Stir Fry Chicken with Asian Vegetables & Rice
YIELD 4 SerrvIngs
For the stir fry sauce:
2 Tbsps. corn starch
2 Tbsps. brown sugar
2 tsp. minced fresh ginger
1 clove garlic, minced
1⁄4 tsp. ground red pepper
2 Tbsps. tamari or soy sauce
2 Tbsps. rice vinegar
1 can (14 oz.) low-sodium chicken broth
1⁄4 cup dry sherry (optional)
For the stir fry:
1 Tbsp. sesame oil
1 lb. boneless, skinless chicken breasts, cubed
4 oz. fresh shiitake mushrooms, sliced
1 cup snow peas, halved
1 cup sliced green onions
1 cup bok choy, chopped
2 carrots, sliced on bias
4 cups cooked Jasmine or Basmati rice
2 Tbsps. almonds, sliced, toasted for
1. For the stir fry sauce: combine all sauce ingredients and stir until smooth.
2. Heat oil in wok or skillet; stir fry chicken until browned. Add vegetables; stir fry until vegetables are tender-crisp.
3. Mix sauce again until smooth and add to skillet.
4. simmer, stirring, 2 to 3 minutes or until thickened. spoon mixture over rice, or toss with rice. garnish with toasted almonds, if desired.
Photo and recipe: USA Rice Federation