Chicken Stir Fry (Asian-Style)

Chicken Stir Fry

 

This recipe is Asian-style. For a Jamaican-style chicken stir fry recipe, check out my Island Soul Recipes Vol. 2 e-cookbook.

 

INGREDIENTS:

 

Chicken

2 lbs boneless skinless chicken thighs, cut up

2 tsp vegetable oil

2 tsp Chinese 5-spice

1 tsp salt

1 tsp white pepper

1 tsp baking soda

2 tsp cornstarch

2 tbsp soy sauce

 

Sauce

1/2 cup chicken broth

2 tbsp soy sauce

1 tbsp oyster sauce

2 tsp red wine vinegar

1 tsp sesame oil

1 tbsp granulated sugar

1 tbsp cornstarch

1/2 tsp red pepper flakes

4 garlic cloves, minced

1/2-inch piece of ginger, grated

 

Vegetables I used*

1 onion, sliced

1 green bell pepper, julienned

1/2 red bell pepper, julienned

1 head broccoli, cut into florets

1 carrot, julienned

2 oz baby bella mushrooms, sliced

2 scallion stalks, chopped

 

*You can use whichever vegetables you like.

 

 

INSTRUCTIONS:

 

1) Season the chicken with listed ingredients. Massage well and allow to marinate and tenderize for at least 15 minutes.

 

2) Prepare the sauce by combining all the ingredients listed in a 2-cup measuring cup or bowl. Stir well and set aside.

 

3) To a large hot wok or pan on medium-high heat, add 2 tbsp vegetable oil. Add the chicken being careful not to overcrowd. Stir occasionally to ensure the chicken cooks on all sides.

 

4) Once the chicken cooks through, remove it from the pan. Add the vegetables and cook to your desired doneness. Then, add the sauce.

 

5) As soon as the sauce begins to thicken and has coated the veggies well, add the chicken back to the pan. Incorporate everything well.

 

 

Serve with fluffy white rice and enjoy!