Ingredients
Marinade
- 2 teaspoons cornstarch
- 1 teaspoon granulated sugar
- 2 teaspoons soy sauce
- 1 teaspoon toasted sesame oil
Chicken and Vegetables
- 1-2 boneless chicken cut into strips
- 1 tablespoon oil
- 1/2 cup chopped onion
- 1/2 cup water divided
- 2 cloves garlic minced
- 6 ounces green beans trimmed and halved
- 1/2 red bell pepper diced
- Salt to taste
- In a small bowl, stir together cornstarch, sugar, soy sauce, and toasted sesame oil. Place cubed chicken in a disposable plastic bag and pour mixture over the top. Toss to coat. Allow to marinate for at least 15 minutes, up to 12 hours.
- In a medium wok or saute pan (with a lid), heat oil over medium high heat. Once hot, add chicken and cook until cooked through. Transfer chicken to a plate and tent with foil to keep warm.
- Return pan to heat. Deglaze with a couple tablespoons of the water and add onion and garlic. Cook for three minutes, until onion just begins to turn translucent around the edges.
- Add green beans and bell pepper and cook for another three minutes. Add 2 tablespoons of the water, cover, and continue to cook until vegetables reach your desired level of doneness, adding more water as necessary, about 3 to 8 minutes*.
- Stir in chicken and cook just until chicken is hot. Salt to taste.
No comments:
Post a Comment