Spicy Vietnamese Stir-Fry With Chicken |
|
 |
Prep Time: 1440 Minutes Cook Time: 0 Minutes |
Ready In: 1440 Minutes Servings: 5 |
|
A Cardwell's at the Plaza recipe. Ingredients:
1 tablespoon toasted sesame oil |
1 tablespoon fish sauce (nam pla) |
1 tablespoon granulated sugar |
1 tablespoon chili paste with garlic |
3/4 teaspoon ground black pepper |
18 ounces boneless skinless chicken breasts, sliced into 1/4-inch strips |
1 1/2 teaspoons toasted sesame oil |
1 tablespoon minced garlic |
1 1/2 tablespoons grated fresh ginger |
3/4 cup water |
1 1/2 teaspoons granulated sugar |
1/2 cup oyster sauce |
1 tablespoon fish sauce |
1/2 teaspoon chili paste with garlic |
1 1/2 tablespoons vegetable oil |
1 tablespoon toasted sesame oil |
1/2 red bell pepper, julienned |
1/2 yellow bell pepper, julienned |
1/2 green bell pepper, julienned |
1/4 lb green onion, cut into 1-inch pieces |
1/4 lb mushroom, sliced |
1 1/2 teaspoons thinly sliced fresh basil |
1 1/2 teaspoons thinly sliced cilantro |
1/4 lb snow peas, trimmed |
1/4 lb broccoli floret |
1 1/2 tablespoons cornstarch |
3 tablespoons cold water |
jasmine rice |
lime wedge |
fresh cilantro stem |
Directions:
1. To prepare chicken: Combine sesame oil, fish sauce, sugar, chile paste and pepper in a resealable plastic bag. Add chicken; marinate in the refrigerator for 24 hours.
2. To prepare broth: Warm oil over medium heat. Add garlic and ginger; cook, stirring, until fragrant and well mixed, about 2 minutes. Add water, sugar, oyster sauce and fish sauce; bring to a boil, then reduce heat and simmer 5 minutes. Pour through a fine strainer, discarding solids. Stir chile paste into broth; set aside. (You should have about 1 cup broth.).
3. To prepare stir-fry: Combine vegetable oil and sesame oil in a large skillet or wok; heat almost to the smoking point. Quickly add chicken; stir-fry until chicken is about half cooked. Add bell peppers, onions, mushrooms, basil and cilantro; cook until vegetables are almost tender. Add broth and bring to a boil, then add snow peas and broccoli. Cook just until crisp-tender, about 3 minutes. Dissolve cornstarch in cold water; stir into the stir-fry mixture.
4. Return to a boil and cook briefly until thickened.
5. To serve: Spoon stir-fry over rice; garnish with lime and cilantro.
|
|