Stir- Fried Joy
Crunchy stir fry with a lovely tangy sauce. Your weeknights just got happier!
boneless skinless chicken breast
cut into 3/4″ pieces
all purpose flour
Tbsp fresh ginger
peeled and grated
medium garlic cloves
Tbsp cooking oil
about 6 cups broccoli florets
white button mushrooms
sliced, 12 oz
Pat dry chicken breast with paper towels.
In a medium bowl, toss chicken breast with ¼ cup flour until evenly coated.
Move chicken to a plate (leave remaining flour in the bowl – you’ll use it for the sauce)
To make the sauce
In the bowl with remaining flour, add chicken stock, honey, soy sauce, grated ginger, cloves grated garlic and sesame oil, stir until smooth and set aside.
Heat a wok to medium high heat and add 1 Tbsp olive oil.
Once oil is hot, add chicken pieces and spread out evenly.
Let chicken sit for a minute before stirring, then stir fry 5 minutes or until browned.
Remove chicken with a slotted spoon and set aside.
Add another 1 Tbsp of oil to the pan.
Once oil is hot, add broccoli florets, onions and mushrooms to the pan and stir-fry 4 minutes.
Stir the sauce again then pour over vegetables. Bring to a boil. (keep stirring)
Simmer 2 minutes or until sauce is thicker. Toss in chicken and cook until heated through.
Season to taste with salt and serve.