Chicken with Mixed Vegetable Stir Fry

• portioner: 3 servings
• aktiv tid: 15 minutes
• total tid: 25 minutes

Ingredienser

20 ounces skinless boneless chicken breast (cut into ¼ inch slices (about 2 chicken breasts)

3 tablespoons water

1 tablespoon Shaoxing rice wine (optional)

½ teaspoon Kosher salt (fine salt is okay too)

¼ teaspoon baking soda

2 tablespoons cornstarch

1 tablespoon oil (any neutral oil is fine)

¾ cup water

2½ tablespoons regular soy sauce

1½ tablespoons granulated sugar

1 teaspoon chicken bouillon powder (optional)

¼ teaspoon dark soy sauce (optional for color)

2 tablespoons cornstarch

1 teaspoons toasted sesame oil

1 pound mixed vegetables of your choice

1 tablespoons garlic (minced (about 2-3 cloves)

1 tablespoons ginger (peeled and minced (about 1 inch knob)

Oil (as needed for cooking (any neutral oil)

Vejledning

To marinate the chicken:

In a mixing bowl, combine the sliced chicken breast, water, Shaoxing rice wine, salt, and baking soda. Mix until the chicken has absorbed most of the liquid.

Add the cornstarch and mix until the chicken is well coated. Finish the marinade by add the oil. Mix until well combined. Set aside to marinate for 10 to 15 minutes as you prepare the rest of the ingredients. If you have time, let the chicken marinade overnight in the fridge.

Prepare the sauce:

In a bowl or measuring cup, combine all the ingredients for the sauce (water, soy sauce, sugar, chicken bouillon powder, dark soy sauce, cornstarch, sesame oil). Whisk until no more cornstarch clumps are visible. Set aside until needed.

Blanch the vegetables:

Bring a pot of water to a boil. Add the vegetables to the boiling water according to heartiness and cook to desired tenderness. Once cooked, drain the vegetables and set aside.*For example, broccoli and carrots are heartier vegetables that can handle being cooked a little longer. Where as snow peas are way more tender and only require to be added at the last few seconds of cooking. If you prefer, you could also cook each vegetables separately.*

Make the chicken with mixed vegetables:

In a wok or sauté pan over medium high heat, add enough oil to generously coat the bottom of the pan/wok. Once the oil is hot, add the marinated chicken and cook on both sides until the chicken is cooked through. Make sure to separate the chicken so that each piece gets cooked evenly. Cook in small batches if necessary. Remove from the wok/pan and set aside.*The chicken doesn't need to have color, but if you prefer, you can sear the chicken until golden brown.*

Reduce the heat to medium and keep about 2 tablespoons of oil in the pan. Drain excess oil if necessary. Add the mined garlic and ginger and stir fry until fragrant, about 15 to 30 seconds.

Give the prepared stir fry sauce a good mix and pour it into the pan with the garlic and ginger. Let the sauce heat up until it starts to simmer and the sauce looks thickened and glossy. Make sure to stir frequently to prevent the sauce from scorching on the bottom and to help the sauce thicken evenly. Reduce the heat to medium low if necessary.

Once the sauce looks thick and glossy throughout, reduce the heat to low and add the chicken. Mix until the chicken is well coated. Then, add the blanched mixed vegetables and toss until the veggies are well coated with sauce.

Serve with rice or lo mein and enjoy while hot!

Ernæring

• Kalorier: 450 kcal
• Fedt i alt: 11.8 g
• Mættet fedt: 1.8 g
• Uumættet fedt: 8 g
• Transfedt: 0.04 g
• Kolesterol: 121 mg
• Natrium: 1799.8 mg
• Kulhydrater i alt: 38.5 g
• Kostfiber: 6.4 g
• Sukker i alt: 6.5 g
• Protein: 47.1 g