Winter Chicken Stir Fry
The most versatile recipe you would encounter. It uses a variety of seasonal vegetables, chicken or shrimp or even tofu whichever you prefer. Serve it over brown, white rice or even noodles it does not really matter.
Servings 6 people
Calories 346kcal
Ingredients
- 1/4 cup soy sauce
- 1/4 cup fish sauce
- 1/4 cup sesame oil
- 1/2 cup honey
- 1 cup water
- 2-4 tbsp cooking oil
- 1 1/2 lbs clean shrimp
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 2 cups chopped broccoli
- 2 cup sliced carrots
- 2 cup sliced turnips
- 1/2 cup chopped green onions
- 2 tbsp sesame seeds for garnish
- 1/4 cup chopped cilantro optional
Instructions
- In a bowl, whisk together the soy sauce, Fish sauce, sesame oil, honey, water, and the cornstarch. Once well incorporated set aside for later use. [mv_img id="4646"]
- On a high flame, heat two tablespoons of oil in a wok. Saute the shrimp for a minute. It does not need to be cooked through just to get some color. Remove the shrimp and set aside.
- Add more oil to the wok then add in the garlic and ginger and saute for a minute till fragrant.
- Next add the vegetables one at a time, stirring after each addition. [mv_img id="4647"]
- Once all the vegetables are added, put back the shrimp. Give them a quick stir then let cook on a medium flame for five minutes. You may cover with a lid for softer veggies.
- Once cooked pour the prepared sauce over them. Bring the heat to high and stir to coat. It takes a minute for the sauce to thicken and glisten.
- Turn off the heat, and add the garnishes: Sesame seeds, spring onions and cilantro. [mv_img id="4648"]
- Serve over rice or noodles.
Notes
- Replace shrimp with chicken and orange juice instead of water to turn the recipe into Orange Chicken.
- Use fish sauce if hoisin sauce is not available.
- Substitute honey for brown sugar.
- For a vegetarian option use tofu or pre-cooked chickpeas.
- Any odorless oil will work instead of sesame oil.