Stir Fry Chicken
I have changed this recipe many times until I got it just right! We ALL love it and we think it's delicious! It is one I made up myself with trial and error so I hope you enjoy it! I know we do! There is a lot to this recipe but it's well worth it!
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- 1 TBS olive oil
- 1 TBS sesame oil (give or take...may need more)
- 9 oz of cut up chicken breast
- 2 cups chicken broth PLUS 1/4 cup in a baggie
- 1 cup beef broth (or mushroom broth)
- 4 cloves garlic (minced)
- 1/2 tsp Ginger (can use powdered but we have found using fresh is a wonderful thing)
- 2 TBS soy sauce (low sodium or regular is fine)
- 1 TBS maple syrup (if you don't have maple syrup you can use honey or brown sugar)
- 1 TBS Hoinsen Sauce (don't skip this!)
- 1 can of water chestnuts (sliced)
- 1 chicken bullion cube
- 1 onion (diced)
- 1 cup carrots (chopped)
- 1/2 tsp red pepper flakes (do not skip this!) You can add more if you like extra spicy! We will use more (up to 1 tsp) if our red pepper flakes are older. If they are fresh, you may only want to use 1/4 tsp.
- 2 TBS corn starch (we use Arrow Root powder for a healthier version, but read up on it before using...it does play different then the corn starch does). This gets added to the baggie with a 1/4 cup broth in it.
- SEE NOTES BEFORE STARTING!
- Prep your ingredients (see notes)
- Preheat a 12 inch cast iron pan for 5 min before adding your oils (1 TBS olive oil and 1/2 TBS of sesame oil on med high heat) I leave my pan on med high the entire time I am cooking.
- Add your onion and carrots to your hot pan with oils already in it. Stir until onion is clear and carrots are browned just a bit. Move them to the side of your pan and move the pan off the heat just a little on that side.
- Add a little more sesame oil and add your chicken or beef (salt and pepper) cook until both sides of meat are browned. Stir the onion and carrots into the meat when the meat is done cooking.
- Add one cup of beef broth, ginger, garlic, ONE TBS of soy sauce, hoinsen sauce, maple syrup, bullion cube, pepper flakes, water chestnuts and stir.
- Let this reduce down until there is NO liquid left. It's ok to walk away for a few minutes. This usually takes 10 min or more depending on your stove. You will hear when the liquid is gone...it will sound like it's "frying" Watch it closely when the liquid is close to gone...it can burn easily if not watched at the end, and your whole dish will be ruined. Make sure you wait until all the liquid is gone...you won't be sorry!
- Once your liquid is fully gone, add your 2 cups of chicken broth and 1 TBS of soy sauce and stir. Let them come to a good boil and here is where you would add broccoli if your adding so it doesn't get over cooked. Any other veggie can be added during the reduce time.
- Once the mixture is boiling well, let it boil for about 5 - 7 min and then you can add the baggie mixture of corn starch and broth. You may not need the entire baggie worth. Add slowly until it's as thick as YOU like it. Keep stirring as you add. Once you have the consistency you like, remove it from heat. It's done!
- Serve over brown rice.
- Start cooking your rice: (we use brown rice which takes 50 min to cook (2:1 ratio) (1.5 cups rice to 3 cups water) Rinse your rice, add to pan and add water. Stir once, cover, bring to boil then turn to LOW, let this cook 50 min while you work on your stir fry. DO NOT PEEK at the rice (you will let out all the steam that helps cook the rice)...leave it covered and cooking on low until 50 min has passed.
- Dice one onion, dice up carrots, grate ginger if using fresh, open water chestnuts, mince 4 gloves garlic, cut up chicken breast to make 9 oz, prepare your baggie with broth and corn starch mixture.
- NOTE: If you want to mix up your stir fry you can add beef in place of the chicken but just swap the chicken broth for beef broth...use 2 cups beef broth and 1 cup chicken broth and use the chicken broth first while reducing. You can also add veggies (we have added broccoli and snow peas with our beef and it was awesome!) we have also added other veggies including cauliflower, broccoli, and cabbage to our chicken stir fry. Just what ever we feel like that night for veggies is what we add. Make it your own! ENJOY!
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