Chicken Stir-fry. (Amar D. Gupta | Siliconeer)
With a lot of veggies and meat, stir-fries are healthy and one of the most popular dishes on Chinese restaurant menus. Chef Sanjay Patel shows how to make a desi version of this dish at home.
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 tsp fresh minced garlic
- ¼ tsp sambal chili paste
- 2 lbs boneless, skinless chicken breast, cut into 1/2-inch julienne strips
- 1 bunch broccoli, cut into florets
- 8-10 shiitake mushrooms
- 2 to 3 carrots, thinly sliced
- 1 red bell pepper, julienne slices
- 1 cup onion, julienne slices
- 1 (8-ounce) can sliced water chestnuts, drained
- 1 cup chicken broth
- 1¼ cup hoisin sauce
- 1 tbsp soy sauce
- 1 tsp powdered ginger
- 2 tbsp cornstarch
In a large skillet, heat both oils over medium-high heat. Add chicken and cook for 4 to 5 minutes or until lightly browned. Then add chili paste and garlic and cook for a further 30 seconds. Add broccoli, mushrooms, carrots, pepper, and onion and cook an additional 5 minutes, stirring frequently.
Stir in the water chestnuts. In a small bowl, combine broth, hoisin sauce, soy sauce, ginger, and cornstarch. Add to chicken & vegetable mixture and bring to a boil over medium-high heat.
Reduce heat to medium to medium-low, and simmer for 4 to 5 minutes, or until sauce thickens.
Serve over hot, cooked rice noodles or steamed jasmine rice.