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Chicken-Vegetable Stir-Fry
INGREDIENTS Serves 6
1 1⁄2 pounds boneless skin- less chicken breasts, cut into 1⁄4-inch-thick strips
3 tablespoons cornstarch
2 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
1⁄2 teaspoon granulated sugar
1⁄4 teaspoon ground black pepper
1⁄4 cup water, plus additional if needed for stir-frying
2 tablespoons canola oil
1 1⁄2 teaspoons finely chopped garlic
1 1⁄2 teaspoons finely chopped peeled ginger
1⁄2 red bell pepper, seeded and julienned
1⁄2 green bell pepper, seeded and julienned
1⁄2 head broccoli, cut into small florets
3 ounces mushrooms, sliced
3 ounces baby bok choy, quar- tered
1 green onion, thinly cut on the bias
UMass Dining Commons
PREPARATION
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In a large bowl, combine the chicken breasts and 2 table- spoons of the cornstarch. Set aside.
In a small bowl, combine the soy sauce, sesame oil, sugar and pepper. Set aside. In another bowl, whisk together the remaining 1 tablespoon cornstarch and the water.
Heat the oil in a large wok or sauté pan over medi- um-high heat until smoking. Add the garlic and ginger and stir-fry until fragrant, about 30 seconds. Raise the heat to high, add the chick- en and stir-fry until lightly browned, 1 to 2 minutes.
Add the peppers, broccoli, mushrooms, bok choy and sauce mixture and stir-fry until vegetables are ten- der-crisp and chicken is cooked through, 4 to 5 min- utes, adding a little water if needed to help steam the vegetables.
Slowly add the cornstarch slurry to adjust the thick- ness of the sauce as desired. Transfer to a platter and garnish with green onion.
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