I love the mildly spicy flavor of this stir fry, as well as the combination of fresh vegetables. It is a great alternative to your regular teriyaki sauce.
Recipe: (Printable Recipe Front and Back)
2 chicken breasts, cut into bite sized pieces
4 Tbsp soy sauce, divided
pepper
2/3 C chicken broth
2 Tbsp brown sugar
1 1/2 Tbsp Thai Chili Garlic Sauce (found in the asian food isle)
4 cloves minced garlic
2 Tbsp vegetable oil, divided
1 stalk celery, sliced thinly
1 lg carrot, sliced thinly
2 C broccoli florets
1 1/2 C snap peas
1/2 onion, thinly sliced
1/2 C chopped baby corn
3/4 C cashews
rice (cooked)
Toss together the chicken, 1 Tbsp soy sauce, and a dash of pepper in a bowl. Set aside.
In a separate bowl, combine remaining 3 Tbsp soy sauce, chicken broth, brown sugar, Thai chili garlic sauce, and garlic.
Heat 1 Tbsp oil in a large skillet over high medium-high heat. Add chicken and cook until no longer pink on the outside, about 5 minutes. Add celery, carrot, broccoli, snap peas, onion, and remaining oil if needed. Stir fry for about 5 minutes.
Add baby corn, sauce and cashews. Let sauce bubble for 2-3 minutes. Serve over cooked white rice.
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