Chicken Stir-Fry

Don't be intimidated by the list of ingredients. The sauce is SO good.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1 1⁄4 cups chicken broth
• 2  tablespoons cornstarch
• 3  tablespoons soy sauce
• 3  tablespoons sake (rice wine)
• 4  teaspoons honey
• 2  teaspoons  chili paste with garlic
• 1  teaspoon  dark sesame oil
• 1  lb chicken, cut into 1-inch pieces
• 2 1⁄2 tablespoons  peanut oil
• 1  cup  sliced green onion
• 2  tablespoons fresh ginger, minced
• 4  garlic cloves, minced
• 1  cup red bell pepper, strips
• 3⁄4 cup  diagonally cut carrot
• 1 1⁄2 cups snow peas, trimmed
• 4  cups  hot cooked rice

Directions

1. Combine the broth, 1 1/2 tbsp cornstarch, 2 tbsp soy sauce, 2 tbsp sake, 2 tsp honey, chile paste, and sesame oil, stirring with a whisk; set aside.
2. Combine 1 1/2 tsp cornstarch, 1 tbsp soy sauce, 1 tbsp sake, and 2 tsp honey in a large bowl, stirring with a whisk. Add chicken pieces and toss to gently coat.
3. Heat 1 1/2 tbsp peanut oil in a wok or pan over medium-high heat. Add chicken mixture and saute until cooked through.
4. Once chicken is cooked remove from pan and wipe clean with a paper towel.
5. Add 1 tbsp peanut oil to pan. Stir in onions, ginger, and garlic and saute 30 seconds. Add bell pepper and carrot; saute 2 minutes. Add snow peas; saute 1 minute. Stir in chicken and broth mixture.
6. Bring to a boil; cook mixture 1 minute or until it thickens, stirring constantly.
7. Serve over rice.