Chicken Stir Fry
Servings: 6 servings
Equipment
- Wok or very deep saute pan
Ingredients
- 2 tbsp olive oil
- 1 lb chicken, cubed into bite sized pieces
- salt and pepper to taste Go easy on the salt as the ponzu and fish sauce both are salty.
- 1/2 tsp ground ginger
- 1 tsp garlic powder
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 tsp chili powder
- 4 carrots, sliced into 1/4 inch thick rounds
- 1 cup sugar snap peas, strings removed
- 1 8 oz can sliced water chestnuts, drained well
- 2 cups broccoli florets
- 1 onion, sliced into strips
- 1 red bell pepper, sliced into strips
- 5 cloves garlic, minced
- 2 tbsp fresh ginger, peeled and minced
- 2 tsp sesame oil
- 2 tbsp ponzu sauce
- 1 tsp fish sauce
- 2 tbsp flour (optional)
- crushed red peppers (optional)
- sliced green onions, to top
- cooked rice for serving
Instructions
- Heat olive oil over medium high heat in a large, deep saute pan or wok. I recommend the saute pan be at least 5 qts. While oil heats, season cubed chicken with salt, pepper, ground ginger, garlic powder, basil, oregano, and chili powder. Toss to coat chicken all over.
- Add seasoned chicken to the olive oil when the oil is hot enough to sizzle. Brown on all sides, stirring occasionally, approximately 5 minutes.
- Add carrots, snap peas, and water chestnuts to the pan. Saute for 3-4 minutes, stirring frequently.
- Add remaining veggies as well as minced garlic and ginger. Saute for 3-4 minutes, stirring frequently.
- While veggies are sautéing, whisk together sesame oil, ponzu sauce, fish sauce and crushed red peppers (if using) in a medium sized bowl. (If you wish to have a thicker sauce, add 1 tbsp cold water and 2 tbsp flour to the bowl.) Whisk until well combined and then pour into the chicken and veggie mixture.
- Reduce heat to low and simmer chicken and veggie mixture for an additional 4-5 minutes or until all veggies are tender-crisp and sauce has reached your desired thickness.
- Serve vegetable mixture on top of a bed of rice with green onion on top.