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Bac Nguyen: Chicken Stir-Fry 5/14/13

8:44 AM, May 14, 2013   |    comments
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CHICKEN STIR-FRY

 

Sauce:

3 cups water

2 tbsp soy sauce

2 tbsp sugar

1 tbsp Maggi brand soy sauce

2 tsp granulated garlic

2 tsp granulated ginger

1 tsp black pepper

1 tsp sesame oil

 

Stir-Fry:

12 oz chicken breast, sliced into thin, bite-size pieces

1 cup broccoli, cut and blanched

½ cup zucchini, cut into ¼" think coins

½ cup carrot, julienned

½ cup red bell pepper, diced

½ cup onion, julienned

2 tsp garlic, minced

1 tbsp scallion

2 tbsp cornstarch slurry (equal parts cornstarch & water)

1 tbsp canola oil

 

  1. Make the sauce by combining all ingredients in a large bowl. Set aside.
  2. Heat oil in a wok or large skillet.
  3. Sear the chicken using very high heat and sauté until lightly browned on the outisde.
  4. Add garlic and continue to sauté until garlic is lightly browned.
  5. Add stir-fry sauce and allow to come to light simmer, mixing chicken to cook evenly.
  6. Add broccoli, zucchini, carrot, red bell pepper onion and bring to boil.
  7. Add cornstarch slurry and continue to cook until sauce has thickened to a gravy-like consistency.
  8. Top with scallion and serve with steamed rice.

 

(Serves 2)

 

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