Chinese Vegetable Stir Fry with Chicken...The Soulfood Touch
1/2 lb bacon, cut into 1" pieces
1 1/2 lbs boneless skinless chicken breast
1 tablespoon cornstarch
2 dash ground ginger
1 red bell pepper, cut into 1"chunks
1 green bell pepper, cut into 1" chunks
1 bunch green onions, trimmed and cut into 1 1/2" pieces
1 small onion cut in chucks
1 cup small broccoli florets
1/2 cup snow peas, halved
1/2 cup bamboo shoots cut in half
1/2 cup celery
1/4 cup cashews
Heat a large skillet or wok at just under high heat.
Stirring frequently, until they are crisp and browned, about 5 minutes.
Without draining the dripping add raw chicken cook tossing constantly until browned about 4-5 minutes take chicken out and put a side.
Adding broccoli last stir to combine. Tossing constantly cook for about 1 more minute until the colors are bright green and everything is slightly softened.
add cook chicken cut up in bite size
Cook about 1-2 minutes, until the sauce thickens slightly and coats the chicken and vegetables
Add the soy sauce mixture and stir to combine.
Soy Sauce Mixture
2/3 cup soy sauce
1/2 cup chicken broth
1/3 cup rice wine
4 tablespoons brown sugar
1 tablespoon sesame oil
1/4 teaspoon black pepper
2 tablespoons cooking oil
1 tablespoon garlic powder
Dash ground ginger
2 tablespoons cornstarch
1/4 cup water
In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and black pepper.
Dissolve the cornstarch in 1/4 cup water.
Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
Add the soy sauce mixture; bring to a boil.
Reduce heat to medium and cook for 1 minute.
Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
Serve and top with cashews over fried rice if desired.