Sweet and Spicy Chicken Stir Fry
Servings: 4 servings
Ingredients
Sauce Ingredients:
- ¼ cup soy sauce
- ½ cup orange juice
- 2 tbsp sake
- 2 tbsp mirin
- 2 tbsp gochujang/sriracha
- 3 tbsp light brown sugar
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 ½ tbsp hoisin sauce
- 1 ½ tbsp oyster sauce
- 2 tsp sesame seeds
- 1 tsp sesame oil
- ¼ cup chopped cilantro
Stir Fry Ingredients:
- 2 chicken breasts
- 1 tsp light oil
- 1 tsp sesame oil
- 2 tsp soy sauce
- 1 tsp white pepper
- 1 tsp black pepper
- 1 tsp garlic powder
- 2 tsp salt
- 1 cup snow peas
- 2 cups slaw mix or thinly sliced napa cabbage, red cabbage, carrots
- 2 bell peppers sliced
- 1 cup mushrooms sliced
Instructions
- In a small mixing bowl, combine all sauce ingredients and whisk until sugar has mostly dissolved. Set aside.
- Slice vegetables as needed and set aside.
- Slice chicken into thin 1-inch long strips or bite-sized chunks. Add to a large pan or wok with light oil, sesame oil, soy sauce, white pepper, black pepper, garlic powder, and salt.
- Heat a large wok or pan on high. Cook for 5-7 minutes, or until most liquid has boiled off and the chicken is cooked through.
- Add vegetables to hot wok and leave a small hole/open space in the center (so the vegetables and chicken form a doughnut shape around the center of the wok.
- Add sauce into open space and cook, uncovered, for 10 minutes or until the sauce has begun to thicken and the vegetables have become soft and bright.
- Turn off heat but do not remove from burner. Stir everything in the wok/pan together, making sure all ingredients are coated. Let cool for 3-5 minutes to allow sauce to thicken further. Serve over rice or noodles, and garnish with additional sesame seeds or cilantro.