Chinese-Style Chicken Stir-Fry
Equipment
Ingredients
- 2 boneless skinless chicken breasts, sliced into bite-sized pieces
- 2 tomatoes cut into 1/2-inch pieces
- 1 green bell pepper cut into 1/2-inch pieces
- 2 tablespoons oil vegetable or sesame oil
- Mushrooms optional
For Sauce:
- ¼ cup corn syrup
- 2 tablespoons soy sauce
- ½ cup water
- 1 tablespoon cornstarch
- ¼ teaspoon ground ginger
- Pinch of garlic powder
- 2 tablespoons sherry optional
Instructions
Prepare Sauce:
- In a small bowl, mix together the corn syrup, soy sauce, water, cornstarch, ground ginger, garlic powder, and sherry (if using).
- Set aside.
- Stir-Fry Chicken and Vegetables: Heat the oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces and stir-fry for about 3 minutes, or until they are no longer pink and are lightly browned.
- Stir occasionally to ensure even cooking.
Add Vegetables: S
- tir in the tomatoes, green bell pepper, and mushrooms (if using).
- Continue to stir-fry for another 2-3 minutes, or until the vegetables are slightly softened.
Add Sauce:
- Pour the prepared sauce into the skillet with the chicken and vegetables.
- Mix well to combine.
Bring to Boil:
- Increase the heat to high and bring the mixture to a boil, stirring constantly.
Thicken Sauce:
- Once the sauce comes to a boil, reduce the heat to medium-low and continue to cook, stirring constantly, for about 1 minute or until the sauce has thickened.
Serve:
- Serve the Chinese-style chicken stir-fry hot over cooked rice.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this delicious chicken teriyaki with a semi-dry white wine such as Riesling or a light-bodied red wine like Pinot Noir. These wines will complement the savory-sweet flavors of the dish, balancing its richness and enhancing the overall dining experience.Nutritional Information
Calories: 250 kcal | Carbohydrates: 20 g | Protein: 20 g | Fat: 10 g | Fiber: 2 g | Sugar: 10 g
