from The Pioneer Woman
3 whole Chicken Breasts (or Other Meat), Cut Into Pieces
½ cups Soy Sauce (plus Extra To Drizzle Over Meat)
½ tsp Sesame Oil (plus Extra To Drizzle Over Meat)
1 whole Medium Onion
2 cloves Garlic
2 TBS Fresh Ginger, Minced
1 whole Red (or Other Color) Bell Pepper, Cut Into Chunks
10 whole White Mushrooms, Sliced
1 jar (small Jar) Baby Corn, Cut Into Pieces
3 TBS Sugar
½ cups Chicken Broth
1 tsp Rice Vinegar
2 tsp (rounded) Arrowroot (I just used cornstarch for the thickener)
3 TBS Peanut Oil
¼ cups (to 1/2 Cup) Roughly Chopped Cilantro
1. After cutting meat into chunks, drizzle with a bit of soy sauce and sesame oil. Set aside.
2. Prepare all vegetables and have them ready.
3. Mix ½ cup soy sauce with sugar. Stir together and set aside. Mix ¼ cup chicken broth with arrowroot. Stir together and set aside. Measure an additional ¼ cup chicken broth. Set aside.
4. To begin stir fry, heat skillet or wok over high heat. When it’s hot, drizzle in 2 teaspoons peanut oil. Add meat to skillet and fry quickly, stirring around for 2 to 3 minutes. When brown and just cooked through, remove to a separate bowl. Add additional 1 tablespoon peanut oil to same skillet. Throw in onions and cook for 1 minute. Add red bell pepper and cook for 30 seconds. Add garlic and ginger. Stir. Add mushrooms and stir. Cook for 45 seconds. Add baby corn. Stir.
5. Pour in ¼ cup chicken broth and soy sauce/sugar mixture. Drizzle in 1 teaspoon rice vinegar and ½ teaspoon sesame oil. Dump in cooked chicken. Stir together. Pour in chicken broth/arrowroot mixture. Stir together, then turn off heat. Sauce should be much thicker. At the very end, seconds before serving, stir in ½ cup (or up to 1 cup) roughly chopped cilantro. Serve over cooked rice.
Obviously you can use any vegetables you like. I added carrots and broccoli instead of the baby corn. Halved cashews would also be really yummy in this.
This was a delicious stir-fry and I loved all the veggies in it. It had wonderful flavor and was easy to make.