Chicken And/Or Tofu Stir-Fry |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I received this recipe from a friend, but haven't had the chance to make it yet. The best stir-fries are made with the freshest vegetables, which makes this a great choice as a market-day meal. Ingredients:
3/4 cup chicken broth |
3 tablespoons light soy sauce |
2 tablespoons brown sugar |
1 tablespoon sesame oil |
1 tablespoon sesame seeds |
1 tablespoon cornstarch |
2 teaspoons gingerroot, peeled and minced |
1 1/2 teaspoons garlic, minced |
1/2 teaspoon red pepper flakes (optional) or 1/2 teaspoon tabasco sauce (optional) |
1 lb boneless chicken, cut in thin strips |
14 ounces firm tofu, cubed (optional) |
1 cup snow peas or 1 cup sugar snap pea, cut into 1-inch pieces |
12 ounces spaghetti |
1/2 cup green onion, chopped |
Directions:
1. In a small bowl, whisk together first nine ingredients and set aside.
2. In large skillet over medium-high heat saute chicken in a small amount of olive oil until meat is cooked through or tofu is lightly browned. Remove from skillet and set aside.
3. Add snow peas or sugar snap peas to skillet. Add soy sauce mixture and bring to a boil, stirring frequently. Reduce heat and simmer until sauce thickens, approximately 3 minutes.
4. Mix in cooked spaghetti and green onions. Top with chicken/tofu and serve immediately.
5. Variation: Add other vegetables according to the length of time needed to cook until crisp-tender. Add first: thinly sliced carrots. Next: sliced, peeled broccoli stems, onions, bell pepper strips, asparagus, chopped Swiss chard stems, cabbage. Next: broccoli florets, along with soy sauce mixture. Next: sliced mushrooms and summer squash. Last: fresh greens like spinach. You can use any combination of the vegetables listed above.
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