By s_pelon Chicken, Vegetables Sauté, Stir Frying
April 4, 2020
8 oz Chicken Breast, sliced thin
4 oz MarcoPollo Marinade
3-4 oz broccoli crowns
3 oz matchstick carrots
2 oz snow peas
2 oz water chestnuts
3 Tbsp Lemon or Lime Juice
2 Tbsp Mirin Sweet Cooking Rice Wine
1-2 Tsp Sesame Oil
Marinade the thinly sliced chicken in MarcoPollo marinade in the fridge 30-60 minutes
Prep the veggies and set aside.
In a wok pan, heat the Sesame Oil over medium-high heat and swirl to coat pan.
When up to temperature, add in chicken, reserving most of the marinade for later.
Sear the chicken on all sides, 1-3 minutes, stirring frequently.
Reduce heat a notch on the dial.
Add reserved MarcoPollo marinade, Lemon Juice, and Mirin. Stirring to bring back up to temp.
Add Water Chestnuts and Carrots, stirring 1-2 minutes. (You will start to see an increase in liquid from the veggies,
Add Snow Peas, and stir 1-2 minutes.
Add Broccoli, stirring 1-2 minutes.
Reduce heat t low and cover 1-2 minutes to finish to the veggies but keep them crisp and keep the juices from evaporating completely.
Serve over rice (we like Jasmine.) , ramen, or mein noodles.