Chicken and vegetable stir fry

This recipe can’t begin to claim Chinese authenticity,  as it is a mish-mash of several tasty dishes.  It also lends itself to great improvisation and refrigerator clearing which definitely earns it a place on the quick-and-easy weeknight dinner honor roll.  (don’t let the long ingredient list deter you,  a lot of them are repeats or pantry staples)  The ginger-garlic-sesame sauce is child friendly and it all reheats and freezes well.  Serve over rice or noodles.

 

 


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Chicken and vegetable stir fry
Ginger, garlic and sesame sauce with chicken bites and vegetables. Great over rice or noodles.
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. In medium bowl, combine the marinade ingredients and add the chicken. Toss well. Cover and refrigerate, for at least 1 hour and up to overnight.
  2. In small bowl, combine rice wine, soy sauce, soy sauce, hoisin sauce, vinegar, and sugar and mix well. Set aside. In another bowl. combine the chicken broth and cornstarch and set aside.
  3. Heat the oil over medium high heat. Add the ginger, red pepper flakes and garlic and cook for about 30 seconds, stirring constantly. Add the chicken and cook, stirring constantly, for about three minutes.
  4. Add carrots, red pepper and mushrooms and cook for three minutes. Add broccoli, pea pods, green onions and water chestnuts and cook for three more minutes.
  5. Stir in the rice wine mixture and bring to a boil. Add the cornstarch mixture and cook, stirring constantly until the sauce thickens and everything is cooked through. (carrots and chicken will take the longest)
  6. Remove from heat and stir in peanuts.
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