Food Network Chicken Stir Fry
"I got this recipe out of the Food Network magazine. Its very versatile. Feel free to change the veggies to satisfy your needs. Yummy! Prep time includes 1hr. of marinating time."
- Ready In:
- 1hr 30mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1 lb boneless skinless chicken breast
- 2 tablespoons cornstarch
- 2 tablespoons rice wine or 2 tablespoons dry sherry
- 1 egg white
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1⁄2 cup chicken broth
- 3 scallions, cut diagonally in 1 inch pieces
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1⁄2 tablespoon vegetable oil
- 1 tablespoon water
- 1 lb asparagus, cut into 2 inch pieces
- 1⁄2 cup shiitake mushroom, sliced
- 1 1⁄2 cups edamame, shelled
- 1 cup snap peas
directions
- Whisk together the egg white, 1 Tbs. cornstarch and 1 Tbs. rice wine or sherry. Cube the chicken, season with salt and pepper and marinate in this mixture for 1 hour.
- Make the sauce by mixing 1 Tbs. cornstarch, 1 Tbs. hoisin, 1 Tbs. soy sauce, 1 Tbs. rice wine or sherry and 1/2 cup chicken broth. Mix until well combined.
- Drain excess marinade from the chicken. Heat 1/2 Tbs. oil in a wok or deep skillet on Med-hi heat. Cook the chicken until opaque. About 2-3 minutes.
- Remove the chicken from the wok and dump out any excess oil.
- Put 1 Tbs. water in the hot wok and add the garlic, ginger and scallion. Cook for 30 seconds and add the vegetables.
- Cook for 3-4 minutes stirring occasionally. Add the sauce to the wok and then add the chicken. Stir to combine.
- Cook until the chicken is cooked through and the sauce has thickened, 3-4mins more.
- Serve over rice.
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Reviews
-
This is something my family would really enjoy.
