1-1.5 lbs chicken breast, cut into cubes
1-2 Tbsp Soy sauce
2-3 Tbsp cornstarch
veggies of choice - 1/2 c. each
Broccoli, red pepper, carrots, sugar snap peas, green beans, water chestnuts, mushrooms
For the Sauce:
1/2 cup soy sauce
1/4 cup cooking sherry or rice wine vinegar
3 1/2 Tbsp sugar (can sub. honey)
1 1/2 Tbsp white vinegar
1/2 tsp crushed red pepper
Mix chicken, soy sauce and cornstarch until you get a paste like consistency coating the chicken. Let that sit while you prepare the other ingredients. Whisk sauce ingredients together until sugar is dissolved. Heat a bit of oil in a pan on med high heat. Add the chicken in a single layer and let brown a few minutes, flip and break up the pieces. Heat until almost cooked through then add your sauce and veggies. Bring to a boil then reduce heat to medium low and simmer until the sauce thickens. Serve over rice or noodles.
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