Name: MarcoPollo Chicken Stir Fry
Ingredients: 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

AuthorSenor PelonCategoryChicken, Vegetables

This is a general recipe meant to be played with and tailored to your personal taste. You can use the veggies of your choice, and use beef or pork if you prefer. If you like a more citrusy stir fry, increase the lemon or lime juice. Want it sweeter? Add more Mirin.

Yields1 Serving

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.

Ingredients