chemiztryMakes 2 Servings
INGREDIENTS
8oz Chicken Breast cut in cubes
2 cups of brocolli
1/2 small onions – cut in 1/2″ pieces
1 celery stalk – thinly sliced
1/2 Red Bell Pepper – cut in 1/2″ pieces
1/2 Yellow Bell Pepper – cut in 1/2″ pieces (or substitute for green bell pepper)
1 large or 2 small Jalapeno Peppers sliced
2 small serano peppers (adds flavor, not hot) optional
1/4 cup Ginger flavored Soy Sauce
2 TBSP Saigon Sizzle Stir-Fry Sauce
1 TBSP Oyster Sauce
1 TBSP Korean Gochujang Cooking Sauce
1 TBSP Garlic Powder
1 TBSP Black Pepper
1 TBSP Jalapeno Juice from pickled
1 tsp minced garlic
1 TBSP Corn Starch
DIRECTIONS
Put the chicken breast in a bowl and marinate
1/4 cup ginger flavored soy sauce
1 TBSP garlic powder, black pepper, and minced garlic mix thoroughly then add the corn starch and lighly toss to coat evenly
Let sit for 5 minutes while you prepare a skillet or wok on high heat with 2 tablespoons of oil
MAKE THE FINAL SAUCE – in a bowl, add the saigon sizzle, oystersauce, gochujang sauce and jalapeno juice. Mix thoroughly and set aside until the vegetables are done.
When hot, add the chicken and cook 3 minutes per side then remove from the skillet, clean the skillet or use a new one
Heat up with another 2 tablespoons of oil and then throw in all the vegetables and stir fry them for about 10 minutes
The longer you stir fry them the softer the veggies will be, I like mine crunchy so I go for about 8 minutes.
When the veggies are done, add the final sauce and the chicken, stir to evenly coat and let simmer for a couple minutes while stirring…
Serve over a bed of rice, but I like mine on the side.
ENJOY!
YUMMY!