Lisa Hill
adapted from Blog Chef
Ingredients:
1lb boneless skinless chicken breasts
cornstarch (for dusting, optional)
sesame oil
Sauce:
1 garlic clove (minced)
¼ teaspoon ginger (I used ground ginger)
1/2 teaspoon crushed red pepper flakes (I use about 1/4 tsp.)
¼ cup apple juice (or a little more)
1/3 cup light brown sugar
2 tablespoon ketchup
1 tablespoon cider vinegar
½ cup water
1/3 cup soy sauce
Sauce:
1 garlic clove (minced)
¼ teaspoon ginger (I used ground ginger)
1/2 teaspoon crushed red pepper flakes (I use about 1/4 tsp.)
¼ cup apple juice (or a little more)
1/3 cup light brown sugar
2 tablespoon ketchup
1 tablespoon cider vinegar
½ cup water
1/3 cup soy sauce
1 boullon cube
1 heaping teaspoon cornstarch
Vegetables of choice: I use zucchini, carrots, onion, peppers, celery, or anything you like. Chop all of them small.
Combine all sauce ingredients. Cut chicken breasts into bite-sized pieces, and if you choose lightly dust with cornstarch. Heat sesame oil in your wok and brown chicken. Add sauce ingredients and all the vegetables. Bring to boil, then turn down to simmer. Simmer for about 10 minutes. Sauce will thicken and vegetables will soften. Serve over rice.
Combine all sauce ingredients. Cut chicken breasts into bite-sized pieces, and if you choose lightly dust with cornstarch. Heat sesame oil in your wok and brown chicken. Add sauce ingredients and all the vegetables. Bring to boil, then turn down to simmer. Simmer for about 10 minutes. Sauce will thicken and vegetables will soften. Serve over rice.
