Wednesday, April 24, 2013

Chicken and Veggie Stir-Fry

Oh, I have been searching high and low for a good stir fry sauce.  My husband loves stir fry just about any way he can get it and I only like it if it has a good sauce...and lots of sauce too.  I've tried many, many different sauces only to be constantly disappointed and leaving my husband to eat all the leftovers becauses I just can't bring myself to!

Well, I don't know what it is about this combination of ingredients, but they're pretty great. Easy and tasty and makes plenty of sauce.

You can use whatever veggies are on hand, but I try to make sure I  have a few different colors going on so it's more pleasing to the eye (that definitely makes it taste better too). I also like to load up on the veggies so I just chop a bunch and throw them in a big bowl to cook.  Some of the amounts in the recipe below give a range in case you want more or less veggies.

Chicken and Veggie Stir-fry
for the stif-fry:
2 chicken beasts, cut into bite-sized pieces
1/2 bunch of asparagus, trimmed and sliced into 1-inch pieces
1 1/2 cups sugar snap peas, tips trimmed and cut in half or thirds

1-2 red bell peppers, diced
2 medium carrots, julienne
4-8 oz. mushrooms, chopped or sliced

for the sauce:
1/4 cup soy sauce
2 Tbsp. cooking sherry
2 Tbsp. brown sugar
1 Tbsp. rice vinegar
1 tsp. sesame oil
2 tsp. cornstarch
2 shallots, sliced thin
2 cloves garlic, minced
1-inch piece ginger, peeled and minced
1/2 teaspoon red pepper flakes
Salt and pepper

Chop veggies and set them aside.  Slice chicken and place in large preheated frying pan.  Drizzle olive oil to coat the bottom of the pan and cook chicken until no longer pink.  Remove to a clean dish.  Wipe out pan, if necessary and add another drizzle of olive oil or water.  If you have more rather than less veggies you may want to cook them in two batches.  Saute veggies until crisp tender and are still bright in color.

While veggies are cooking, whisk together sauce ingredients and set next to the stovetop.

When all veggies are finished cooking, return cooked chicken back to the pan. Whisk sauce one last time, to mix in any cornstarch that may have settled to the bottom, and add it to the pan.  Cook until sauce is bubbly and has thickened; about 2-3 minutes. 

SOURCE: Adapted from The Kitchn
Remove from heat and serve with hot cooked rice.

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