Asian Stir Fry

Asian Stir Fry

This can work with anything as long as you cut the pieces small enough. Chicken, steak, shrimp, even just vegetables.

Prepare the sauce first in a small pot over low heat to dissolve the sugar and get the corn starch to thicken.  Heat the olive oil in a skillet or wok over medium heat and allow chicken to sear for at least a full minute. Flip, stir fry, remove and keep warm.  Add in vegetables for a few minutes, add back in chicken, and pour sauce over the mixture, continuing to cook for at least another 5 minutes.  Serve over hot rice.

INGREDIENTS:

• 1 pound fresh broccoli florets
• 1 pound thin sliced chicken breasts
• 1 small onion, sliced thin
• 1 small carrot, thin strips

SAUCE:

• 3/4 cup chicken broth
• 3 tablespoons soy sauce
• 2 tablespoons light brown sugar (packed)
• 1 tablespoon corn starch
• 1 tablespoon sesame oil
• 1 tablespoon fresh ginger
• 1 tablespoon fresh garlic
• 1/2 teaspoon black pepper

RICE:

• 1 cup basmati rice
• 1/4 teaspoon salt
• 1.75 cups spring water
• 1 tablespoon unsalted butter