 inch cubes, slicing veggies into uniform, bite-sized pieces, and combining all ingredients of sauce except for the reserved water and corn starch. Be careful while adding sriracha. It is spicy. Make sure to taste before adding the entire amount. Mix together the corn starch and enough water to make a pourable slurry and set aside.
2. Preheat your large, non-stick saute pan with 1 tbsp oil until the oil is smoking. Add enough vegetables to cover the bottom of pan and stir constantly until the colors have brightened and vegetables are crisp but slightly tender. It should take about 2 minutes. You will have to do this in several batches, depending on the size of the pan you are using. Remove cooked veggies from pan, place in an oven safe dish, and keep in a warm oven uncovered while preparing the rest of the dish. Repeat with remaining vegetables, adding more oil and preheating pan as necessary.
2. When all the vegetables have been stir fried, preheat pan with more oil and cook chicken in small batches just until all sides of meat are white. Add back all vegetables into pan and toss in garlic. Saute over high heat stirring constantly 30 seconds, or until garlic is fragrant.
3. Pour in sauce mixture and let come to a simmer. Simmer, stirring constantly, approximately 2 minutes. Slowly drizzle in corn starch slurry while stirring at a simmer, until dish is thickened to your liking.
4. Serve as is, or with jasmine or brown rice.
Number of Servings: 6
Nutritional Info Amount Per Serving
- Calories: 346.0
- Total Fat: 11.1 g
- Cholesterol: 68.4 mg
- Sodium: 2,132.7 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 3.1 g
- Protein: 32.0 g
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