Chicken Stir-Fry

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

Vegetable oil

4 T soy sauce

1 T brown sugar

2 t cornstarch

Sesame oil

Cooked white rice

  1. 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.
  2. 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.
  3. Meanwhile, mix the soy sauce, brown sugar and cornstarch in a bowl.
  4. 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.
  5. Add chicken and toss to incorporate. Drizzle with sesame oil and serve over rice.

 

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One thought on “Chicken Stir-Fry

  1. Cathy says:

    Made this, but omitted the mushrooms(no one in my house is a fan of them) This is a very interesting and quite delightful recipe! Thank you!

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