Hey guys just my take on making Chicken and Vegetable Stif-fry. Hope you enjoy.
Recipe:
1 1/2 lb boneless skinless chicken breast
2 tablespoons canola oil
1 table spoon sliced ginger (I did not mince the ginger since you can infuse the taste of the ginger into the ingredients and not over power the other flavours).
5 cloves garlic minced
2 carrots thinly sliced
1 sweet green pepper cubed sliced
1 sweet red pepper cubed sliced
1sweet yellow pepper cubed sliced
2 cups thinly sliced mushrooms
2 celery stalks sliced
4 green onions cubed sliced
Sauce:
1/2 cup water
2 tablespoons soy sauce
2 table spoons brown sugar
1 tablespoon Lea Perrins
1 tea spoon Angostura bitters
2 teaspoons cornstarch
2 teaspoons sesame oil
1/4 cup Kikkoman Stir-Fry sauce
Salt & Black pepper to taste.
hot sauce and hot peppers always welcome or even some Paprika & Chili powder dash on-top could spice it up.
Procedure:
1.lightly Cook chicken first in Pan with one table spoon of Canola oil and only garlic/ginger/salt & BP until only pink. (make sure pan is very hot almost smoking before you add the chicken chunks in so it sears right away.
2. Remove from pan and add veggies.
3. Make sure veggies are dry and add to hot pan with one table spoon canola oil.
4.Immediately after 3 mins add the lightly cooked chicken and add the sauce……..
5. stir…well stir-fry in the sauce and let cook for 2 mins and turn stove off. residual heat will cook everything just remember to keep steering occasionally so nothing sticks.
6. last lightly drizzle some sesame seed oil over and you are all done!
7. Never cover the pan during cooking so you will not over cook the veggies and chicken.
hope its been helpful!! Cheers!!
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