Posted in /Cooking/Entrees/Poultry on Wednesday, March 03, 2021
This is a classroom favourite, that I should have memorized but still do not!
1/4 Cup soy sauce
1/4 Cup brown sugar
4 teaspoons cornstarch
4 teaspoons zested fresh ginger
4 cloves minced garlic
2 pinch red pepper flakes
3-4 skinless, boneless chicken thighs, thinly sliced
2 Tbsp sesame oil
1 green bell pepper, cut allumette
1/2 can sliced water chestnuts, drained - optional
1 cup broccoli, broken into florets
2/3 cup carrot, cut julienne
1/2 cup onion, cut allumette
2-3 mushrooms sliced – optional
1 stalk Celery – optional
- Slice chicken into thin strips
- Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; toss the cut chicken with marinade and allow to sit for 3-5 minutes.
- You may make a second batch of this to use as sauce...do not put it anywhere near the chicken. Add it to the frying pan once the frying pan with the veggies at the end of their cooking time.
- Cook rice in a separate small pot following the directions on the back of this recipe
- Chop vegetables, heat 1 tablespoon sesame oil in a large skillet over medium-high heat in a stainless-steel frying pan. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 3-4 minutes.
- In another non-stick frying pan heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side;
- Add vegetables to the chicken skillet and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes.
Rice or rice noodles
DO NOT CLEAN PANS UNTIL they are cool enough to leave your hand on it. If you wash the pans while they’re hot the metal can warp.