Tonights dinner:
4 small chicken thighs-boneless/skinless, cut and cubed
Broccoli, snow peas, 2 mini carrots, ¼ purple onion, a handful of cabbage.
A canola/olive oil blend for stir frying.
Five spice stir fry-spice blend-rubbed into chicken pieces.
¼ c of Chicken Broth
Rice Vinegar
Sauce: Whisk ingredients well and set to side to thicken.
3 Tbs Light Soy Sauce
2 Tbs Chicken Broth
1 ½ Tbs Sweetleaf
1 Tsp Galanga Ginger Powder
½ Tsp Garlic Powder
¼ Tsp Xanthum Gum-for thickener
I like to mix oils when stir frying-I use a Tbs of Szechuan oil, a Tbs of Chili oil and a Tbs of canola/olive oil blend to cook the chicken in first. After about 4-5 minutes remove the chicken and set aside.
Pour in ½ of the Chicken broth to deglaze the pan and add carrots-I like to add fresh ground pepper and cook for 2-3 minutes, add the onion and cook for about 2 minutes. Add cabbage and I like to add some rice vinegar at this point, probably about ½-1 Tbs. Cook for a couple minutes more. Add the rest of the veggies and the remainder of the broth, cover and cook for around 5 minutes. Remove the cover and add the chicken and sauce and toss everything to coat.
I also like to add fresh peppers to add a bit more heat-I like it hot! Adjust veggies and heat levels to your own liking!
Serve over ½ c or less of brown rice!
If you have high blood pressure beware of the sodium levels in this dish. As we don't add
salt to any food, it is fine for us.