This is a versatile stir-fry recipe in which you can use almost any protein or vegetable! It’s quick and easy, yet it has loads of flavor! Better to me than any take-out! Tonight I used leftover steak and broccoli that I needed to use up. It was delicious! This is the only way I can get my husband to eat broccoli; a goal I set out to do when we got married. Yay! Success! Hope you enjoy it as much as we do!
- White rice (I prefer Jasmine rice…yum!)
- 1/4 cup low-sodium chicken broth or chicken stock
- 2 teaspoons cornstarch
- 3 tablespoons soy sauce (I recommend low-sodium)
- 1 tablespoons hoisin sauce
- 2 teaspoons packed light brown sugar
- 1 teaspoon dry sherry, optional
- 2 tablespoons peanut or vegetable oil
- 3 tablespoons sliced on the bias green onions, plus more for garnish
- 2 cloves garlic, minced
- 2 teaspoons minced gingerroot
- 1/2 teaspoon red pepper flakes
- 1 pound boneless, skinless chicken breasts, cut into thin strips (Used leftover steak)
- 1 (14-ounce) bag frozen mixed vegetables (broccoli florets, julienne red peppers, sugar snap peas and water chestnuts), about 3 cups, thawed (Used leftover broccoli)
- Cook rice according to package directions.
- To make the sauce, in a bowl, whisk together the chicken broth with the cornstarch.
- Add the soy, hoisin, sugar, and sherry, if using, whisk, and set aside.
- Heat a wok (or skillet) over high heat.
- Add the oil and when hot, add the green onions, garlic, ginger, and red pepper flakes and cook, stirring, for 10 to 15 seconds.
- Add the chicken and stir-fry until turning opaque and nearly cooked through, 3 to 4 minutes.
- Add the vegetables and stir-fry for 1 minute.
- Add the sauce, stir and toss, cooking until the chicken is all the way cooked through and the sauce is thick, about 2 minutes.
- Remove the chicken and vegetables from the pan.
- Serve over rice.
And voila! There you have it! Delicious stir-fry in less than half-an-hour!