Spicy Stir-Fried Chicken with Fresh Vegetables

1 ½ pounds boned chicken breast, skin removed

Marinade:
2 Tablespoons soy sauce
1 ½ tablespoons rice wine or sake
1 teaspoon toasted sesame oil
1 teaspoon cornstarch

1 pound oyster or button mushrooms, stem ends trimmed
¾ pound snap or snow peas, ends snapped off and veiny strings removed
3 ½ tablespoons canola or corn oil

Seasonings:
3 tablespoons minced scallions, white part only
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
1 teaspoon hot chili paste (or to taste)

1 red bell pepper, cored, seeded, and cut into ½-inch squares
1 orange bell pepper, cored, seeded, and cut into ½-inch squares

Chicken Sauce:
¾ cup Classic Chicken Broth (page 27)
3 tablespoons soy sauce
2 tablespoons rice wine or sake
2 teaspoons sugar
1 teaspoon salt
1 teaspoon toasted sesame oil

1. Trim the chicken of any fat or gristle. Cut it into ½-inch cubes and place them in a bowl. Add the premixed Marinade and turn the chicken cubes in it to coat them. Cover with plastic wrap, and let the chicken marinate for 30 minutes.
2. Cut the mushrooms in half or into thirds, if large.
3. Blanch the snap or snow peas in boiling water for 10 seconds. Refresh immediately in cold water and drain.
4. Heat a wok or large skillet, add 2 tablespoons of the oil, heat until very hot, and add the chicken. Cook over high heat, stirring, until the chicken changes color and separates—about 3 to 4 minutes. Remove the chicken cubes with a slotted spoon and drain. Wipe out the pan.
5. Reheat the pan, add the remaining 1 ½ tablespoons oil, heat, and add the Seasonings. Stir-fry briefly, about 15 seconds, then add the red and orange peppers and mushrooms; toss them with the seasonings and stir-fry for 1 ½ minutes. Add the snow peas and Chicken Sauce, and cook, stirring continuously, to prevent lumps, until the sauce is thickened. Return the cooked chicken to the pan, and toss lightly to heat through and coat the pieces. Scoop onto a platter and serve immediately.

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For a specific health problem, consult a qualified health-care giver for guidance.

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