Sunday, February 7, 2010

asian chicken and vegetable stir-fry

Mmmm best tasting stir-fry in my humble opinion!
Servings: 4

Recipe ingredients:
1 lb boneless, skinless chicken breasts
1/4 cup bottled teriyaki sauce
3 Tbsp cornstarch
2 large cloves garlic, minced
1 tsp minced fresh ginger root
1 cup regular-strength chicken broth
1/4 tsp hot pepper flakes
1/4 cup butter
1 cup 1-inch/2.5-cm julienned carrots
1 cup diagonally-cut snow peas
1 cup bean sprouts
1 medium onion, quartered, thinly sliced
Toasted sesame seeds (optional)

Preparation
Cut chicken into strips. Combine 2 Tbsp each of the teriyaki sauce and cornstarch with garlic and ginger in a small bowl. Add chicken and stir to coat. In a second small bowl combine remaining teriyaki sauce and cornstarch. Stir in chicken broth and hot pepper flakes; set aside.
Melt 3 Tbsp butter in a large non-stick fry pan over medium-high heat until foamy. Gradually add chicken pieces and stir-fry 5 minutes or until chicken is cooked; remove from pan. Heat remaining 1 tbsp butter in same pan. Add carrots, snow peas, bean sprouts and onion. Stir-fry 5 minutes or until vegetables are crisp-tender.
Stir chicken and reserved teriyaki sauce mixture into pan. Cook and stir over medium-high heat until mixture boils and thickens. Serve sprinkled with sesame seeds, if desired, over cooked noodles or rice.

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