I don’t cook that much ethnic food at home, but after a weekend of less-than-healthy fare, we needed some growing food. On a night that we didn’t have a lot of time, when I knew were going to be outside late enjoying the company of our neighbors, I acquired random ingredients to saute over rice. I made this up as I went (remarkably measuring and noting, just in case it turned out great) and it was delicious.
Like the-neighbor-kid-who-eats-nothing-but-macaroni-ate-two-bowls good.
And thus I share:
Chicken and Veggie Stir-Fry
1 1/2 lbs chicken breasts, sliced into 1/4 inch thick strips
2 cloves garlic, minced
2 T honey
1 t five spice powder
1 t powdered ginger
1/3 c orange juice (or orange-pineapple juice, which is what I had on hand)
1 yellow bell pepper, seeded, cored, and sliced
1 red bell pepper, seeded, cored, and sliced
5 oz sliced shitake mushrooms
1 large head fresh broccoli, florets trimmed into bite-sized pieces
4 T soy sauce
1 T brown sugar
2 t cornstarch
Cooked white rice
- Place chicken strips, garlic, honey, five spice powder, ginger, and orange juice in a ziploc bag. Mix to thoroughly cover the chicken with the marinade and refrigerate for at least an hour. Or as long as it takes to have a glass of wine and catch up with the neighbors. I didn’t really keep track.
- Heat vegetable oil in a wok until really hot, but not smoking. In batches, cook the chicken until slightly browned, turning as needed, about 6 minutes. As batches are done, move to a plate and keep warm.
- Meanwhile, mix the soy sauce, brown sugar and cornstarch in a bowl.
- When all chicken is cooked, add the peppers, mushrooms and broccoli. Cook until hot, but not limp. Pour in the soy sauce mixture and cook until slightly thickened.
- Add chicken and toss to incorporate. Drizzle with sesame oil and serve over rice.