Recipe by Joy Zhang
Ingredients – 4 Servings
- 1 lb Chicken Tenders thinly sliced
- 1/2 Cup Broccoli cut into florets
- 1/2 Cup Carrots cut diagonally at 1/2* thick
- 1/4 Cup Red Bell Pepper thinly sliced
- 1/4 Cup Yellow Bell Pepper thinly sliced
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Corn Starch plus 1 tsp. corn starch
- 1 Tablespoon Cooking Wine
- 2 Tablespoons Peanut Oil
- 1 Tablespoon Garlic minced
- 1 Tablespoon Ginger minced
- 1 Tablespoon Sesame Oil
- Salt and Pepper to taste
- 1/3 Cup Chicken Stock or water
Cut chicken tenders against the grain into thin slices of about 1/8 inch thick. Place chicken slices in a bowl and mix with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and 1 tablespoon of cooking wine. Set aside and marinate for 20 minutes or overnight.
Bring a small pot of water to a rolling boil. This will be used to blanch the vegetables. When the water comes to a boil, add broccoli, carrots, and peppers and cook for 2-3 minutes. Cook longer if you prefer your vegetables softer (about 4-5 minutes). Drain and rinse under cold water. Drain once more and set aside in a bowl.
Meanwhile, prepare sauce. In a small bowl, mix 1 tablespoon of cornstarch, 1 tablespoon of soy sauce and 1/3 cup of chicken stock or water. Make sure the cornstarch is thoroughly mixed in. Set aside.
Heat 2 tablespoons oil in a large skillet over medium high heat. When oil is smoking, add the chicken. Stir fry until chicken loses its raw color and becomes browned, about 3 minutes. Add vegetables and the minced garlic and ginger. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water or broth if needed to thin the sauce. When sauce is almost at the right consistency, add the sesame oil and a squeeze of lemon. Taste and season with salt and pepper.
Mound the stir-fry on a serving platter or divide among 4 plates/bowls with steamed rice and garnish with sesame seeds if preferred. Serve immediately.
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