Caribbean Chicken Stir Fry
Ready In: 30 mins
Serves: 4-6
Ingredients
- 2 ounces chicken breasts (boneless, skinless)
- 1 tablespoon oyster sauce
- 1 teaspoon olive oil
- 2 carrots (shaved)
- 1 1⁄2 cups celery
- 4 garlic cloves
- 1 (5 ounce) can water chestnuts
- 1 (15 ounce) can baby corn
- 1⁄4 cup cashews
- 1⁄3 cup pineapple-orange juice
- 3 tablespoons black bean garlic sauce
- 1 cup brown rice
- 1 teaspoon chicken soup base
Directions
- Tenderize the cut chicken into bite-size pieces. Marinade in oyster sauce overnight in refrigerator. Meanwhile, cook rice and keep covered. Saute chicken and garlic 3-4 minutes. Add chicken soup base and 1/2 cup water. Simmer carrots and celery until tender. Shave water chestnuts and cashews and add to chicken mixture. Add juice, bean sauce and simmer 3-4 minutes more. Serve over brown rice. Enjoy!
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