Spicy Chicken Stir Fry
Course: DinnerCuisine: ChineseDifficulty: Easy4
servings20
minutes45
minutesI love the cookbook, A Spoonful of Ginger, as ginger is a favorite ingredient. The book is old, maybe 20-30 years. I love to revisit it as my family loves Chinese food. This recipe is so good. I tweaked it as I used vegetables I could get at the Farmer’s Market. I love my stir fry’s heavy on vegetables. As you know I am not a fan of frozen vegetables, so just use fresh. My kids loved this so did my husband.
Ingredients
1 1/2 lbs boneless, skinless chicken breasts
1 lb mushrooms, stems cut off and sliced
3/4 lb green beans
3 1/2 Tablespoons avocado oil
2 bell peppers, red or yellow or yellow and green, cored, seeded, and cut into 1/2 inch squares
2 Baby Bok Choy
- Marinade
2 Tablespoons soy sauce
1 1/2 Tablespoons Sake (can use rice wine)
1 Teaspoon toasted sesame oil
1 teaspoon corn starch
- Seasoning
3 Tablespoons minced scallions, white part only
2 Tablespoons minced garlic
2 Tablespoons grated ginger
1 teaspoon hot chile paste
- Chicken Sauce
3/4 chicken broth
3 Tablespoons soy sauce
2 Tablespoons sake
1 1/2 Tablespoon sugar
1 teaspoon salt
1 teaspoon toasted sesame oil
1 Tablespoon corn starch
Directions
- Cut the chicken into bite size pieces, trying to cut the pieces of chicken to all one size. Place chicken in a bowl and toss with marinade. Cover with plastic wrap and either do this the night before eating or the morning of.
- The chicken should marinate for at least 30 minutes.
- Cut mushrooms into bite size pieces if large. Cut the bok choy into two or three parts. Blanch the green beans. Refresh in ice cold water.
- Reheat the pan, add the remaining oil and add chicken. Cook on high heat, stirring constantly. Cook until chicken has changed color. Remove the chicken to a plate.
- Reheat pan with remaining 1 1/2 Tablespoons oil and heat, add the seasoning in and mix well. Stir fry briefly for 5 minutes. Add the mushrooms and peppers, toss together until cooked through. Add the sauce and mix well until sauce is thickened a bit.
- Add the bok choy and green beans and once sauce begins to thicken add the chicken back.Toss chicken with stir fry and a little more of the sauce and enjoy. Serve with rice or noodles, right away.
