Chicken Stir Fry
- Prep Time: 30 minutes
- Cooking Time: 30 minutes
- Serves 4
- 1 tablespoon cornstarch
- 1½ cup chicken broth
- 1 pound boneless chicken cutlet, cut into ½ inch wide strips
- 1 clove garlic, minced
- 2 tablespoons low sodium soy sauce
- 1 teaspoon Chinese Five Spice powder
- One lemon, juiced
- 4 tablespoons sesame seed oil
- 2 carrots, peeled and julienned
- 1 small daikon radish, julienned
- 1 small Bok Choy, cut into thin strips
- 1 cup shitake mushrooms, thinly sliced
- 2 tablespoons ginger, grated
- 1 cup Backyard Farms Cocktail Tomatoes, diced
In a small bowl, whisk together the cornstarch and chicken broth and set aside.
In a bowl combine the chicken, garlic, soy sauce, Chinese Five Spice and lemon juice. Toss well to combine and allow to marinate for 15 minutes.
In a wok or large sauté pan, heat 2 tablespoons of the sesame oil over medium heat Add carrots and daikon and cook quickly for 2 to 3 minutes; add the radish and Bok Choy and cook until they begin to soften. Add the mushrooms and cook stirring constantly until they begin to soften. Add the tomatoes and cook 1 minute. Transfer mixture to a bowl. Set aside.
Add the remaining oil to the pan over medium high heat. Drain the chicken from the marinate and add it to the pan with the ginger. Cook, stirring often, until the chicken browns. Stir the chicken marinade liquid into the cornstarch mixture and add to the pan; over high heat, mix the ingredients until the sauce begins to thickens. Add the veggies back to the pan and reheat.
Serve over rice or noodles.
Recipe courtesy of Mary Ann Esposito of Ciao Italia