Description
A playful, unconventional stir-fry where ingredients are added in a ‘wrong’ order but still deliver a deliciously balanced and flavorful dish with tender chicken and crisp vegetables.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 large onion, sliced
- 2 bell peppers (any color), sliced
- 2 carrots, julienned
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup chicken broth
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- Cooked rice, for serving
- Green onions, sliced for garnish
Instructions
1. Prepare the Crust:
- In a bowl, toss chicken pieces with soy sauce and cornstarch. Set aside to marinate for 10 minutes.
- Heat vegetable oil in a large wok or skillet over high heat. Add the sliced onions and bell peppers first (the ‘wrong’ order), stirring for 2-3 minutes until slightly softened.
- Push vegetables to the sides of the wok. Add the marinated chicken to the center and cook for 5-6 minutes, stirring occasionally, until browned and cooked through.
- Add carrots, garlic, and ginger to the wok, stirring everything together for 1-2 minutes until fragrant.
- Pour in chicken broth, hoisin sauce, and rice vinegar. Stir well to combine and let simmer for 3-4 minutes until sauce thickens slightly.
- Remove from heat and drizzle with sesame oil. Serve immediately over cooked rice, garnished with sliced green onions.
Notes
You can customize the seasonings to taste.