Made this dish with chicken breasts, some of the fresh vegetables I had on hand. Used Asian staple ingredients for sauce and seasonings, it came out very flavorful. Served it over a bed of warm rice to make a complete and delicious meal.
YIELD
2 servingsPREP
15 minCOOK
10 minREADY
30 minIngredients
Directions
In a medium bowl, add the chicken pieces with ½ tablespoon soy sauce, ¼ teaspoon sesame oil, ½ teaspoon cornstarch, a pinch of each minced garlic and ginger, and ½ tablespoons of shaoxing wine or sherry.
Toss until the chicken pieces are evenly coated. Set aside while you are prepare other vegetables, about 15 minutes.
Mix the remaining soy sauce, sesame oil, cornstarch, wine, sugar, oyster sauce, rice vinegar and red pepper flakes if needed in a small bowl, and mix well for later use.
Heat ½ tablespoon vegetable oil in a large skillet or a wok over medium-heat until hot.
Add the chicken, stirring occasionally, and cook for about 6 minutes, or until chicken pieces have been browned. Transfer onto a plate. Set aside.
Add the remaining oil into the skillet or pan.
Add the remaining garlic, ginger and scallions, stirring often, and cook for about 40 seconds to 1 minute.
Stir in the broccoli, bell peppers, and carrots, and cook for about 4 minutes, or until the vegetables start to become tender but still crispy.
Return the chicken to the pan, pour the sauce over, and toss until evenly coated and heated through, about 2 minutes.
Adjust the seasoning as needed.
Serve hot with rice or noodles.
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