First cut about a pound of boneless chicken breasts (or thighs if you prefer dark meat) into bite size pieces and marinate it in a mixture of two tablespoons lite soy sauce, two tablespoons Mirin and two tablespoons corn starch for two to three hours.
Next ingredients:
One small to medium onion, chopped 2 ribs of celery chopped or sliced on the diagonal One thinly sliced carrot 2 cloves of garlic, diced A tablespoon of minced ginger 1 small red pepper, chopped
In a large pan saute the chicken in a couple tablespoons of canola oil, then set aside and keep warm.
Saute the onion, celery and carrot in a couple more tablespoons of oil. Then add the garlic and ginger for 30 seconds or so.
Toss the chicken with some red pepper flakes to taste and add back to the pan along with the small red pepper and finishing sauce.
Finishing sauce is 1-1/2 tablespoons cornstarch, 2 tablespoons lite soy sauce, 1 tablespoon Mirin, and a cup or more of chicken broth.
Bring heat up to boil and thicken the sauce. (Add more broth or water if necessary)
Serve with white rice or, as we do, a combination of brown rice and quinoa.
9 comments:
Looks good, pumpkin pie for dessert?
Post her recipe...
Up in the canyon we had "Farm Food" last night, Scalloped potatoes with ham, green beans on the side.
You two eat well!
SWMBO’s Chicken Stir Fry 2 –3 servings
First cut about a pound of boneless chicken breasts (or thighs if you prefer dark meat) into bite size pieces and marinate it in a mixture of two tablespoons lite soy sauce, two tablespoons Mirin and two tablespoons corn starch for two to three hours.
Next ingredients:
One small to medium onion, chopped
2 ribs of celery chopped or sliced on the diagonal
One thinly sliced carrot
2 cloves of garlic, diced
A tablespoon of minced ginger
1 small red pepper, chopped
In a large pan saute the chicken in a couple tablespoons of canola oil, then set aside and keep warm.
Saute the onion, celery and carrot in a couple more tablespoons of oil. Then add the garlic and ginger for 30 seconds or so.
Toss the chicken with some red pepper flakes to taste and add back to the pan along with the small red pepper and finishing sauce.
Finishing sauce is 1-1/2 tablespoons cornstarch, 2 tablespoons lite soy sauce, 1 tablespoon Mirin, and a cup or more of chicken broth.
Bring heat up to boil and thicken the sauce. (Add more broth or water if necessary)
Serve with white rice or, as we do, a combination of brown rice and quinoa.
That looks like a tasty and hearty meal.
Yes, we do.
It was all of that, Stephen.
Your kitchen turns out some marvelous stuff. Yum!
I only have three of the ingredients. I'm no chef, but something tells me it wouldn't turn out the same for me.
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