Oriental Chicken & Vegetable Stir-Fry

Name: Oriental Chicken and Vegetable Stir-Fry
Yield: 2
Cuisine: Chinese
Ingredients: noodles; chicken breasts; soy sauce, tamari; shaoxing wine; rice vinegar; cornstarch; ginger; garlic; red pepper flakes; vegetable oil; scallions, spring or green onions; broccoli florets; carrots; sesame oil; sugar

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.

Yield

2 servings

Prep

10 min

Cook

10 min

Ready

20 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
4	ounces	noodles any kind
½	pound	chicken breasts cut into strips
2	teaspoons	soy sauce, tamari divided
2	tablespoons	shaoxing wine or sherry, divided	*
1	tablespoon	rice vinegar divided
2	teaspoons	cornstarch
1	inch	ginger peeled and minced, divided	*
2	cloves	garlic pressed
1	x	red pepper flakes as needed	*
2	tablespoons	vegetable oil
1	small	scallions, spring or green onions sliced
2	cups	broccoli florets
2	each	carrots peeled, scored
1	teaspoon	sesame oil
½	tablespoon	sugar

Ingredients

Amount	Measure	Ingredient	Features
115.6	ml/g	noodles any kind
226.8	g	chicken breasts cut into strips
1E+1	ml	soy sauce, tamari divided
3E+1	ml	shaoxing wine or sherry, divided	*
15	ml	rice vinegar divided
1E+1	ml	cornstarch
1	inch	ginger peeled and minced, divided	*
2	cloves	garlic pressed
1	x	red pepper flakes as needed	*
3E+1	ml	vegetable oil
1	small	scallions, spring or green onions sliced
473	ml	broccoli florets
2	each	carrots peeled, scored
5	ml	sesame oil
7.5	ml	sugar

Directions

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.

Serve warm.