Why call for takeout? It’s easier than you might think to whip up a homemade chili-garlic chicken stir fry at home. This Korean stir-fry includes instructions for easy pickled veggies and a delicious stir-fry seasoning sauce.
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon Asian chili-garlic sauce
1 tablespoon finely chopped fresh ginger
3 cloves garlic, minced
3 tablespoons honey or packed brown sugar
2 teaspoons cornstarch
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
8 ounces green beans, trimmed
1 tablespoon toasted sesame oil
1 tablespoon canola oil
¾ cup coarsely chopped red sweet pepper
½ cup coarsely chopped onion
1 recipe Quick-Pickled Vegetables
2 teaspoons white and/or black sesame seeds, toasted
In a medium bowl combine the first five ingredients (through garlic). For sauce, transfer half of the mixture to a small bowl and stir in honey and cornstarch. Add chicken to remaining mixture; toss to coat.
In a nonstick wok or large skillet cook green beans in just enough boiling water to cover 4 minutes or until crisp-tender; drain in a colander. Carefully wipe wok dry.
Add both oils to wok; heat over medium-high heat. Add sweet pepper and onion; cook and stir 4 to 5 minutes or until crisp-tender. Remove vegetables. Add chicken, half at a time, to wok; cook and stir 4 to 5 minutes or until no longer pink. Return cooked beans, sweet pepper mixture, and remaining chicken to wok. Stir sauce; add to wok. Cook and stir until thickened and bubbly.
Serve with Quick-Pickled Vegetables and sprinkle with sesame seeds.
Source: Better Homes and Gardens
Photo: Karla Conrad