Sizzlin' Chicken Stir Fry

Name: Sizzlin' Chicken Stir Fry
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken breasts; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 1/4 cup soy sauce; 2 tablespoons rice wine vinegar; 1 tablespoon cornstarch; 2 tablespoons canola oil, plus more if necessary; Pinch red pepper flakes; One 1-inch piece fresh ginger, peeled and grated; 2 cloves garlic, minced; 1 head broccoli, cut into florets, blanched; 1 medium yellow onion, cut into large dice; 1 cup snow peas, trimmed; 1 cup bean sprouts

Recipe courtesy of Justine Simmons

Show: Rev Run's Sunday Suppers

Episode: Wok and Roll

Sizzlin' Chicken Stir Fry

0 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

335

Total Fat

11

Saturated Fat

1

Carbohydrates

21

Dietary Fiber

6

Sugar

6

Protein

38

Cholesterol

99

Sodium

992

Total: 25 min
Active: 25 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

335

Total Fat

11

Saturated Fat

1

Carbohydrates

21

Dietary Fiber

6

Sugar

6

Protein

38

Cholesterol

99

Sodium

992

Total: 25 min
Active: 25 min

Ingredients

2 boneless, skinless chicken breasts

Kosher salt and freshly ground black pepper

1/4 cup soy sauce

2 tablespoons rice wine vinegar

1 tablespoon cornstarch

2 tablespoons canola oil, plus more if necessary

Pinch red pepper flakes

One 1-inch piece fresh ginger, peeled and grated

2 cloves garlic, minced

1 head broccoli, cut into florets, blanched

1 medium yellow onion, cut into large dice

1 cup snow peas, trimmed

1 cup bean sprouts

Directions

Watch how to make this recipe.

Thinly slice the chicken breasts, and lightly sprinkle with salt and pepper.
In a small bowl, whisk together the soy sauce, rice wine vinegar, cornstarch and 1/4 cup water.
Heat the canola oil over high heat in a wok. Add the chicken in one layer and cook until browned on one side, about 2 minutes. Stir to flip; cook on the reverse side until browned and cooked through. Remove the chicken to a plate. To the wok, add the red pepper flakes, ginger, garlic, broccoli, onions, snow peas and bean sprouts; add a splash of water if the pan is dry. Stir fry for a minute or two, then add the reserved chicken and any juices it may have released.
Add the soy sauce mixture to the wok, stir to combine, and cook until the sauce reaches the consistency of a glaze, about 2 minutes. Serve immediately, by itself or with rice.