Ingredients
2-3 chicken breasts, fat removed and cut into chunks with scissors
8 cloves garlic, finely chopped and divided in 2 portions
2 inches fresh ginger, peeled, grated & divided in 2 portions
½ cup to ¾ cup low sodium soy sauce½ sweet onion, chopped
1 broccolli crown, florets
1 red bell pepper, chopped
1 cup sugar snap peas, ends & seam string removed
1½ cup baby portabella mushrooms, sliced
substitution: your favorite, 2+ cups of vegetables per chicken breast)
Directions
Marinade:
2-3 chicken breasts, fat removed and cut into chunks with scissors
8 cloves garlic, finely chopped and divided in 2 portions
2 inches fresh ginger, peeled, grated & divided in 2 portions
1/2 cup to 3/4 cup low sodium soy sauce
In a bowl, add and stir ingredients together. Let sit (marinate) in the refrigerator for 30 minutes (while chopping veggies) or overnight.
1/2 sweet onion, chopped
1 broccolli crown, florets
1 red bell pepper, chopped
1 cup sugar snap peas, ends & seam string removed
1 1/2 cup baby portabella mushrooms, sliced
substitution: your favorite, 2+ cups of vegetables per chicken breast)
Chop all vegetables into bite sized pieces (except sugar snap peas).
1 tablespoon sesame seed oil (optional)
substitution: olive oil, favorite oil, non-stick cooking spray (0 calories, no oil)
In a wok or skillet, add sesame seed oil and turn heat to medium high. Add raw chicken and cook (turn & stir occasionally) until lightly browned and center is no longer pink (thoroughly cooked – will only take a few minutes). Remove from skillet (including garlic & ginger from marinade – or will burn) and side aside (keep warm).
1 tablespoon sesame seed oil
substitution: olive oil, favorite oil, non-stick cooking spray (0 calories, no oil)
low sodium soy sauce (avoid adding salt if use soy sauce), to taste (I add 2 tablespoons)
black pepper, to taste (I add 1 teaspoon)
Remaining minced garlic & grated ginger from step 1 (1/2 portion not used in marinade)
In the same pan, add sesame seed oil and keep heat on medium high. Add vegetables, soy sauce & black pepper and cook (stir often) until starting to brown and soften. Add garlic and ginger to pan and cook for a few minutes, until beginning to brown (don’t burn).
Dragon Sauce:
2/3 cup low sodium soy sauce
1 teaspoon corn starch
1 tablespoon honey
Sriracha, hot chili sauce – to taste (I used 1 tablespoon)
substitution: hot sauce, red pepper flakes
While vegetables are cooking (before adding garlic and ginger), add soy and cornstarch together and stir until cornstarch has dissolved.
After ginger and garlic have been added to the cooked vegetables and have been cooking for a few minutes, add chicken, soy cornstarch mixture, honey and Sriracha to pan. Stir all together until the sauce has coated the ingredients evenly. Cook on medium heat until sauce has thickened (less than 2 minutes, avoid burning).
Serve immediately with chop sticks and finish with a fortune cookie.
Source: http://www.keyingredient.com/recipes/10509558/chicken-stir-fry-with-dragon-sauce-recipe-by-jenny-kelley/