Garlic Lemon Chicken Stir Fry
Foto: Host The Toast — Morgan
Bahan-bahan
- 4 -5 large cloves garlic, minced
- ¼ cup low sodium soy sauce
- 4 tablespoons water
- 1 1/2 tablespoons cornstarch
- 1 teaspoon toasted sesame oil
- ¼ cup honey
- 2 tablespoons vegetable oil, divided
- ¼ tsp white pepper
- ¼ tsp crushed red pepper flakes
- 1 lb boneless skinless chicken breast, cut into small chunks
- 1/2 lemon, juice and zest of
- 1/2 bundle asparagus, bottoms removed
- 1/3 cup mushrooms, sliced
- 1 red bell pepper, sliced into strips
- 1 g reen onion, chopped, to garnish
- Rice or noodles, to serve
Langkah-langkah
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In a large plastic container, combine the garlic, soy sauce, water and cornstarch (already mixed), toasted sesame oil, honey, 1 tablespoon of the vegetable oil, white pepper, and crushed red pepper flakes. Add the chicken and mix to coat.
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Cover and refrigerate for at least 2 hours, or overnight.
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After marinating the chicken, heat the remaining tablespoon of vegetable oil in a large skillet or wok. Add in the asparagus, mushrooms, and red bell pepper. Cook over moderate heat for 4 minutes, stirring often.
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Add the chicken to the skillet using a slotted spoon or tongs. Cook, stirring often, until chicken is cooked through, about 6 minutes. Stir the reserved marinade and then add it in. Cook until the marinade is thick and clings to the vegetables.
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Remove the skillet from the heat and squeeze in juice from 1/2 of a lemon. When ready to serve, top with a sprinkle of lemon zest and chopped green onion.
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