Thursday, February 17th 2011, 9:47 am
Ingredients for pouring sauce:
• 1/4 cup sugar
• 1/2 cup warm water
• 2 tablespoons low sodium soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons ketchup
• 1 tablespoon lemon juice
• 1/8 teaspoon sesame oil
• 1 teaspoon hot water
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
Ingredients for stir-fry sauce:
• 2 tablespoons low sodium soy sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon rice wine vinegar
Ingredients for chicken stir-fry:
• 2 tablespoons extra virgin olive oil
• 2 tablespoons sesame oil
• 2 boneless skinless chicken breasts, cubed to 1/2″
• 1 – 8oz can sliced water chestnuts, minced to the size of corn kernels
• 1/2 cup mushrooms, minced to the size of corn kernels
• 1/2 onion, chopped fine
• 3 cloves garlic, minced fine
• 6 large leaves of iceberg lettuce or Napa cabbage
To make the pouring sauce:
1. In a large bowl, dissolve sugar in 1/2 cup warm water, add soy sauce, rice wine vinegar, ketchup, lemon juice, and sesame oil. Mix well and chill until you're ready to eat.
2. Just before serving, combine 1 teaspoons hot water with Dijon mustard and garlic and mix in small bowl. Add to the pouring sauce, 1/2 a teaspoon at time to taste.
To make the stir-fry sauce:
1. Mix soy sauce, brown sugar, and rice vinegar in a small bowl.
To make the chicken stir-fry:
1. Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and sauté until mostly cooked through, about 5 minutes.
2. Turn the heat under the wok down to medium-high. Add another tablespoon of olive oil to the pan, wait one minute, and then add garlic, onions, water chestnuts, mushrooms, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked through, about 4 minutes, and remove to a serving dish.
3. Serve stir-fry with iceberg lettuce or cabbage leaf wraps and top with pouring sauce.
February 17th, 2011
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