![]() Oyster sauce just adds a subtle umami flavor to this dish. I used to be nervous about cooking with oyster sauce because I don’t like the taste of oysters, but you really don’t taste it in this stir-fry. If you don’t have oyster sauce or prefer not to add it, feel free to leave it out. These other vegetables will work well too: Yes, you can add other vegetables you may already have on hand. If desired sprinkle with red pepper flakes or sesame seeds or drizzle with sriracha.Ĭan I Add Different Vegetables to This Stir-Fry Recipe? Garnish and serve: Serve immediately over white or brown rice.Season with more soy sauce to taste if desired. Return chicken: Toss in cooked chicken.Cook with sauce: Whisk soy sauce mixture once more, then pour into pan and cook, tossing frequently, until sauce has thickened and veggies are tender, about 1 – 2 minutes.Saute remaining vegetables: Add in broccoli, bell pepper, peas, ginger and garlic and saute until nearly tender about 4 minutes.Add in carrots and onions and saute 4 minutes. Saute extra crisp vegetables: Add another 1 Tbsp oil to skillet.Transfer to a plate or sheet of foil, leaving oil in skillet. Cook chicken: Cook chicken through, turning halfway through cooking, about 6 minutes total (center should be 165 degrees and should no longer be pink).Add chicken to skillet spacing pieces apart in an even layer. Dab chicken dry with paper towels, season with a pinch of salt. Heat skillet and prepare chicken: Heat 1 Tbsp oil in a non-stick 12-inch skillet (that’s deep, or use a saute pan or wok) over medium-high heat.Make stir-fry sauce: In a small mixing bowl whisk together soy sauce with cornstarch, then whisk in chicken broth, oyster sauce, sesame oil and honey.Vegetables including carrots, yellow onion, bell pepper, sugar snap peas, broccoli florets, garlic and ginger – this makes for a colorful, nutritious blend.Vegetable oil or light olive oil – to make it healthier go the olive oil route.Chicken breasts – as mentioned before boneless skinless thighs will work great too.Honey or brown sugar – if you want a sweeter stir fry feel free to double or even triple the amount.Cornstarch – this is a crucial ingredient as it helps thicken up the sauce.Toasted sesame oil – you can find this in the Asian section of most grocery stores.Oyster sauce – look for the green label without added MSG.Soy sauce – I used to use twice the amount of low-sodium soy sauce here so that will work too if that’s what you have on hand.Just be sure not to use regular sodium broth or dish may end up too salty for your liking since the soy sauce and oyster sauce in the recipe have added salt. Low-sodium chicken broth – unsalted chicken broth will work great too.Skip going out and enjoy this delicious take-out style dinner at home instead! You can also swap out the chicken breasts for chicken thighs if that’s what you prefer. ![]()
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