Chicken Stir Fry

Chicken Stir Fry

  • 1/4 cup chicken broth
  • 1/4 cup soy sauce
  • 2 tsp rice wine vinegar
  • 2 tsp toasted sesame oil
  • 1 tsp hot red pepper flakes or Sriracha
  • 1 tsp mirin
  • 2 tbsp vegetable oil
  • 1 boneless skinless chicken breast, cut into thin strips
  • 1 egg
  • assorted vegetables (I used green peppers, carrots, bean sprouts and snow peas)
  • 1 clove of garlic, minced
  • 1 tbsp ginger root, grated or finely chopped

Heat a wok over medium heat. Add 1 tbsp of vegetable oil and chicken, stirring constantly until cooked thoroughly. Remove chicken from wok and set aside. Add 1/2 tbsp oil and egg, stirring constantly until scrambled. Remove egg from wok and set aside with chicken. Add remaining 1/2 tbsp of oil, garlic, ginger and vegetables. Stir constantly until cooked throughout. Add chicken and egg back to wok. In a measuring cup, combine chicken broth, soy sauce, rice wine vinegar, sesame oil, sriracha and mirin, stirring to combine. Add sauce to wok and stir all ingredients together. Allow for sauce to come to a simmer. Serve over brown rice.


About Jessica9232

I love design, art, typography and photography, I'm also passionate about cooking and trying out new recipes.

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