Quick, delicious and you can make it your own!
Chicken or Shrimp Stir-Fry
Based on a recipe by Emeril Lagasse, The Food Network
1/4 cup canned low-sodium chicken broth or chicken stock**
2 teaspoons cornstarch
3 tablespoons soy sauce
1 tablespoons hoisin sauce
2 teaspoons packed light brown sugar
1 teaspoon dry sherry, optional
2 tablespoons peanut or vegetable oil
3 tablespoons sliced on the bias green onions, plus more for garnish
2 cloves garlic, minced
2 teaspoons minced gingerroot
1/2 teaspoon red pepper flakes
1 pound boneless, skinless chicken breast halves, cut into thin strips or shrimp*
4 cups of veggies of your choice. (Broccoli florets, julienne red peppers, sugar snap peas and water chestnuts)
Your choice of base, rice noodles, rice, etc.
To make the sauce, in a bowl, whisk together the chicken broth with the cornstarch. Add the soy, hoisin, sugar, and sherry, if using, whisk, and set aside.
Heat a wok over high heat. Add the oil and when hot and nearly smoking, add the green onions, garlic, ginger, and red pepper flakes and cook, stirring, for 10 to 15 seconds. Add the chicken and stir-fry until turning opaque and nearly cooked through, 3 to 4 minutes. Add the vegetables and stir-fry for 1 minute or until they are crisp tender. Add the sauce, stir and toss, cooking until the chicken is all the way cooked through and the sauce is thick, about 2 minutes. Remove the chicken and vegetables from the pan. Add the noodles, toss, and cook to warm through, 30 seconds to 1 minute.
Transfer the stir-fry to a platter and garnish with additional green onions. Serve with your choice of noodles, rice or what you like.
*If using shrimp it cooks much faster than chicken so you may want to add it after you stir in your fresh vegetables.
**To make vegetarian use vegetable stock instead of chicken stock and replace chicken or shrimp with tofu!
Sally’s Notes: Have fun with this recipe and make it your own like I did. If you don’t like shrimp or are bored with chicken try pork or flank steak or even better tofu!! Also mix up the vegetables. I love this dish.
Sally's Recipe Of The Week is sponsored in part by Lincoln Culinary Institute, a division of Lincoln College of Technology in West Palm Beach.
At Lincoln Culinary Institute success is sweet, their culinary arts and international baking and pastry programs offer a great mix of theory, hands on skills, and management courses.
If your dream is to turn your passion for cooking into a rewarding career, Lincoln Culinary Institute is a great place to start. Call 866-645-3232