Thursday, April 22, 2010


Okay, so I made this last night. I hemmed and hawed over ingredients and how to put it together. In the end it was so delicious, we ate it before I remembered to take a picture of it. So this picture I just got off the internet somewhere.
I can bet we have all tried some kind of Chinese chicken stir fry dish when we were out to eat. Some were bland and some too heavy. This was PERFECT!
1 boneless chicken breast cubed
1 red pepper diced
1 orange pepper diced
3 celery stalks diced
1 can of sliced water chestnuts
1/4 cup cashews (optional)
1 tbl garlic minced
3/4 cup + 1/2 cup chicken broth
2 tbl canola oil
1/2 cup + 3 tbl soy sauce
1 tbl fresh ginger cut in half
1 tbl salt
1/2 tbl sugar
2 tsp honey
1 tbl + 3 turns cracked pepper
2 tbl hoison sauce
dash of cayenne
dash of red pepper flake
2 tsp corn starch
brown rice
In a large ziploc bag combine, 3/4 cup chicken broth, 1/2 cup soy sauce, ginger, 1 tbl salt, sugar, honey, 1 tbl pepper and cayenne. Make sure all ingredients are combined then add the chicken. Refrigerate for at least an hour.
Heat canola oil in a wok or large saute pan. Add chicken while discarding the marinade. Cook chicken until almost done. Add red pepper, orange pepper, garlic, celery and water chestnuts. Cook 4-5 minuytes until chicken done and vegetables still firm but cooked. Add 3 tbl soy sauce, hoison sauce, 1/2 cup chicken broth, red pepper flakes, and 3 turns of pepper. Add cashews and let simmer for 2 minutes. Mix together 2 tsp of cornstarch with either water or chicken broth. Slowly add and stir. The mixture will start to thicken. Don't overdue this step, you don't want it too thick.
Turn off the heat and let it rest for a few minutes and serve over rice. If you like it a little spicier just add more cayenne or red pepper flakes. Serve over brown rice.
It is delicious and clean up is so easy...just toss the ziploc bag and clean the wok....!!!!


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