A stir fry so easy, my husband could make it.
And he DID make it. And it turned out pretty swell. For me, a stir fry is all about the sauce and this one has a sweet, salty, slightly spicy taste. All in all, a fast, easy, delicious and healthy meal. By the way, the original recipe calls for mini corncobs, but I subbed peapods instead. Am I the only person who finds mini corncobs to be slightly creepy? This recipe is from one of my favorite cookbooks, Crazy Plates, by the Podleski sisters.
To Stir, With Love
1/2 cup chicken broth
2 tbsp apricot jam
2 tbsp soy sauce
1 tbsp ketchup
1 tbsp grated ginger
1 tbsp cornstarch
1 tsp sesame oil
1 clove garlic, minced
1/4 tsp crushed red pepper flakes
1 tsp olive oil
4 boneless chicken breasts, cut into thin strips
1 cup sliced red bell pepper
1 cup peapods
1 cup sliced water chestnuts
2 cups packed, whole baby spinach leaves
1/2 cup chopped green onions
8 whole basil leaves, coarsely chopped
To make sauce, combine broth, jam, soy sauce, ketchup, ginger, cornstarch, sesame oil, garlic and crushed red pepper flakes in a bowl. Set aside.
Heat oil in a large non-stick wok over high heat. Add chicken. Cook and stir until chicken is no longer pink. Continue to cook until chicken is lightly browned. Add red pepper and cook for 2 more minutes. Add peapods, water chestnuts, spinach leaves, and green onions. Cook for 3 more minutes, until spinach is wilted and peapods are heated through. Add basil leaves and sauce. Cook and stir until sauce is bubbly and has thickened. Serve chicken and vegetables over hot brown rice.