Recipes
Chicken with Snow Peas, Carrots, and Bean Sprouts
2 teaspoons lite soy sauce 1 teaspoon cornstarch
1 teaspoon dry sherry 2 tablespoons vegetable oil, or as needed
½ teaspoon sugar ½ cup carrots, julienne cut
1 20-ounce package boneless, skinless 4 ounces bean sprouts
chicken breasts, cut into ¼-inch 7 ounces snow peas
thick strips 2 tablespoons water
¼ cup chicken low sodium broth or 1 tablespoon minced garlic
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Combine soy sauce, sherry, and sugar, in a medium bowl. Add chicken and stir. Refrigerate, covered, for 30 minutes. Remove chicken
and pat dry. Combine chicken broth and cornstarch in a small bowl. Reserve.
Preheat wok at 375°F for 5 minutes. Add 2 teaspoons of oil and heat until just smoking. Add half of chicken evenly to the center of the
wok. Cook, without stirring, for 1 minute, then stir and cook until browned. Transfer chicken to clean bowl. Heat 2 teaspoons oil and
repeat with remaining chicken.
Add remaining 2 teaspoons oil and heat. Add carrots, bean sprouts, and peas. Cook, stirring frequently, until vegetables begin to just
soen, 2 to 4 minutes. Add water and continue to cook until vegetables are crisp tender, 1 to 2 minutes more. Push vegetables to sides
of wok; add garlic to center of wok and cook for 15 to 30 seconds. Return vegetables to center of wok and combine with garlic. Return
chicken and any juices to wok; stir to combine. Pour reserved broth into wok, stirring well before adding. Cook, stirring constantly,
until chicken is cooked through and sauce is thickened, about 1 minute. Serve over rice.
4 servings
Teriyaki Chicken
⅓ cup teriyaki sauce* 4 boneless, skinless chicken breasts
⅓ cup dry sherry 1 tablespoon vegetable oil
2 teaspoons grated grapefruit peel 2 green onions, sliced, for garnish
1 clove garlic, minced
Combine teriyaki sauce, sherry, grapefruit peel, and garlic in a small bowl. Reserve. Place chicken breasts on a cutting board and pound
lightly with a meat mallet to even thickness. Preheat wok at 375°F for 5 minutes. Add 1 tablespoon of oil and heat until just smoking.
Add 2 chicken breasts; brown well on both sides, about 4 minutes. Remove chicken to clean plate. Add remaining chicken breasts.
Brown well on both sides. Return all chicken to the wok. Pour reserved sauce over chicken. Reduce heat until pilot light goes out. Cook,
covered, turning chicken once, until cooked through, about 5 minutes. Remove chicken from wok and cut into ½-inch slices. Serve
chicken slices topped with teriyaki sauce. Garnish with onions, if desired.
4 servings
*is ingredient can be found in the ethnic foods section of the supermarket.
Spicy Beef and Vegetable Stir-Fry
1 cup beef broth 10 ounces snow peas
3 tablespoons lite soy sauce 8 ounces fresh mushrooms, cut into ¼–inch
3 tablespoons vegetable oil slices
2 teaspoons sambal oelek* 1 medium red pepper, cut into ¼–inch slices
1 pound ank or sirloin steak, cut across 2 tablespoons water
the grain into ⅛-inch strips 2 cloves garlic, minced
1 tablespoon cornstarch 2 teaspoons minced fresh ginger
Combine broth, soy sauce, 2 teaspoons vegetable oil, and sambal oelek in medium bowl. Add beef and stir. Refrigerate, covered, for 30
minutes to 1 hour. Remove beef and pat dry. Stir cornstarch into marinade and reserve.
Preheat wok at 375°F for 5 minutes. Add 2 teaspoons oil and heat until just smoking. Add half of beef evenly to the center of the wok.
Cook, without stirring, for 1 minute, then stir and cook until browned. Transfer beef to clean bowl. Heat 2 teaspoons oil and repeat
with remaining beef.
Add remaining 1 tablespoon oil and heat. Add snow peas, mushrooms, and red pepper; cook, stirring frequently, until vegetables begin
to just soen, 2 to 3 minutes. Add water and continue to cook until vegetables are crisp tender, 1 to 2 minutes more. Push vegetables
to sides of wok; add garlic and ginger to center of wok and cook for 15 to 30 seconds. Return vegetables to center of wok and combine
with garlic and ginger. Return beef and any juices to wok; stir to combine. Pour reserved marinade into wok, stirring well before
adding. Cook, stirring constantly, until thickened, about 30 seconds. Serve over rice.
Substitution Tip: Chili paste can be used as a substitute for the sambal oelek.
4 servings
*Sambal oelek is a chili based condiment found in the ethnic foods section of the supermarket and at Asian markets.
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