Serves Four to Six
1 pound boneless chicken meat, skin removed
2 tablespoons soy sauce
2 ½ tablespoons virgin olive oil
2 ½ tablespoons minced fresh ginger
2 tablespoons minced garlic
1 teaspoon hot chile pepper flakes (or to taste)
3 cups defrosted, frozen vegetables such as broccoli, asparagus, green beans, and/or shelled edamame *
mix all together
¾ cup unsalted, good-quality chicken broth or water
5 tablespoons soy sauce
2 tablespoons sugar
1 ½ tablespoons Worcestershire sauce
1 ¼ tablespoons cornstarch
- Trim the chicken of any fat or gristle and cut into ½ -inch cubes . Place in a bowl. Add the soy sauce and toss lightly to coat
- Heat a wok or a skillet, add 1 ½ tablespoons of the oil, heat until very hot, and add the chicken. Cook over high heat until the chicken becomes opaque and is cooked, about 3 to 4 minutes. Remove with a handled strainer and drain. Wipe out the pan.
- Add the remaining oil and heat until hot. Add the Seasonings and stir-fry briefly, about 15 seconds, then add the defrosted vegetables and stir-fry over high heat for about 1 ½ minutes to heat through. Add the Sauce, and cook, stirring continuously, to prevent lumps, until thickened. Return the cooked chicken and toss lightly to coat and heat through. Scoop up everything onto a serving dish or a platter. Serve with instant couscous or rice.
*You may also use fresh vegetables, but pre-cook until crisp-tender, refresh in cold water, drain and use as directed in the recipe.
Watch the video: Weeknight Dinner: Quick and Easy.
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