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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I have listed 2-3 tablespoons of minced garlic, you may of coarse adjust to taste - the steamed broccoli may be replaced with sauteed fresh mushrooms - make this as spicy as you like by adjusting the crushed chili flakes or you may omit completely - make certain to have everything prepared and handy near your wok or skillet before starting this - NOTE; this does not make a lot of sauce so I would strongly suggest to double the sauce amounts - serve with cooked rice. Ingredients:
2 tablespoons peanut oil |
2 -3 tablespoons fresh minced garlic (about 6 large cloves) |
1/2-1 teaspoon crushed red pepper flakes (or to taste, adjust to suit heat level or you may omit) |
1 teaspoon fresh minced ginger |
1 bunch green onion, chopped (save a few to garnish the top of the dish after cooking) |
1 -1 1/2 lb boneless skinless chicken breast, cut into strips |
1 large yellow onion, thinly sliced (or use 2 medium) |
1 red bell pepper, seeded and thinly sliced |
2 cups steamed broccoli florets (can use more) |
1/2 cup chicken broth |
1/2 cup chicken broth |
2 tablespoons soy sauce |
2 tablespoons white sugar |
2 tablespoons cornstarch |
Directions:
1. For the stir-fry sauce; in a small bowl whisk together 1/2 cup chicken broth with soy sauce, sugar and cornstarch until smooth; set aside.
2. Heat peanut oil in a wok or in a large heavy skillet; when the oil starts to smoke quickly stir in 1 tablespoon minced garlic, crushed chili flakes, ginger and chopped green onions; stir-fry until the green onions are translucent (about 2-3 minutes).
3. Add in the chicken strips and stir-fry until opaque (about 3 minutes).
4. Add in remaining garlic, yellow onion slices and steamed broccoli florets and 1/2 cup chicken broth; stir-fry for 2 minutes.
5. Re-mix the broth/cornstarch mixture slightly once again with a fork or whisk then add to the skillet; cook stirring until the chicken and veggies are coated and the sauce has thickened.
6. Remove to a bowl and sprinkle chopped green onions on top.
7. serve with rice.
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