Spicy Stir-Fried Chicken & Vegetables

Serve this Spicy Stir-Fried Chicken & Vegetables for a delicious meal!

1 oz. dried shiitake mushrooms

1 Tbsp. cornstarch

1 large egg white

1 Tbsp. rice wine vinegar

1/2 tsp. salt

4 boneless, skinless chicken breast halves, cut into strips

1/2 head broccoli, cut into florets

3 medium carrots, thinly sliced

2 Tbsp. canola oil

1 1/2 tsp. grated ginger

1 clove garlic, minced

2 scallions, white and green parts, sliced into thin rings

1/2 tsp. crushed red pepper flakes

1 medium onion, cut into 3/4 inch pieces

1 medium red bell pepper, seeds and ribs removed, cut into 3/4 inch pieces

1 lb. cabbage, shredded

1/2 small jalapeno pepper, seeds and ribs removed, minced

2 Tbsp. soy sauce

1 Tbsp. balsamic vinegar

1/2 tsp. dark sesame oil

salt and freshly ground black pepper

Place mushrooms in a small bowl and cover with very hot water.

Let stand until the mushrooms are soft, about 20 minutes, drain in a colander.

Dissolve cornstarch in 1 1/2 Tbsp. water.

In a large bowl, combine cornstarch mixture, egg white, vinegar and salt, whisk to combine.

Add chicken, cover, and refrigerate 30 minutes.

Cover and bring a large stockpot of water to a boil.

Blanch broccoli in the boiling water for 1 minute, remove from water, and rinse under cold running water to stop cooking.

Add carrots to the boiling water and cook 2 minutes. Drain, rinse under cold water to stop cooking.

Heat a large wok over medium-high heat. Add canola oil, ginger, garlic, scallions and red pepper flakes.

Stir-fry for 30 seconds. Add onion and bell pepper, cook 1 minute more. Add carrots, cook 2 minutes.

Stir in broccoli and cabbage, jalapeno and mushrooms, cook until cabbage starts to wilt.

Remove chicken from marinade, add to wok. Cook until chicken is cooked through, about 5 minutes.

Stir in soy sauce, vinegar and sesame oil and season to taste with salt and pepper.

Serve immediately with Homemade Egg Rolls, if desired.

Serves 6

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