Chicken Stir-fry

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/4 cups chicken broth
• 2 tablespoons cornstarch
• 3 tablespoons soy sauce
• 3 tablespoons sake (rice wine)
• 4 teaspoons honey
• 2 teaspoons chili paste with garlic
• 1 teaspoon dark sesame oil
• 1 lb chicken, cut into 1-inch pieces
• 2 1/2 tablespoons peanut oil
• 1 cup sliced green onion
• 2 tablespoons fresh ginger, minced
• 4 garlic cloves, minced
• 1 cup red bell pepper, strips
• 3/4 cup diagonally cut carrot
• 1 1/2 cups snow peas, trimmed
• 4 cups hot cooked rice

Recipe

• 1 combine the broth, 1 1/2 tbsp cornstarch, 2 tbsp soy sauce, 2 tbsp sake, 2 tsp honey, chile paste, and sesame oil, stirring with a whisk; set aside.
• 2 combine 1 1/2 tsp cornstarch, 1 tbsp soy sauce, 1 tbsp sake, and 2 tsp honey in a large bowl, stirring with a whisk. add chicken pieces and toss to gently coat.
• 3 heat 1 1/2 tbsp peanut oil in a wok or pan over medium-high heat. add chicken mixture and saute until cooked through.
• 4 once chicken is cooked remove from pan and wipe clean with a paper towel.
• 5 add 1 tbsp peanut oil to pan. stir in onions, ginger, and garlic and saute 30 seconds. add bell pepper and carrot; saute 2 minutes. add snow peas; saute 1 minute. stir in chicken and broth mixture.
• 6 bring to a boil; cook mixture 1 minute or until it thickens, stirring constantly.
• 7 serve over rice.