Easy Chicken Stir Fry
It's easy, tasty and satisfying. A perfect dinner on a busy week day. No need to order takeout. This homemade version will definitely beat any takeouts, and much better for you.
sweet red bell peppers
scallions, spring or green onions
soy sauce, tamari
thai chili paste
Substitute: ½ red and ½ yellow peppers for the sweet pepper ingredient.
Hot pepper sauce (dash) may be used instead of chili paste.
Divide chicken stock and vegetable oil in halves for seperate uses.
Cut broccoli into florets; peel and cut stalks on diagonal into ¼ inch thick slices. cut pepper(s) into 1-inch squares.
Cut green onions in half lengthwise; cut on diagonal into 2-inch pieces.
Cut chicken into thin strips.
Set aside separately.
Whisk together ¼ cup of the chicken stock, soy sauce, set aside.
Heat wok or deep skillet over high heat.
Add 1 tablespoon vegetable oil; heat for 30 seconds, swirling to coat pan.
Stir-fry half the chicken for 3 to 4 minutes or until no longer pink inside; remove and set aside.
Repeat with remaining chicken, adding some of the remaining oil if necessary.
Add to reserved chicken.
Add remaining oil to wok.
Stir-fry garlic and ginger for 10 seconds or until fragrant.
Add broccoli and pepper(s); stir-fry for 1 minute.
Add onions; stir-fry for 30 seconds.
Pour in remaining stock; cover and steam; stirring once, for 2 minutes or until broccoli is tender crisp.
Stir chicken back into wok; push to side of pan.
Pour soy mixture into centre of wok; cook, stirring, for 1 to 2 minutes or until thickened.
Stir chicken mixture into sauce until coated.
Sprinkle with cashew nuts.