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Ingredients
1 cup chicken stock
¼ cup soy sauce
3 Tbsp. brown sugar
2 Tbsp. plus 1 teaspoon cornstarch divided
1 tsp. Sriracha
2 tsp. sesame oil divided
2 boneless skinless chicken breasts thinly sliced
21/2 tsp. kosher salt divided
½ tsp. ground black pepper
3 Tbsp. canola oil
2 Tbsp. minced garlic divided
2 Tbsp. minced ginger divided
8 oz. baby Portobello mushrooms sliced
3 cups small broccoli florets
8 mini sweet bell peppers halved or quartered
1 cup water chestnuts
Sliced scallions for garnish
Instructions
In a small bowl, stir together chicken stock, soy sauce, brown sugar, 4 teaspoons cornstarch, sriracha, and 1 teaspoon sesame oil. Set aside.
Season chicken with 2 teaspoons salt and pepper; toss with remaining 1 tablespoon cornstarch. Heat a large skillet or wok over medium-high heat; add 3 tablespoons canola oil.
Add chicken and half of garlic and ginger; cook until white but not fully cooked through about 4 minutes. Remove from skillet; set aside.
Add remaining garlic and ginger to skillet; cook 1 minute. Add remaining 1 teaspoon sesame oil, mushrooms, peppers, broccoli, water chestnuts, and remaining ½ teaspoon salt. Cook until vegetables begin to soften, about 3 minutes.
Return to chicken to skillet; add the sauce. Cook, stirring occasionally until sauce is thickened, about 4 minutes. Serve over rice; garnish with scallions.
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