In honor of the 2017 Chinese New Year, the Year of the Rooster, I whipped up a little chicken stir fry. Delicious.
Chicken Stir-fry (makes 4 servings)
- 2 boneless, skinless chicken breasts (about 1lb), sliced thinly
- 1 T corn starch
- 1/4 c soy sauce
- 1/2 c chicken broth
- 2 T grated fresh ginger
- 2 cloves garlic, minced
- 1/4 t red pepper flakes
- 1 medium onion, diced
- 1 can water chestnuts
- 1 head of cut broccoli florets
- 4-6 oz mushrooms, sliced
- 2-3 T oil with high smoke-point (e.g., peanut or sesame)
- 3-4 cups cooked rice
Combine corn starch, soy sauce and chicken broth in large bowl, and stir until smooth. Add ginger, garlic and pepper flakes to liquid and stir. Marinate sliced chicken in this mixture for at least 30 mins. Stir occassionally.
Place wok or saucepan over medium heat. Add 1 T oil and saute onions, mushrooms, broccoli and water chestnuts, stirring, until tender (5-7 minutes). Empty these cooked veggies into a clean bowl and set aside.
Add 1 T oil to wok/saucepan and add chicken slices, reserving liquid marinade until a bit later. Brown chicken 2-3 minutes per side.
Add remaining liquid marinade and veggies back to wok/saucepan, bring to a boil, and simmer for 5-7 minutes, stirring occassionally, to allow sauce to thicken.
Serve over cooked rice.
Add more/different veggies, cashews, or other favorite ingredients, to taste.