CHICKEN AND VEGGIE STIR FRY

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Asian|Chicken

Ingredients

The Chicken:

2 pounds boneless, skinless chicken thighs (can also be done with breasts), cut into 2-3” pieces

¼ cup soy sauce

2 teaspoons sesame oil

1 tablespoon rice wine vinegar

1/3 cup corn starch

½ cup canola oil

The Sauce:

½ cup hoisin sauce

¼ cup honey

2 teaspoons sesame oil

2 tablespoons oyster sauce

The Stir Fry:

2 cups broccoli florets

1 medium onion, chopped

8 cloves garlic, chopped

1 tablespoon ginger root, minced

1 red bell pepper, cut into ½” wide strips

1 yellow bell pepper, cut into ½” wide strips

1 orange bell pepper, cut into ½” wide strips

2 cups pea pods, stringed

6 heads baby bok choy, cut in half (cut in quarters if large)

2 scallions, white and green parts cut into 2” pieces

1 ½ tablespoons corn starch

½ cup water

3 cups sushi rice, cooked to package directions

Instructions

Place the chicken in a large bowl with the soy, sesame oil, and rice wine vinegar. Toss to full coat. Cover and marinate in the fridge for 1-3 hours.

Drain the chicken in a colander (over a bowl), reserving the excess marinade for the sauce.

Combine the reserved excess marinade with the hoisin, honey, sesame oil, and oyster sauce in a small bowl and whisk to combine. Set aside.

Prepare/chop all of your vegetables before putting the stir fry together as this process will move very quickly.

Place the broccoli florets in a bowl with ¼ cup of water. Cover tightly with plastic wrap and cook in the microwave for 3 minutes. Set aside.

To cook the chicken, heat the ½ cup of canola oil in a large deep skillet or wok over medium high heat. Sprinkle the ¼ cup of cornstarch over the chicken and toss to coat all of the pieces. Add the chicken to the pan when the oil is hot and cook, tossing until the chicken is golden brown on all sides and just cooked through. Remove from the pan and set aside.

Add the onions, garlic, and ginger to the pan drippings and cook, stirring frequently, until soft and fragrant about 2-3 minutes. Add the peppers and broccoli to the pan and cook 2-3 minutes more until the peppers begin to soften. Add the pea pods, bok choy, scallions, reserved sauce, and the chicken to the pan. Toss to combine and cook for 2 minutes.

Dissolve the 1 ½ tablespoons of cornstarch in the water and add it to the pan. Cook for 2 minutes more tossing the stir fry until everything is coated and the sauce is thick and glossy.

Serve hot over rice, garnished with more scallions.