From inthekitchenwithkath.com
(Adapted from a Garlic Tree Restaurant recipe from the owner of the restaurant, Hong Ja Han, and featured in the Pike Place Market Cookbook)
You really can use whatever vegetables you like for this recipe. I used broccoli, Napa cabbage, onions, mushrooms, and a red bell pepper. You could also try bean sprouts, green onions, carrots, or zucchini.
Serves 4
1/3 cup water
1/3 cup soy sauce
1½ teaspoons honey
1 heaping tablespoon minced garlic
1 teaspoon minced ginger
¼ teaspoon freshly ground black pepper
½ cup sliced green onions
1 pound boneless, skinless chicken breasts
1 tablespoon oil
6 8 cups of an assortment of vegetables
½ teaspoon cornstarch
2 teaspoons water
Several drops of toasted sesame oil
2 – 3 cups cooked rice for serving
1. Combine the soy sauce, honey, garlic, ginger, black pepper, and green onions in a small bowl.
2. Remove the chicken tenders from the breasts. Slice the breasts in half horizontally. (The recipe suggests slicing almost all the way through so when it’s opened up you have a large piece of chicken. After doing it that way, though, I see no reason why you can’t just cut it all the way through into two thinner pieces.)
3. Put the chicken breast pieces and tenders in a shallow dish or plastic bag. Put about half of the marinade sauce on the chicken. Reserve the rest of the marinade (about 1/3 cup will be left) for the stir fry. Cover the chicken and refrigerate for at least 1 hour. Turn the chicken occasionally while it’s marinating.
4. Put a plate for the chicken in the oven and turn it on to Warm.
5. Cut all of the vegetables into bite-size pieces. Put the broccoli in one small bowl, and all of the other vegetables in a large bowl.
6. Heat a large skillet over medium-high heat. Add the oil. When the oil is hot, add the chicken pieces and cook until done, about 6 minutes total. (Alternatively, you can grill the chicken.)
7. Slice the chicken into bite-sized pieces and put it on the plate from the oven; cover with foil and put it in the oven to stay warm.
8. Blend the cornstarch into the 2 teaspoons of water so it’s ready to go.
9. Add the broccoli to the pan. Cook, stirring, for about 2 minutes.
10. Add the rest of the vegetables and the reserved marinade to the pan and cook, stirring, for a couple of minutes.
11. Add the cornstarch and water. Continue to cook and stir for about 1 more minute, or until the sauce thickens a bit
12. Stir in a few drops of the toasted sesame oil.
13. Serve the vegetables with steamed rice and top with the cooked chicken.