Spicy Chicken Stir Fry
- Number of Servings: 4
Ingredients
1-1/4lb. Chicken breast1 tbsp. corn starch1 tbsp. Sweet rice wine1/4 tsp. white pepper1/4 tsp. salt1-1/2 tsp. hot chili sesame oil1/2 red onion sliced1/2 sweet onion sliced2 carronts sliced1/2 green bell pepper1/2 red bell pepper1 crown of broccoli (200g)1 c. mushrooms (100g)1 Tbsp. fresh ginger root, minced 3 cloves garlic, mincedCooking sauce:1-1/2 tbsp. corn starch1/4 tsp. cayenne pepper1/4 tsp. crushed red pepper1/2 tsp. hot chili sesame oil2 tbsp. soy sauce2-1/2 tbsp Rice Vinegar
Combine in bowl, 1Tbsp. corn starch, 1 Tbsp. sweet rice wine, salt and white pepper.
Cut chicken into bite sized pieces and mix into bowl. Add 1-1/2 tsp. hot chili sesame oil and mix. Set aside and let sit for 30+ minutes.
Cut up red onion, sweet onion, carrots, bell peppers, broccoli and mushrooms. Set aside.
Make cooking sauce. Combine 1-1/2 Tbsp. Corn starch, cayenne pepper, crushed red pepper 1/2 tsp. hot chili sesame oil, 2 Tbsp. soy sauce, and chicken stock.
Heat wok to hot and season with wok oil. Add garlic and ginger and stir-fry for 30 seconds. Add chicken and cook till no longer pink in center (4-5 minutes). Remove chicken from wok and set aside. Add vegetables to wok and cook until just tender (3-5 minutes). Add chicken back to wok and mix. Stir up the cooking sauce and add to wok. Cook until thickend. Serve with rice.
Number of Servings: 4
Recipe submitted by SparkPeople user LESS_RUSS.
Cut chicken into bite sized pieces and mix into bowl. Add 1-1/2 tsp. hot chili sesame oil and mix. Set aside and let sit for 30+ minutes.
Cut up red onion, sweet onion, carrots, bell peppers, broccoli and mushrooms. Set aside.
Make cooking sauce. Combine 1-1/2 Tbsp. Corn starch, cayenne pepper, crushed red pepper 1/2 tsp. hot chili sesame oil, 2 Tbsp. soy sauce, and chicken stock.
Heat wok to hot and season with wok oil. Add garlic and ginger and stir-fry for 30 seconds. Add chicken and cook till no longer pink in center (4-5 minutes). Remove chicken from wok and set aside. Add vegetables to wok and cook until just tender (3-5 minutes). Add chicken back to wok and mix. Stir up the cooking sauce and add to wok. Cook until thickend. Serve with rice.
Number of Servings: 4
Recipe submitted by SparkPeople user LESS_RUSS.
Nutritional Info Amount Per Serving
- Calories: 303.6
- Total Fat: 4.7 g
- Cholesterol: 82.2 mg
- Sodium: 781.3 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 4.7 g
- Protein: 38.0 g