Ammu's Broccoli & Carrot Chicken Stirfry

Recipe from Ammu!

Makes 4-5 servings.

Chicken Prep:

Slice boneless chicken thighs until they are strips.  

In a bowl, add two cups of these chicken strips.  Add somewhere between 1/2 tsp to 3/4 tsp salt, 4 tbsp oil, 2 egg whites, 4 tbsp corn starch, and a sprinkle of white pepper.  Mix well and let marinate for half an hour.

Veggie Prep:

Take a pound of baby carrots and slice them down the middle vertically, so they are two long strips.

You also need a pound of broccoli, cut and washed.

Dice two teaspoons of ginger and two teaspoons of garlic (you can use garlic paste instead).

Sauce Prep:

In a bowl, add two tsp fish sauce, 2 tbsp sweet soy sauce, 2 tsp regular soy sauce, 2 tsp oyster sauce, 2 tsp mushroom flavored dark soy sauce, 2 tsp hoisin sauce, 2 tsp sesame oil, and a sprinkle of white pepper.  Stir and check taste.

Cooking:

Stir fry the chicken on medium heat in a nonstick pan until the chicken is cooked.  This should take 7-8 minutes.  Check the temperate is 165 degrees before removing from the pan.

There should be a lot of oil leftover in the pan to stir fry the veggies.  You may even want to remove some of the oil if there is too much.

Add the ginger and garlic and stir for one minute.

Change heat to medium-high.

Then add the carrots & broccoli.  

Stir for a bit and add the chicken.  Stir for a few minutes, until the chicken is brown from the heat.

Add the sauce to the stir fry.

Separately, dissolve 2 tbsp corn starch in a cup of cold water and mix well.

Add that to the stir fry to thicken the sauce.

Stir until done.

The vegetables should still be hard (not soft/mushy) when finished.

Enjoy with rice!