Denman Dines
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Chicken Stir Fry
A classic, colorful chicken stir fry.
4
servings
30m
prep
30m
cook
Ingredients
Sauce
0/9
3 clove garlic, minced
1 tablespoon ginger
1 teaspoon sesame oil
2 tablespoon rice vinegar
1/4 cup soy sauce
1/4 cup chicken broth
1 tablespoon sriracha
2 tablespoon brown sugar
1 tablespoon cornstarch
Chicken + Marinade
0/4
1 1/2 lbs chicken, sliced
2 tsp soy sauce
2 tsp corn starch
2 tsp vegetable oil
Veggies
0/5
2 bell peppers, sliced
1 head broccoli, cut into florets
4 green onions, cut into 1/2 inch pieces
1 onion, sliced
1 tbsp vegetable oil
Other
0/1
Rice
Instructions
Sauce
0/1
1
Add all ingredients to a medium bowl and whisk together until smooth.
Chicken + Marinade
0/3
1
In a medium bowl, mix 2 tbsp water with the soy sauce. Add the chicken, mix together, and let it sit for about 10 minutes, until the liquid has been absorbed.
2
Next, add the cornstarch and oil, mix into the chicken, and let marinate for about 15 minutes.
3
Cook the chicken in a skillet over medium-high heat until no longer pink. Drain.
Stir Fry
0/4
1
Prepare all the veggies, and set the green onions aside.
2
Preheat a wok over medium-high heat. Add oil, then add all veggies (except green onions!) and stir fry for about 5-10 minutes, until peppers have softened.
3
Add the chicken into the wok, along with the green onions. Pour the sauce over everything and mix well. Reduce heat to low and let simmer for a few minutes.
4
Once the sauce has thickened to your liking, serve over rice!
Tips
Add any extra veggies you want - it should be a colorful dish! I like water chestnuts & baby corn occassionally.
