Patter Fam Sauces

Spicy Chicken Stir Fry
Serves 4
2 boneless, skinless chicken breasts sliced ¼” thick and 1” long
2/3 cup soy sauce
1/4 cup brown sugar
1 T corn starch
1 T minced/grated ginger root
1 T minced garlic
1/2 tsp. red pepper flakes
2 T. sesame oil/or olive oil for flavor
Stir fry vegetables: Bell Pepper, Broccoli, Carrots, Onion, water chestnuts,
(Cashews can be added at the end if wanted)
Mix soy sauce, brown sugar and corn starch in a large bowl and whisk until smooth.  Add garlic, ginger and red pepper flakes and stir.  Coat chicken in the marinade, cover and refrigerate for at least 15-30 minutes
Stir fry the vegetables until tender (about 5 minutes).  Add the chicken and the marinade to the dish.  Cook over medium high heat for 5-7 minutes.
Create a sauce from Orange Marmalade, Green Onion, Chipotle Peppers, Soy Sauce
Serve over the Basmati rice.


Basmati Rice:
1 ½ cup basmati rice
3 cups water
Grated lemon peel
Bring water to a boil, add the rice and grated lemon.  Reduce heat to a simmer and cover.  Rice will be done in 15-20 minutes when the water is absorbed.

 

 
AsianClassRecipes

Written by Joyce Peters — April 16, 2016

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