Chicken Stir Fry (Serves 4 – 5)
By Brad Dawson, Tory Hill Café Chef
24 oz. boneless, skinless chicken breast
2 tablespoon vegetable oil
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 small broccoli crown, cut into small florets
1 red pepper, julienne then cut at angle
1 medium carrot, julienne
1 portabella cap, cleaned and julienne
1 celery stalk, cut at angle
Small handful snow peas, whole
½ cup green onions, for garnish
For the Sauce:
1 tablespoon sesame oil
2 tablespoon toasted sesame seeds for sauce and garnish
Pinch red pepper flakes
½ cup low sodium chicken stock
½ cup low sodium soy sauce
¼ cup rice wine vinegar
1 tablespoon brown sugar
1 tablespoon corn starch
2 tablespoon water
½ cup cilantro
4 cups prepared brown rice
Prepare chicken by cleaning excess fat if necessary. Cut into strips about ½ inch wide. Set aside in a bowl.
For the sauce:
1.
2.
3.
4.
Heat sesame oil over medium low heat for 1 minute.
Add pepper flakes and half the toasted sesame seeds; then right after, add chicken stock and soy sauce.
Bring up to a simmer then add rice wine vinegar and brown sugar.
Mix corn starch and water together in a bowl. Add to simmering sauce while whisking. Simmer for 3 or so minutes, remove from heat and add
cilantro. Set aside.
For the stir fry:
This goes fast so have all vegetables ready to go and lined up.
Also, have a plate ready with a few paper towels for the seared chicken.
1. Heat 1 tablespoon vegetable oil in your wok or sauté pan over high heat until it just starts to smoke, slide the oil around by turning the wok
around. You’re trying to coat the entire surface for the wok, not just the bottom.
2. Place chicken in the wok or sauté pan carefully and stir until internal temperature of 170 degrees is reached. Remove and reserve.
3. Place wok or sauté pan back on heat and add 1 tablespoon vegetable oil until it just starts to smoke.
4. Add garlic and ginger, stir for just a few seconds.
5. Quickly add vegetables, stir 2-3 minutes.
6. Add sauce and chicken, stir, cover and turn off heat.
7. Plate up your hot prepared rice and spoon your stir fry over.
8. Garnish green onions and remaining toasted sesame seeds.