Stir-Fry Chicken
Ingredients
Chicken:
- 1 to 1.5 lb of chicken breast cut into tiny pieces
- 1/2 cup flour
- 1 tsp salt
- pinch black pepper
- 3 tbsp oil and more if needed
Vegetables:
- 1 onion diced into large chunks
- 2 garlic cloves sliced
- 2 celery stalks sliced into chunks
- 1 red pepper sliced
- 1 yellow pepper sliced
- 1 cup sugar snap peas or snow peas cut into large chunks
- handful of mushrooms sliced
- 1 container white Beech mushrooms, optional (if you see them!)
- more oil if needed
Sauce:
- 1/4 cup soy sauce
- 2 tsp chicken consomme
- pinch crushed red pepper
- 1-2 tsp finely diced or microplaned fresh ginger
- 1/4 cup brown sugar
- 1 tbsp honey
- 2 garlic cloves minced
Instructions
- In a bowl, combine chicken with flour, salt, and pepper. Toss to coat. Remove chicken pieces from the flour, shaking off any excess flour.
- Heat oil in a large sauté pan over high heat (if you own a wok, use it!). Sear the chicken in the pan until white and slightly browned. Remove and set aside.
- Return the pan to the heat; add additional oil if needed. Add onion and garlic and sauté for 2 minutes. Add the celery, followed by the peppers, and ending with the mushrooms and snow peas.
- Cook for 10-15 minutes, stirring often ( hence the name stir-fry). Keep in mind that the vegetables don’t need to be fork tender. A bit of bite is expected.
- Prepare the sauce. In a bowl, combine the sauce ingredients. If you love ginger we recommend that you cut it small with a knife into tiny pieces as shown, otherwise, and if your kids don't have such distinguished palates, we recommend you use a microplane to mince the ginger finely. Or, skip the ginger completely, if your family is not into that.
- Return the chicken to the pan (set some aside for the picky eater, if you want), give it a mix and toss with the sauce. Heat thoroughly and serve. Serve over brown or white rice and enjoy.
