Oriental Chicken and Vegetable Stir-Fry
A quick, easy yet tasty Chinese stir fry, chunks of marinated chickens are cooked with broccoli and carrots, then tossed with yummy sauce. Serve it over a bed of noodles or rice to complete the meal.
cut into strips
soy sauce, tamari
or sherry, divided
peeled and minced, divided
red pepper flakes
scallions, spring or green onions
Bring a large pot of water to a boil, and cook the noodles according the direction on the package. Drain well, return the noodles to the pot, cover and set aside.
Meanwhile in a medium bowl, add chicken strips with 1 tablespoon soy sauce, 1 tablespoon shaoxing wine, ½ tablespoon vinegar, 1 teaspoon cornstarch, half amount of ginger and garlic, and red pepper flakes to taste.
Toss until well coated. Set aside for about 10 minutes.
Heat 1 tablespoon vegetable oil in an nonstick skillet or work over medium or medium-high heat until hot.
Add the marinated chicken, stirring occasionally, and cook until the chicken strips are browned and cooked on both sides, about 6 minutes in total.
Remove the cooked chicken onto a plate, and set aside.
Heat the remaining tablespoon oil in the skillet or wok until hot.
Add the scallions, remaining ginger and garlic, stirring constantly, and cook for about 40 seconds until very fragrant.
Add the broccoli and carrots, stirring often, and cook for about 4 minutes or until the vegetables are tender but still crispy.
Meanwhile in a small bowl, stir together remaining soy sauce, wine, rice vinegar, cornstarch, sesame oil, sugar and red pepper flakes to taste.
Return the chicken to the pan, pour the sauce over, and stir to coat evenly.
Season to taste with more soy sauce, vinegar, sesame oil or red pepper flakes if needed.
Place the noodles on the plate, top with stir-fried chicken and vegetables.