Saturday, September 8, 2012
I called it Peony Chicken because I used all different colors of veggies in the stir fry. I loved it and it passed the reheat for lunch test with flying colors! I also named it after the Peony Gardens at the University of Michigan that I love to visit each May and June. We served over brown rice and it was fantastic. This serves 4-6 people.
1/2 cup Chicken broth
7 tbsp Soy sauce
4 tbsp Dry sherry or cooking sherry
2 tsp Corn starch
1/4 tsp Kosher salt (or more/less to taste)
1/4 tsp Black pepper (or more/less to taste)
2 tbsp Peanut oil (add more if needed)
1 tbsp Minced ginger
4 tsp (or four cloves) Minced garlic
1 Onion (medium), sliced into strips
3 Skinless, boneless chicken breasts, cut into thin strips (1/4")
3 cups Broccoli florets
3 Bell peppers, cut into strips (use different colors if possible)
1 can (8 oz.) Water chestnuts, sliced
8 oz. Mushrooms, stems removed and cut in half.
1. Whisk together broth, soy sauce, sherry and cornstarch until it is well blended. Set aside
2. Season chicken with salt and pepper to taste. Heat oil in a wok or large skillet over high heat. Add ginger, garlic and onion; stir about 30 seconds. Add chicken to skillet and stir-fry until white, about 3-4 minutes.
3. Add broccoli, bell pepper and water chestnuts and stir-fry until vegetables are crisp-tender, about 4 minutes. Add mushrooms stir-fry an additional minute.
4. Add broth/soy sauce mixture and bring to boil, stirring constantly. Cook until sauce thickens, about 1 minute.
Serve over noodles or rice. Enjoy!