Chicken Stir-Fry with Soy Sauceupdated 1/17/23
Source: adapted from Kikkoman recipe card
This is Geoff's favorite stir-fry - he does not care for ginger or a sweet sauce. He does like red pepper flakes added to give it a kick though.
6 T Kikkoman Soy Sauce
4 T rice wine vinegar (can sub dry sherry or white wine)
1 T cornstarch
2 cloves garlic, minced, or to taste
1/4 cup water or chicken broth
2 T extra light olive oil
1 lb boneless chicken breasts or thighs, sliced
1/2 pound broccoli, cut into bite-size pieces
1 small onion, thinly sliced
1 carrot, peeled and thinly sliced
opt: thinly sliced red pepper strips, snow peas, red pepper flakes
Combine soy sauce, sherry, cornstarch, garlic and water/broth; set aside.
In wok or large skillet, stir-fry chicken in hot oil 2 minutes (can use Velveting Technique). Remove and keep warm.
Add vegetables to skillet, adding more oil if necessary, stir-fry 4 minutes.
Add soy sauce mixture; cook and stir until slightly thickened, add reserved chicken.
Serve with rice.
Makes 4 servings