Recipe by evelyn/athens
Like most Chinese-inspired recipes, all the time is in the prep, but this stir-fry is especially easy as it takes full advantage of Broccoli Slaw, one of the ingredients for RSC #12. If you're like me, you like the florets, too, so I've added those as well. This is spicy, but not too, too hot, so you can always kick it up a notch and go to a 1/2 tsp of cayenne. Bon Appetit.
Top Review by threeovens
Very good and very easy to make. I liked that the stir fry sauce ingredients complemented each other so well. I doubled the cayenne and cooked the veggies about half the recommended time because I like them crunchy.
- 1 1⁄4 cups chicken stock
- 7 tablespoons soya sauce
- 3 tablespoons rice wine vinegar
- 2 tablespoons peanut butter
- 2 tablespoons cornstarch
- 1 tablespoon honey
- 1 tablespoon sesame seed oil
- 2 teaspoons ground ginger
- 1⁄3 teaspoon ground cayenne pepper (add more if you like Hot Stuff! hotter)
- 1 lb boneless skinless chicken breast, cut into thin strips
- 3 tablespoons cooking oil
- 2 cups onions, roughly chopped
- 1 1⁄2 cups baby carrots, cut into matchstick julienne
- 2 garlic cloves, finely minced
- 3 cups broccoli slaw mix
- 2 cups broccoli florets
- 1 (8 ounce) can pineapple chunks, well-drained
- steamed rice
Directions See How It's Made
- To make sauce: Blend all sauce ingredients together in a mini processor (this incorporates the peanut butter better into the sauce).
- Heat 1 tablespoon oil in skillet or wok until just smoking. Add chicken strips and stir-fry, moving chicken strips often, until cooked, about 4-5 minutes. Remove chicken from pan and set aside.
- In same skillet, add remaining 2 tablespoons oil and, when hot, add onion and carrot juilienne and stir-fry for 2-3 minutes. Add garlic, broccoli slaw mix and broccoli florets and continue to stir-fry a further 2-3 minutes. Finally, add drained pineapple chunks, cooked chicken strips and sauce to skillet and stir-fry a further 2 minutes, or until sauce has thickened and has coated the mixture. Total stir-fry time for vegetables should be 10-12 minutes, depending on how crisp-tender you like your veg. (I like to cover my pan the last couple of minutes and allow the veg to steam a bit as we like our veg on the softer side).
- Serve with steamed rice.
- Note: The chicken will be easier to cut into thin strips if you use partially frozen chicken breasts. Allow to thaw completely before proceeding before proceeding with recipe.