Recipe
Studio Café’s Chicken Stir-Fry
Prep Time:
Cook Time:
Serves: 6
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.
Contributed By: Chicken Farmers of Ontario
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
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
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
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
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.