Chicken Stir Fry (Serves 4 – 5)

By Brad Dawson, Tory Hill Café Chef

24 oz. boneless, skinless chicken breast For the Sauce:

2 tablespoon vegetable oil1 tablespoon sesame oil

1 tablespoon garlic, minced2 tablespoon toasted sesame seeds for sauce and garnish

1 tablespoon ginger, mincedPinch red pepper flakes

1 small broccoli crown, cut into small florets ½ cup low sodium chicken stock

1 red pepper, julienne then cut at angle ½ cup low sodium soy sauce

1 medium carrot, julienne¼ cup rice wine vinegar

1 portabella cap, cleaned and julienne1 tablespoon brown sugar

1 celery stalk, cut at angle1 tablespoon corn starch

Small handful snow peas, whole2 tablespoon water

½ cup green onions, for garnish ½ cup cilantro

4 cups prepared brown rice

Prepare chicken by cleaning excess fat if necessary. Cut into strips about ½ inch wide. Set aside in a bowl.

For the sauce:

  1. Heat sesame oil over medium low heat for 1 minute.
  2. Add pepper flakes and half the toasted sesame seeds; then right after, add chicken stock and soy sauce.
  3. Bring up to a simmer then add rice wine vinegar and brown sugar.
  4. Mix corn starch and water together in a bowl. Add to simmering sauce while whisking. Simmer for 3 or so minutes, remove from heat and add cilantro. Set aside.

For the stir fry:

This goes fast so have all vegetables ready to go and lined up.

Also, have a plate ready with a few paper towels for the seared chicken.

  1. Heat 1 tablespoon vegetable oil in your wok or sauté pan over high heat until it just starts to smoke, slide the oil around by turning the wok around. You’re trying to coat the entire surface for the wok, not just the bottom.
  2. Place chicken in the wok or sauté pan carefully and stir until internal temperature of 170 degrees is reached. Remove and reserve.
  3. Place wok or sauté pan back on heat and add 1 tablespoon vegetable oil until it just starts to smoke.
  4. Add garlic and ginger, stir for just a few seconds.
  5. Quickly add vegetables, stir 2-3 minutes.
  6. Add sauce and chicken, stir, cover and turn off heat.
  7. Plate up your hot prepared rice and spoon your stir fry over.
  8. Garnish green onions and remaining toasted sesame seeds.