Chicken Stir Fry In Spicy Garlic Sauce

This simple meal will become a staple in your house.

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• Food & Drink: How-To • Food & Drink: Recipes

Beth Anderson's Take
Makes 4 servings
Step 1
Cut 2 boneless skinless chicken breasts into strips ½” x ½” x 2” long.
Mix together 2 tablespoons soy sauce, 2 teaspoons dry sherry, and 1 teaspoon cornstarch in a bowl. Add chicken and mix. Cover with plastic wrap and marinate in refrigerator 30 minutes to 2 hours. Remove from refrigerator 30 minutes before cooking, while preparing other ingredients.

Step 2
Veggies:
2 cups bell peppers: Use any combination of red, green, yellow, orange bell peppers and cut in thin strips
1 cup onions cut in thin strips
1 cup carrots, sliced thinly on diagonal, about 1/8” thick

Step 3
Aromatics:
2-1” cubes fresh ginger, peeled and minced
6 cloves garlic, minced

Step 4
Sauce—mix together and set aside:
¼ cup soy sauce
2 tablespoons dry sherry
1 tablespoon + 1 teaspoon wine vinegar
1 tablespoon + 1 teaspoon cornstarch
2 tablespoons granulated sugar
½ teaspoon salt [or to taste]
2 tablespoons water
Step 4
Final seasonings:
1 tablespoon sesame oil
¼ teaspoon crushed red pepper flakes [or to taste]

Step 5
Heat wok or pan over high heat until very hot. Add 1-2 tablespoons peanut oil and heat until oil is hot. Add chicken and stir fry quickly until chicken is just cooked and no longer pink. Remove from wok.

Step 6
Add additional oil [1-2 tablespoons] and heat. Stir fry carrots for 30 seconds, add peppers and onions and cook 1-2 minutes. Add zucchini and cook 1 minute. Remove from wok—can add to chicken.


Step 7
Heat additional oil [approximately 1 teaspoon] in wok and add ginger and garlic and cook 30 seconds. Add red pepper flakes and cook 30 seconds more. Return chicken and veggies to pan and combine all ingredients. Turn heat to high. Mix sauce again and pour into wok. Stir and mix until the sauce thickens. Add sesame oil, mix in, and serve immediately over rice.

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Beth Anderson
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