Zerbato Cafe

Chicken Stir-Fry

Ingredients:

1 tablespoon olive oil
1 tablespoon sesame oil
2 pounds of boneless and skinless chicken breast or thighs, chopped into bite size pieces
1 bunch broccoli, cut into florets
1/2 cup of frozen peas
2 to 3 large carrots, thinly sliced
5-6 baby sweet peppers (red, yellow and orange) cut in small rings
1 cup green onion, chopped

1 table spoon of fresh minced garlic

1 (8-ounce) can of baby corn
1 cup chicken broth
1 tablespoon hoisin sauce
2 tablespoon soy sauce

2 drops of fish sauce

1 teaspoon of turmeric

1 teaspoon of red pepper

1 teaspoon of honey
1 teaspoon powdered ginger
2 tablespoons cornstarch

To make this delicious Stir-fry start by…..

Heating the the oils over medium-high heat in a large Wok. Add the chicken and cook for 4 to 5 minutes or until lightly browned. Add broccoli, carrots, garlic and pepper. Continue cooking an additional 5 minutes, stirring frequently.

To make the sauce; in a small bowl, combine broth, hoisin sauce, soy sauce, honey, fish sauce, turmeric, red pepper ginger, and cornstarch. Add baby corn, peas and sauce to chicken mixture and bring to a boil over medium-high heat. Reduce heat to medium to medium-low, and simmer until sauce thickens. Serve over hot, cooked jasmine rice or rice noodles, top with green onion and a drizzle of Sriracha if desired.

PS. This recipe is also delicious with Shiitake mushrooms, Indian eggplant and water chestnuts.

I hope you enjoy this delicious and simple recipe. As always, I encourage you to get creative in the kitchen and make this recipe your own. Don’t be afraid to experiment with you new ingredients and let me know how it turns out!

Much Love,

Brooke