|4||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into strips|
|3 tbsp||(45 mL) Vegetable oil, divided|
|1/4 cup||(60 mL) Finely grated ginger|
|2-3||Cloves of garlic, minced|
|2 tbsp||(30 mL) Cornstarch|
|2 tbsp||(30 mL) Chinese 5 spice|
|2 tbsp||(30 mL) Soy sauce|
|1 tbsp||(15 mL) Honey|
|2 tbsp||(30 mL) Hot chili garlic sauce|
|1/4 cup||(60 mL) Chicken broth or water|
|2 tbsp||(30 mL) Balsamic vinegar|
|2 tsp||(10 mL) Sesame oil|
|7 cups||(1.75 L) Assorted stir-fry vegetables (baby bok choy, baby corn, peppers, water chestnuts, carrots,|
|1/2 lb||(225 g) Chinese noodles, blanched|
|1 1/2 cups||(375 mL) Roasted unsalted cashews|
|2 tbsp||(30 mL) Thinly sliced red chili pepper|
HEAT 2 tbsp (30 mL) of vegetable oil in a large skillet or wok. Add chicken and stir-fry for 4-5 minutes or until golden brown and the internal temperature has reached 165°F (74°C).
MIX together ginger, garlic, cornstarch, Chinese 5 spice, honey and hot chili garlic sauce. Stir into the chicken. Cook and toss for 1-2 minutes.
ADD the remaining oil and the vegetables. Stir-fry for 1-2 minutes. Add broth, balsamic and sesame oil along with the noodles. Toss to coat and serve, sprinkled with cashews and chillies.
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