Chicken and Veggies Stir Fry

• 份量: 4 servings
• 活動時間: 20 minutes
• 總時間: 30 minutes

食材

1/3 c. chicken stock

1/4 c. soy sauce

1 tbsp. plus 1 teaspoon pure honey

1 tsp. toasted sesame oil

1 tbsp. plus 1 teaspoon cornstarch

1/2 lb. boneless chicken thighs, sliced

Kosher salt and freshly ground pepper

2 tbsp. canola oil

4 oz. snap peas, trimmed

1/2 red pepper, chopped

1/4 red onion, chopped

4 oz. mushrooms, sliced

1 carrot, chopped

1/2 (15 ounce) can Baby Corn, drained

1 1/2-inch piece fresh ginger, peeled and finely chopped

3 cloves garlic, finely chopped

Sliced scallions, toasted sesame seeds, and warm rice, for serving

步驟

Whisk together stock, soy sauce, honey, sesame oil, and cornstarch in a bowl until cornstarch is dissolved.

Season chicken with salt and pepper. Heat oil in a large skillet over high heat. Add chicken and cook, stirring occasionally, until cooked through, 3 to 4 minutes; transfer to a plate using tongs. Reduce heat to medium-high. Add vegetables and season with salt. Cook, stirring often, until vegetables are crisp-tender, 2 to 3 minutes (you can add a few tablespoons of water if pan starts to get too dark). Add ginger and garlic. Cook, stirring, until fragrant, 30 seconds to 1 minute.

Whisk sauce and add to pan with chicken. Cook, stirring, until sauce is thickened, about 1 minute.

Serve over rice topped with sesame seeds and scallions.