Chicken Stir-Fry
Chef Jared Gierisch
RECIPE NOTES
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Makes 4 portions
stir-fry INGREDIENTS
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1½ lbs boneless chicken thighs
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½ tbsp soy sauce
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¼ tbsp oil
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1 cup jasmine rice
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2 cups water
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½ cup onion, sliced
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½ cup bell pepper, sliced
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½ cup carrot, sliced
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¼ cup celery, sliced
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½ cup mushroom, sliced
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1 tbsp oil
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1 ea. stir fry sauce (recipe below)
Stir-Fry Sauce INGREDIENTS
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1 tbsp corn starch
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2 tbsp water
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¼ cup chicken broth
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3 tbsp soy sauce
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¼ cup honey
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½ tsp red pepper flakes
stir-fry DIRECTIONS
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Pre-heat oven to 350°F.
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Mix the soy sauce and first ¼ tbsp of oil together and toss with the chicken.
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Cook the chicken in the oven for 10 minutes or until it reaches an internal temperature 165°F, then remove from oven and allow to cool.
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Put the water in a pot and onto the stove.
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Make the stir-fry sauce as listed below and keep warm.
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Prep the vegetables as they are listed in the ingredient list.
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When the water is boiling, add the rice to the pot and stir. Lower heat to low and allow to cook for 15 minutes.
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Heat a pan on the stove and add 1tbsp oil in the pan.
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Add all vegetables into the pan and cook for 5 minutes or until just cooked.
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Slice the chicken into ¼ inch strips and add to the cooked vegetables.
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Add the sauce to the chicken and vegetables and stir.
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Check the rice. Once cooked, remove from heat.
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Make sure the stir-fry is at 145°F and serve over the rice.
Stir-Fry Sauce DIRECTIONS
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Mix the corn starch and water together and set aside.
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Add the rest of the ingredients to a pot and heat to a simmer.
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Add the corn starch mixture and allow to cook for 5 minutes or until it thickens.
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Keep warmed above 145°F and use as described in recipe.