Ingredients

The following ingredients have 4 Servings
  • 1 1/4 lbs boneless skinless chicken breasts cut in thin bite size pieces
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon fresh ginger
  • 1 1/2 tablespoon cornstarch
  • 2-3 tablespoon canola oil
  • 1 small onion diced
  • 1 large bell pepper diced (you can use any color although the red is sweeter)
  • 2 large carrots cut in matchstick
  • 2-3 cups broccoli florets
  • 1/2 lb. asparagus cut in one inch segments
  • 1 cup chicken broth
  • 2 tablespoons low sodium soy sauce
  • 1/2 teaspoon sesame oil
  • 1 tablespoon brown sugar
  • 2 teaspoons rice vinegar
  • 2 tablespoons cornstarch
  • Optional: 1 tablespoon fresh ginger
  • Optional: 1 tablespoon sambel oleck

Instruction

  • In a large Ziploc bag, combine chicken, soy sauce, ginger, and cornstarch. Shake to coat. Marinate for 30 minutes, turning frequently.
  • Heat 1 tablespoon of oil over high heat in a wok or large stainless steel skillet. Add chicken and cook, stirring several times, until the chicken is done; 3-4 minutes. Cook in small batches removing the cooked chicken to a plate.
  • Heat 1 tablespoon of oil over high heat in a wok Add onion and bell pepper and cook 2-3 minutes or until crisp-tender; stirring frequently. Remove to plate with chicken.
  • If necessary, add another tablespoon of oil to wok over high heat. Add carrots, broccoli, and asparagus and cook for 3-4 minutes, stirring frequently. Place lid on wok for the last minute of cooking. Remove vegetables to plate.
  • In a small bowl, whisk together chicken broth, soy sauce, sesame oil, brown sugar, rice vinegar, and cornstarch. If desired, add ginger and/or sambel oleck. Pour into a wok over low heat and whisk until thickened; 2-3 minutes. Return chicken and veggies to wok and warm. Serve immediately over rice or udon noodles.