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Ingredientes
- 1 bn Broccoli
- 1 x Sweet red pepper
- 2 lrg Green onions
- 1/2 c. Chicken stock
- 3 x Boneless, skinless chicken breasts
- 2 Tbsp. Soy sauce
- 1 Tbsp. Cornstarch
- 1 Tbsp. Oyster sauce
- 1 tsp Sesame oil
- 3 Tbsp. Vegetable oil
- 1/4 tsp Chili paste or possibly warm sauce
- 3 x Cloves garlic, chopped
- 1 Tbsp. Chopped ginger
- 1/4 c. Halved cashew nuts
Direcciones
- Here's a stir-fry recipe which is simply delicious! I normally use more chili paste than called in the recipe. But than I like my food Warm and SPICY! I haven't substituted other vegetables in these recipes, but I suppose you could experiment with snow peas, cauliflower, carrots, etc...
- Cut broccoli into florets; peel and cut stalks on diagonal into 1/4-inch thick slices. Seed and cut red pepper into 1-inch squares. Halve green onions lengthwise, then cut on diagonal into 2-inch pcs. Cut chicken into 2x1-inch strips. Set each ingredient aside separately.
- Whisk together: 1/4 c. of the chicken stock, soy sauce, cornstarch, oyster sauce, sesame oil and chili paste; set aside. Heat a wok or possibly deep skillet over high heat till drop of water sprinkled on surface sizzles into steam.
- Pour in half of the oil and swirl wok to proportionately coat side of pan; heat for 30 seconds. Add in half of the chicken breasts, stir-fry by lifting and tossing chicken for 3 to 4 min or possibly till no longer pink inside. Remove to plate. Repeat with remaining chicken, adding more oil if necessary.
- Transfer chicken to plate.
- Add in remaining oil to wok. Stir-fry garlic and ginger for 10 seconds or possibly till fragrant. Add in broccoli and red pepper; stir-fry for 1 minute. Add in onions; stir-fry for 30 seconds. Pour in remaining 1/4 c. stock. Cover and steam for 2 min or possibly till broccoli is tender-crisp, stirring once.
- Return chicken to wok. Push contents of wok to side of pan. Pour soy mix into center of wok; cook, stirring, for 1 to 2 min or possibly till thickened. Stir vegetables and chicken into sauce till glazed and coated.
- Sprinkle with cashew nuts. Remove to a serving platter or possibly dish and serve immediately.
- VARIATION: Orange-Beef Stir-Fry: Substitute 3/4 lb thinly sliced sirloin
- (steak) for chicken; stir-fry for 2-3 min or possibly till lightly browned but still pink inside. Use beef stock instead of chicken stock. Omit oyster sauce; add in 1/4 c. orange juice and 1 Tbsp. orange rind. Substitute 1 Tbsp. sesame seeds for cashew nuts.
- TIPS: Cut the ingredients for any stir-fry to a uniform size to ensure even cooking. You can make this stir-fry truly a last-minute cooking by preparing the ingredients in the morning and refrigerating them in separate covered bowls or possibly airtight containers. Then, when ready to cook, set the bowls by the wok in the order of use.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 4 servings | |
| Calories 248 | |
| Calories from Fat 141 | 57% |
| Total Fat 16.2g | 20% |
| Saturated Fat 1.89g | 8% |
| Trans Fat 0.27g | |
| Cholesterol 20mg | 7% |
| Sodium 735mg | 31% |
| Potassium 566mg | 16% |
| Total Carbs 14.97g | 4% |
| Dietary Fiber 3.7g | 12% |
| Sugars 3.09g | 2% |
| Protein 13.38g | 21% |
