Wednesday, November 4, 2009

Chicken Stir Fry - Pioneer Woman

The Dad, Mads & Moo love this recipe. The Son tolerates it.

Chicken Stir Fry
3 chicken breasts, fat trimmed
1 medium onion
2 cloves fresh garlic
A small chunk of fresh ginger
1 red bell pepper
10 white mushrooms
1 small jar of baby corn
Peanut Oil
Soy Sauce
Chicken Broth
Rice Vinegar
Sesame Oil (optional)

After cutting meat into chunks, drizzle with soy sauce and sesame oil. Set aside.
Prepare all vegetables and have them ready.
Mix 1/2 cup soy sauce with sugar. Stir together and set aside.
Mix 1/4 cup chicken broth with arrowroot. Stir together and set aside.
Measure an additional 1/4 cup chicken broth. Set aside.
To begin stir fry, heat skillet or wok over high heat. When it’s hot, drizzle in 2 tablespoons peanut oil. Add meat to skillet and fry quickly, stirring around for 3 to 3 minutes. When brown and just cooked through, remove to a separate bowl.
Add additional 1 tablespoon peanut oil to same skillet.
Throw in onions and cook for 1 minute.
Add red bell pepper and cook for 30 seconds.
Add garlic and ginger. Stir.
Add mushrooms and stir. Cook for 45 seconds.
Add baby corn. Stir.
Pour in 1/4 cup chicken broth.
Pour in soy sauce/sugar mixture.
Drizzle in 1 teaspoon rice vinegar.
Drizzle in 1/2 teaspoon sesame oil.
Dump in cooked chicken. Stir together.
Pour in chicken broth/arrowroot mixture.
Stir together, then turn off heat. Sauce should be much thicker.
At the very end, seconds before serving, stir in 1/2 cup (or up to 1 cup) roughly chopped cilantro.
Serve over cooked rice.

Servings: 8
WW Points: 5 per serving
Rating: 4/5

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