This spicy stir-fry dish made with tender chicken, vegetables, peanuts and chilies originates from the Chinese province of Sichuan.
|3||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into bite-size pieces|
|2 tbsp||(30 mL) Vegetable oil, divided|
|4||Cloves garlic, minced|
|1 tbsp||(15 mL) Finely chopped ginger|
|2||Red chili peppers, seeded and finely chopped|
|1||Stalk celery, chopped|
|1||Red pepper, chopped|
|1||Green Pepper, chopped|
|2||Green onions, chopped|
|1||(14 oz/398 mL) Can baby corn, cut into bite-size pieces|
|1 tsp||(5 mL) Chili flakes|
|½ cup||(125 mL) Peanuts|
|2 tbsp||(30 mL) Sweet soy or oyster sauce|
|2 tbsp||(30 mL) Soy sauce|
|1 tbsp||(15 mL) Honey|
|1 cup||(250 mL) Chicken broth|
|¼ cup||(60 mL) Rice vinegar|
|2 tbsp||(30 mL) Cornstarch|
STIR-FRY chicken in 1 tbsp (15 mL) oil in a hot pan or wok for 8-10 minutes or until golden brown and the internal temperature reaches 165°F (74°C). Remove from pan and set aside.
HEAT remaining oil in the same pan. Add garlic, ginger and chilies. Stir-fry for 1 minute and add remaining vegetables. Stirfry for 3-4 minutes or until vegetables are tender crisp. Add chicken back to the pan.
COMBINE sauce ingredients in a small bowl and whisk until smooth. Add to stir-fry and bring to a boil. Reduce heat and simmer 2 minutes or until sauce has thickened.
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