Sunday, October 31, 2010

Chicken Stir Fry

I have never made stir fry before but decided to give it a try! My husband is not the biggest fan of vegetables, but he was willing to try this recipe out. This recipe was really easy and had great flavor!



2 Tablespoons soy sauce

1 Tablespoon orange juice

1/2 teaspoon red wine vinegar

1 Tablespoon brown sugar

1 teaspoon sesame oil or canola oil

1 teaspoon red pepper flakes (less if desired)

1/2 Tablespoon Cornstarch

1/4 Teaspoon black pepper

1/4 teaspoon garlic powder

1/4 to 1/2 teaspoon ginger


In a small bowl, whisk together the soy sauce, Orange juice, red wine vinegar, brown sugar, oil, red pepper flakes, garlic powder, ginger and cornstarch. Reserve.

Set a wok over medium high heat and coat bottom with 1 tablespoon of oil. When the oil shimmers and pops, add 10 to 15 pieces of chicken. Stir-fry until the chicken is fully cooked through. Transfer to a plate and repeat the process with the remaining chicken pieces.

Add the chicken back to the pan along with the sauce, and let simmer until sauce has reduced down a bit and thickened. If the sauce doesn’t get as thick as you would like, simply mix : 1 teaspoon cornstarch with 1/4 cup Cold water, and slowly add this mixture to your sauce.

Add the steamed veggies, toss and serve over rice or noodles.

***I doubled the sauce recipe and it was the perfect amount!

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