Tuesday, January 6, 2009

Spicy Chicken and Vegetable Stir Fry

Spicy Chicken and Vegetable Stir Fry

Spicy Chicken and Vegetable Stir Fry

This stir fry has a nice bite to it thanks to the seasonings - which I think is key when you are lowering your fats - but substitute your favorite seasonings here if you don't have access to those.

Recipe: Spicy Chicken and Vegetable Stir Fry

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 20 min | Yield: About 4 to 6 servings


For the Sauce:
  • 1/2 cup chicken broth or stock
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon hot sauce
  • 1 teaspoon minced fresh ginger
  • 1 tablespoon cornstarch
For the Stir Fry:
  • 4 cups assorted mixed vegetables (onion, broccoli, carrots, celery, cabbage, baby corn) cut roughly into about the same size
  • 2 tablespoons peanut oil
  • 1 pound boneless, skinless chicken breast, cut into strips
  • 2 teaspoons minced garlic
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 teaspoon sesame seeds, optional
  • 1/2 teaspoon red curry powder
  • 1/4 teaspoon dried red pepper flakes

Mix up the stir fry sauce by whisking together the chicken broth, soy sauce, sesame oil, oyster sauce, hot sauce, ginger, and cornstarch. Set aside.

Chop all the vegetables into fairly equal size and set aside in piles, in the order that you want to stir fry them, with dense veggies such as onion, broccoli and raw carrots first and cabbage and leafy greens last.

Heat peanut oil in a wok over medium high heat. Add chicken strips and stir fry until mostly cooked through, about 5 minutes; remove and set aside. Add more oil if needed.

Add the vegetables, adding in first the ones that take the longer times to cook. Stir fry until the veggies are cooked but still have a stiff bite to them. You do not want them to get too soft and soggy. Add the garlic and stir together. Add the chicken back to the veggies and stir together. Season with the salt, pepper, curry powder, sesame ginger blend and red pepper flakes. Mix well to meld all of the flavors together.

Make a well in the center of the chicken and veggies and pour the sauce into the well, allowing it to come to a full boil and thicken before touching it. Once the sauce has thickened, remove the pan from the heat, add a dab of the wasabi paste and stir everything together, coating the chicken and vegetables well with the sauce. Spoon the mixture over hot cooked rice.

Cook's Notes: I used broccoli, yellow onion, carrot, sliced green pepper, cabbage strips and sliced green onion.

Source: http://deepsouthdish.com

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Posted by on January 6, 2009
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