Recipes Club
Poitrines de poulet désossées ::: Asian Chicken and Vegetable Stir-fry

Source : dairygoodness
ingredient
  • 1 lb (500 g) boneless, skinless chicken breasts
  • 4 tbsp (60 mL) bottled teriyaki sauce, divided
  • 3 tbsp (45 mL) cornstarch, divided
  • 2 large cloves garlic, minced
  • 1 tsp (5 mL) minced fresh gingerroot
  • 1 cup (250 mL) regular strength chicken broth
  • 1/4 tsp (1 mL) hot pepper flakes or to taste
  • 4 tbsp (60 mL) butter, divided
  • 1 cup (250 mL) 1-inch/2.5-cm julienned carrots
  • 1 cup (250 mL) diagonally-cut snow peas
  • 1 cup (250 mL) bean sprouts
  • 1 medium onion, quartered, thinly sliced
  • Toasted sesame seeds, optional
Preparation
  1. Cut chicken into strips. Combine 2 tbsp (30 mL) each of the teriyaki sauce and cornstarch with garlic and ginger in a small bowl. Add chicken and stir to coat. In a second small bowl combine remaining teriyaki sauce and cornstarch. Stir in chicken broth and hot pepper flakes; set aside.
  2. Melt 3 tbsp (45 mL) butter in a large non-stick frypan over medium-high heat until foamy. Gradually add chicken pieces and stir-fry 5 minutes or until chicken is cooked; remove
  3. from pan. Heat remaining 1 tbsp (15 mL) butter in same pan. Add carrots, snow peas, bean sprouts and onion. Stir-fry 5 minutes or until vegetables are crisp-tender.
  4. Stir chicken and reserved teriyaki sauce mixture into pan. Cook and stir over medium-high heat until mixture boils and thickens. Serve sprinkled with sesame seeds, if desired, over cooked noodles or rice.
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