Inspired by a recipe found on Oh, That's Good!
Ingredients:
- 2 tbsp vegetable oil
- 3 boneless skinless chicken thighs - cut bite size
- 1 cup broccoli florets cut small
- 1/2 cup carrot julienned
- 1 cup mushrooms sliced
- 1 cup mung bean sprouts
- 1/2 cup snow peas or sugar snap peas sliced
- 1/2 cup red bell pepper cut into spears
- 1/4 cup low-sodium soy sauce
- 2 tbsp garlic - minced
- 1 tsp ginger - minced
- 2 tbsp sesame seeds - toasted
- 2 tbsp peanuts or cashews - chopped
- 2 scallions - sliced diagonally to 1" lengths
For the thickener:
- 1 tbsp Wondra flour
- 1 tbsp water
- 1 tbsp soy sauce
Preparation:
Cut up all vegetables all your vegetables and chicken.
Heat a wok or frying pan over medium-high heat. Add a
tablespoon of oil.
Carrots take longer to cook so they need to be partially
cooked before going in with the rest of the vegetables. Add the julienned
carrots to the wok and stir fry until just getting tender. Remove from wok.
Add the chicken pieces to the hot wok in a single layer. Make sure they are browned on all side as you stir and
cook the chicken through. Remove from wok and set aside.
Add a tablespoon of oil to the wok and put in all vegetables
except the bean sprouts. Begin flipping and stir frying the vegetables.
When vegetables are tender but slightly crisp, add the garlic & ginger. Stir to mix well with the vegetables. Add the chicken back in and stir fry until everything is heated through.
Pour the 1/4 cup soy sauce in and mix to coat the chicken and vegetables. Add the bean sprouts to the wok and cook them to desired tenderness.
Mix 1 tbsp Wondra, 1 tbsp water, and 1 tbsp soy sauce. Stir until dissolved. Pour in the slurry and stir fry to thicken the sauce and coat the chicken & vegetables. Heat everything through.
Serve with a small amount of Jasmine rice or go for the better diabetic friendly pearl barley.
Blessed be... and happy cooking!