Chicken and Veggies Stir Fry
Yields: 4 serving(s)
Prep Time: 20 mins
Total Time: 30 mins
Ingredients
- 1/3 c.
chicken stock
- 1/4 c.
soy sauce
- 1 Tbsp.
plus 1 teaspoon pure honey
- 1 tsp.
toasted sesame oil
- 1 Tbsp.
plus 1 teaspoon cornstarch
- 1/2 lb.
boneless chicken thighs, sliced
Kosher salt and freshly ground pepper
- 2 Tbsp.
canola oil
- 4 oz.
snap peas, trimmed
- 1/2
red pepper, chopped
- 1/4
red onion, chopped
- 4 oz.
mushrooms, sliced
- 1
carrot, chopped
- 1/2
(15 ounce) can Baby Corn, drained
- 1
1/2-inch piece fresh ginger, peeled and finely chopped
- 3
cloves garlic, finely chopped
Sliced scallions, toasted sesame seeds, and warm rice, for serving
Directions
- Step 1-Whisk together stock, soy sauce, honey, sesame oil, and cornstarch in a bowl until cornstarch is dissolved.
- Step 2-Season chicken with salt and pepper. Heat oil in a large skillet over high heat. Add chicken and cook, stirring occasionally, until cooked through, 3 to 4 minutes; transfer to a plate using tongs. Reduce heat to medium-high. Add vegetables and season with salt. Cook, stirring often, until vegetables are crisp-tender, 2 to 3 minutes (you can add a few tablespoons of water if pan starts to get too dark). Add ginger and garlic. Cook, stirring, until fragrant, 30 seconds to 1 minute.
- Step 3-Whisk sauce and add to pan with chicken. Cook, stirring, until sauce is thickened, about 1 minute.
- Step 4-Serve over rice topped with sesame seeds and scallions.
Tip: When you prep snap peas, you'll want to remove the tough "string" that lines the outside edge. You can find stringless varieties and some stores sell them already trimmed, but we find that, if you put a little music on and give yourself about 5 minutes, it's an easy, dare we say meditative task. Just snap the very tip off one end of the pea and start pulling. You should see the string unzip from the inner side of the pea. A paring knife can also help.
Recipe provided by Country Living