Ingredients
- 1 1/2 lbs boneless skinless chicken breasts cut into chunks
- 1 green pepper julienne
- 1 red pepper julienne
- 2 cups broccoli florets
- 1 large carrot cut in matchsticks
- 2 cloves garlic minced
- 6 green onions chopped in 1/2 pieces
- 1 tablespoon sesame oil
- Canola oil
- Marinade
- 3 tablespoons low sodium soy sauce
- 2 tablespoons white wine
- 2 tablespoons mirin
- 1 tablespoon ginger
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch dissolved in 2 tablespoons cold water
- Sauce
- 1/4 cup rice vinegar
- 2 tablespoons white wine
- 1 1/2 tablespoons hot chili garlic sauce
- 1/4 cup low sodium soy sauce
- 1/4 cup mirin
- 3 tablespoons brown sugar
- 1 tablespoon cornstarch dissolved in 1 tablespoon cold water
Recipe Description
I love stir fry and it really is not all that difficult once you have the trick down! A real hot wok is the key. The oil should be smoking. Everything is cooked quickly! I cook in batches so there is not too much crowding in the wok. I add the sauce last so the veggies don’t get soggy! Everything should be crispy! Hot and quick! Okay gentlemen settle down!
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