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Categories:
peanut oil garlic red pepper ginger green onion chicken yellow onion red bell pepper steamed broccoli chicken broth stir-fry sauce chicken broth soy sauce white sugar cornstarch
Viewed: 18 - Published at: 3 years agoIngredients
- 2 tablespoons peanut oil
- 2 -3 tablespoons fresh minced garlic (about 6 large cloves)
- 1/2 - 1 teaspoon crushed red pepper flakes (or to taste, adjust to suit heat level or you may omit)
- 1 teaspoon fresh minced ginger
- 1 bunch green onion, chopped (save a few to garnish the top of the dish after cooking)
- 1 - 1 1/2 lb boneless skinless chicken breast, cut into strips
- 1 large yellow onion, thinly sliced (or use 2 medium)
- 1 red bell pepper, seeded and thinly sliced
- 2 cups steamed broccoli florets (can use more)
- 1/2 cup chicken broth
- STIR-FRY SAUCE
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons white sugar
- 2 tablespoons cornstarch
Method
- For the stir-fry sauce; in a small bowl whisk together 1/2 cup chicken broth with soy sauce, sugar and cornstarch until smooth; set aside.
- Heat peanut oil in a wok or in a large heavy skillet; when the oil starts to smoke quickly stir in 1 tablespoon minced garlic, crushed chili flakes, ginger and chopped green onions; stir-fry until the green onions are translucent (about 2-3 minutes).
- Add in the chicken strips and stir-fry until opaque (about 3 minutes).
- Add in remaining garlic, yellow onion slices and steamed broccoli florets and 1/2 cup chicken broth; stir-fry for 2 minutes.
- Re-mix the broth/cornstarch mixture slightly once again with a fork or whisk then add to the skillet; cook stirring until the chicken and veggies are coated and the sauce has thickened.
- Remove to a bowl and sprinkle chopped green onions on top.
- serve with rice.
