Ingredients
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1 pound boneless skinless chicken breast
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Salt and pepper, to taste
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1 tablespoon sesame oil
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1 teaspoon rice wine vinegar
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1/2 cup soy sauce (or use tamari)
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1 tablespoon honey (optional)
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1 tablespoon oyster sauce
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1 teaspoon cornstarch
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1 clove garlic, minced
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1 teaspoon ginger, grated
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1 tablespoon green onions, chopped
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1 tablespoon scallions, chopped
Directions
Sub-Title: Perfect for any meal!
Quick Description: This stir fry recipe is inspired by traditional Chinese cooking techniques but uses modern twists like fresh herbs and spices, making it perfect for anyone who loves Asian cuisine!
Ingredients:
1 pound boneless skinless chicken breast
Salt and pepper, to taste
1 tablespoon sesame oil
1 teaspoon rice wine vinegar
1/2 cup soy sauce (or use tamari)
1 tablespoon honey (optional)
1 tablespoon oyster sauce
1 teaspoon cornstarch
1 clove garlic, minced
1 teaspoon ginger, grated
1 tablespoon green onions, chopped
1 tablespoon scallions, chopped
Instructions:
1. Preheat your wok or large nonstick skillet over medium heat.
2. Add the chicken breasts to the pan and season lightly with salt and pepper. Cook until browned on all sides. Remove the chicken from the pan.
3. Add the sesame oil, rice wine vinegar, soy sauce, honey if using, and oyster sauce to the pan. Whisk together until combined and set aside.
4. While the marinade is setting up, dice the garlic, ginger, green onions, and scallions into small pieces.
5. Once the marinade has been prepared, return the chicken to the pan along with the reserved marinade. Toss everything together in the pan until thoroughly coated in the marinade.
6. Reduce the heat to low and let the chicken simmer for about 20 minutes, ensuring that the meat becomes tender and falls apart easily when cut into bite-size pieces. If you prefer your chicken cooked more quickly, reduce the cooking time accordingly.
7. Meanwhile, prepare the sauce. Combine the remaining tablespoons of cornstarch, water, and sugar in a separate bowl or measuring cup. Mix well to dissolve the cornstarch completely before adding to the pan.
8. When the chicken is done cooking, remove it from the pan and transfer to a plate. Add the sauce mixture to the pan and whisk continuously over low heat until the sauce thickens slightly, about 5-10 minutes.
9. Return the chicken back to the pan and toss together until evenly coated in the sauce. Serve immediately, garnished with green onion slivers and scallions if desired.
Serving Suggestion: 2 servings per portion
Difficulty Level: Easy
Nutritional Information:
Calories: 420 kcal per serving
Total Fat: 12 g
Cholesterol: 40 mg
Sodium: 290 mg
Total Carbohydrate: 20 g
Dietary Fiber: 2 g
Sugars: 3 g
Protein: 31 g
Note: This recipe can be made vegetarian simply by omitting the chicken and substituting in other protein sources such as tofu or quinoa. Alternatively, you could try a vegan version of the sauce by replacing the soy sauce with tamari and leaving out the oyster sauce entirely.
Steps
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1
Done
|
Preheat your wok or large nonstick skillet over medium heat. |
|
2
Done
|
Add the chicken breasts to the pan and season lightly with salt and pepper. Cook until browned on all sides. Remove the chicken from the pan. |
|
3
Done
|
Add the sesame oil, rice wine vinegar, soy sauce, honey if using, and oyster sauce to the pan. Whisk together until combined and set aside. |
|
4
Done
|
While the marinade is setting up, dice the garlic, ginger, green onions, and scallions into small pieces. |
|
5
Done
|
Once the marinade has been prepared, return the chicken to the pan along with the reserved marinade. Toss everything together in the pan until thoroughly coated in the marinade. |
|
6
Done
|
Reduce the heat to low and let the chicken simmer for about 20 minutes, ensuring that the meat becomes tender and falls apart easily when cut into bite-size pieces. If you prefer your chicken cooked more quickly, reduce the cooking time accordingly. |
|
7
Done
|
Meanwhile, prepare the sauce. Combine the remaining tablespoons of cornstarch, water, and sugar in a separate bowl or measuring cup. Mix well to dissolve the cornstarch completely before adding to the pan. |
|
8
Done
|
When the chicken is done cooking, remove it from the pan and transfer to a plate. Add the sauce mixture to the pan and whisk continuously over low heat until the sauce thickens slightly, about 5-10 minutes. |
|
9
Done
|
Return the chicken back to the pan and toss together until evenly coated in the sauce. Serve immediately, garnished with green onion slivers and scallions if desired. |
