Bring together a mix of vegetables and sauces, along with chicken, to create a cohesive stir-fry with Asian influences.
|1||Package Maple Leaf Prime Naturally® Thin Slice Chicken Breast, cut in strips|
|2 tbsp||(30 mL) Vegetable oil|
|1 cup||(250 mL) Onion, diced|
|1 tbsp||(15 mL) Grated fresh ginger|
|1||Green pepper, thinly sliced|
|1||Red pepper, thinly sliced|
|1 tsp||(5 mL) Black bean sauce|
|1 tsp||(5 mL) Oyster sauce|
|1 tbsp||(15 mL) White vinegar|
|2 cups||(500 mL) Fresh spinach leaves|
|1 tsp||(5 mL) Sambal Olek chilli paste|
|.5 cup||(125 mL) Chicken broth|
|.5 tsp||(2 mL) Sesame oil|
|1 tsp||(5 mL) Black sesame seeds|
|Salt and pepper|
HEAT oil over medium high heat in a large skillet or wok. Add chicken and stir-fry for 2 minutes. Add onion, garlic and ginger and continue to stir-fry for another minute. Add carrots and pepper and cook for 2 minutes longer. Lower heat to medium-low.
STIR in black bean sauce, oyster sauce and vinegar. Add spinach, chilli paste and chicken broth; cook until spinach is wilted. Drizzle with sesame oil and sprinkle with black sesame seeds. Season with salt and pepper and serve immediately.
Show More Comments
No Comments yet