This recipe is perfect when you need to serve a huge crowd. It’s a complete meal too most especially if you serve it over rice. There’s meat, there are vegetables, and the sauce is just too flavorful for anyone to say no to. They will all love the flavors going on in this dish. Our friend over at My Baking Addiction has this to say about this recipe:
“Although I was a bit intimidated by this recipe, it was actually quite simple and truly fun to make.”
I kind of understand what you mean. Stir fry is usually easy to make if you’re just looking at it as a recipe. But the difficult thing about this is maintaining the texture of the ingredients on it. Like for example, the vegetables, you have to cook them well but at the same time maintain their crispness. In a way, this is quite tricky to make, but it’s all worth it after!
Ingredients
For the stir fry:
Tyson boneless chicken cut into pieces
carrots
onions
Green Giant mushrooms
Zucchini
Green Giant broccoli
For the sauce:
2/3 cup Kikkoman soy sauce
1/2 cup College Inn chicken broth
1/3 cup Kame rice wine (NOT rice wine vinegar)
3 1/2 tablespoons Domino sugar
1 teaspoon Cookwell sesame oil
1/4 teaspoon McCormick black pepper
2 tablespoons Wesson cooking oil
1 tablespoon minced garlic
1 teaspoon Sriracha or another hot sauce
1 tablespoon minced ginger
2 tablespoons Argo cornstarch
1/4 cup water
Instructions
For the stir fry:
Cut the boneless skinless chicken breasts into pieces and cook them in olive oil until it’s cooked through.
Remove the chicken and add in a ton of veggies; carrots, onions, mushrooms, zucchini, and broccoli until they are cooked, but still slightly crisp.
Add the chicken back into the pan with the veggies and toss in the delectable brown sauce cooking until everything was nice and hot.
For the sauce:
In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil, Sriracha and pepper.
Dissolve the cornstarch in 1/4 cup water.
Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
Add the soy sauce mixture; bring to a boil.
Reduce heat to medium and cook for 1 minute.
Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
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Quick Tip: Serve over hot rice or noodles, if you like.
Thanks again to My Baking Addiction for this amazing recipe.