RECIPES

Studio Café’s Chicken Stir-Fry

You can never go wrong with a stir-fry. They are packed with protein and vegetables and make great leftovers. Double-up on the stir-fry sauce and keep in the fridge for later use.

Serves

6

Ingredients

  • 6 boneless, skinless chicken breasts cut into ¼” strips
  • 1/2 cup (125 mL) olive oil
  • 1 tbsp (15 mL) garlic, chopped
  • salt and pepper, to taste
  • 6-8 cups (1.5 L) any combination of stir fry vegetables (broccoli and cauliflower florets, bean sprouts, chopped celery, thinly sliced par-cooked carrots, bok choy julienned, red and yellow bell peppers, shiitake mushrooms).
    • Stir-Fry Sauce:
    • 1 1/2 cups (375 mL) hoisin sauce
    • 1/2 cup (125 mL) soy sauce
    • 1/2 cup (125 mL) sake or rice wine vinegar
    • 1 1/2 cups (375 mL) pineapple juice
    • 1/2 cup (125 mL) honey
    • 1 cup (250 mL) water
    • 1 tbsp (15 mL) fresh ginger, chopped
    • 1 tbsp (15 mL) fresh garlic, chopped
    • 1 tsp (5 mL) red chili flakes
    • 1/4 cup (60 mL) fresh coriander leaves, chopped

    Instructions

    1. 1 Make a marinade by combining half the olive oil with the garlic. Add chicken strips and stir to coat. Refrigerate for at least two hours before cooking.
    2. 2 In a saucepan, combine all of the stir fry sauce ingredients except the coriander leaves. Bring to a boil and simmer for 15 minutes. Strain and add coriander. Set aside. This sauce may be prepared in advance and will keep in the refrigerator for one week.
    3. 3 In a large skillet or wok, heat the remaining ¼ cup of olive oil. Add marinated chicken strips, seasoned with salt and pepper. Cook until almost done. Add vegetables, beginning with those requiring the longest cooking time. Add stir-fry sauce and simmer until vegetables are just cooked.
    4. 4 Serve with Oriental noodles, tossed with chopped coriander leaves, salt and pepper. Sprinkle stir-fry with toasted sesame seeds and garnish with whole coriander leaves.
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