Wednesday, February 29, 2012

Christy's Stir Fry

I found the original recipe here and it had amazing ratings. I was missing a few key ingredients so I have to improvise and change things up a little. I also decided to add the carrots and onions for more vegetables. I wish I would have had the hoisin sauce though. I'll have to add it for my next trip to the grocery store!

Game Plan: Marinate the chicken while you prepare the rest of the ingredients

  • Ingredients
  • 1 pound chicken breast (about 2 breasts), cubed or sliced
  • 5 green onions, whites only, thinly sliced on an angle
  • 4 cloves garlic, minced
  • 1-inch piece peeled fresh ginger, minced
  • 1 Tablespoon soy sauce
  • 2 Tablespoons sugar
  • 1 Tablespoon of brown sugar
  • 1 teaspoon red wine vinegar
  • 1 teaspoon of vanilla extract
  • 1 Tablespoon, plus 1 teaspoon cornstarch
  • 1 1/4 teaspoons salt
  • 3 Tablespoons olive oil
  • 1-2 cups of thinly slices carrots
  • 3-4 cups broccoli,trimmed sliced stalks and medium florets
  • 1 medium onion cut into wedges
  • 3/4 to 1 teaspoon red chili flakes, optional
  • Garnish: toasted sesame seeds, green onions or coconut
  • Serving suggestion: Jasmine rice


1. In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, vanilla, red wine vinegar and the brown sugar. Marinate at room temperature for 15 minutes. You can also marinade it longer in the fridge. Just make sure it is at room temperature when you begin to cook it.
2. Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. 
3. Add the broccoli stems, and stir-fry for 30 seconds.
4. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper.
5. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
6. Get the skillet good and hot again, and then heat 2 more tablespoons oil.
7. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes.
8. Return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken.
9. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like.
10. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.
Notes: The garlic and ginger can be chopped together in a minichopper to save time.
Enjoy !!

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