SERVINGS: 4 PREPPING TIME: 10 min COOKING TIME: 20 min | INGREDIENTS: 2 chicken breasts 1 cup baby corn 1 bell pepper 1/2 broccoli head 1/2 red onion 1 medium carrot 3-4 baby bok choy 2 green onions 2 tbsp peanut butter 1 tbsp miso paste 2 tbsp rice vinegar 1 tbsp hoisin 1 tbsp honey 1 tsp sesame oil S&P Olive oil black sesame for garnish |
DIRECTIONS
Cut the chicken breast into strips about 1 inch wide. Place in a bowl, salt and pepper lightly and splash with olive oil. Mix well, cover and set aside.
Prep the veggies by slicing carrot and onion, quartering baby bok choy, and roughly chopping broccoli and bell pepper.
In a bowl, combine peanut butter, miso, rice vinegar, hoisin, honey and sesame oil. Add about 1/4 cup of warm water. Mix well until smooth and set aside.
Over high, heat a splash of olive oil in a large pan or a pot. Add chicken and sear until golden brown on each side flipping halfway, about 2-3 min. Remove from the pan and set aside (the chicken will not be fully cooked through just yet).
Keep the heat at high. Add red onion to the pot. Sauté until fragrant, about 2 min. Add peppers, carrots, broccoli, baby corn and bok choy. Continue to stir until the veggies start to sweat, about 3 min. Add about 1/4 cup of water to the pot. Continue to stir fry until water evaporates, about 3-4 min. Add the seared chicken back to the pot and continue to stir until cooked through. Remove from the heat. Add the sauce and mix well.
Serve the stir fry in a bowl. Garnish with some thinly sliced green onions and black sesame. Enjoy!
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