I got really lazy, so y'all get a bunch of pics and the directions at the end lol
| Prep Time: 20 Minutes | Cook Time: 10 Minutes | Difficulty: Easy | Servings: 4 |
Ingredients
- 3 whole Chicken Breasts (or Other Meat), Cut Into Pieces
- ½ cups Soy Sauce (plus Extra To Drizzle Over Meat)
- ½ teaspoons Sesame Oil (plus Extra To Drizzle Over Meat)
- 1 whole Medium Onion
- 2 cloves Garlic
- 2 Tablespoons (to 3 Tablespoons) Fresh Ginger, Minced
- 1 whole Red (or Other Color) Bell Pepper, Cut Into Chunks
- 10 whole White Mushrooms, Sliced (can Use Any Mushroom You Like)
- 1 jar (small Jar) Baby Corn, Cut Into Pieces
- 3 Tablespoons Sugar
- ½ cups Chicken Broth
- 1 teaspoon Rice Vinegar
- 2 teaspoons (rounded) Arrowroot
- 3 Tablespoons Peanut Oil
- ¼ cups (to 1/2 Cup) Roughly Chopped Cilantro
Preparation Instructions
After cutting meat into chunks, drizzle with a bit of soy sauce and sesame oil. Set aside.
Prepare all vegetables and have them ready.
Mix ½ cup soy sauce with sugar. Stir together and set aside. Mix ¼ cup chicken broth with arrowroot. Stir together and set aside. Measure an additional ¼ cup chicken broth. Set aside.
To begin stir fry, heat skillet or wok over high heat. When it’s hot, drizzle in 2 teaspoons peanut oil. Add meat to skillet and fry quickly, stirring around for 2 to 3 minutes. When brown and just cooked through, remove to a separate bowl. Add additional 1 tablespoon peanut oil to same skillet. Throw in onions and cook for 1 minute. Add red bell pepper and cook for 30 seconds. Add garlic and ginger. Stir. Add mushrooms and stir. Cook for 45 seconds. Add baby corn. Stir.
Pour in ¼ cup chicken broth and soy sauce/sugar mixture. Drizzle in 1 teaspoon rice vinegar and ½ teaspoon sesame oil. Dump in cooked chicken. Stir together. Pour in chicken broth/arrowroot mixture. Stir together, then turn off heat. Sauce should be much thicker. At the very end, seconds before serving, stir in ½ cup (or up to 1 cup) roughly chopped cilantro. Serve over cooked rice.
Variations:
• You can use any following vegetables: broccoli, snow peas, zucchini,
any color of bell pepper, any mushroom, water chestnuts, green onions,
etc.
• Add ½ cup cashew halves to make it even more yummy.
• Eat with chopsticks if you want to feel really cool.
Looks good.........now you got me wanting to buy the cookbook (resist, resist.....lol).
Maybe I can get my daughter to make this for dinner tomorrow.
Posted by: Pam W | May 17, 2010 at 06:54 AM
That looks good. I made stir fry beef Friday night and loved the fact that it took less than 30 minutes to prepare.
Posted by: Sheri D. Maple | May 17, 2010 at 09:20 AM
Yumalicious!
Posted by: Susan Davis - Knitters Delight | May 17, 2010 at 11:32 AM
Ummmm What time is dinner for??? LMAO!
Posted by: Neecha | May 17, 2010 at 03:45 PM
That looks absolutely DELICIOUS...
I can't believe I can sink my teeth into something sooooooo yummy lookin' in just 30 minutes.
Oh yeah...I'm gonna have to try this one! :)
Posted by: Ms. Behaving | May 17, 2010 at 03:49 PM
I ain't mad at you, that looks delicious
Posted by: Tanya | May 17, 2010 at 05:05 PM
Is this the Pioneer Woman's recipe..reminds me of one that I pulled but haven't tried yet..along with many more. I have some flank steak in the freezer i should try this on. hmmm I'm actually making her chicken and rice soup AGAIN tonight.
Posted by: Kisha | May 18, 2010 at 01:47 PM
that looks delish!!
Posted by: lisa (momy4him) | May 18, 2010 at 04:34 PM