In a bowl, combine all Marinade ingredients and add the Chicken. Marinate for at least 1 hour.
In a separate bowl, whisk together all Sauce ingredients and set aside.
Heat a wok over high heat until smoking hot. Add 2 tablespoons Avocado Oil. Add the marinated Chicken and stir-fry quickly until browned and almost cooked through, about 3-4 minutes. Remove Chicken from wok and set aside.
Add the remaining 2 tablespoons Avocado Oil to the wok. Add the Broccoli, Carrots, Bell Pepper, and Shiitake Mushrooms and stir-fry for 2-3 minutes, until slightly tender-crisp. Use a wok hei technique by tossing the vegetables vigorously to create a smoky flavor.
Add the Garlic, Ginger, and Scallions and cook for 30 seconds more.
Pour the Sauce over the vegetables and bring to a simmer. Cook for 1-2 minutes, until the sauce has thickened slightly.
Return the Chicken to the wok and toss to coat with the sauce. Cook for 30 seconds to heat through.
Serve immediately over Cooked Black Rice, garnished with Toasted Sesame Seeds.
Ingredients
4
1 lb450 gOrganic Chicken Thighs-boneless, skinless, cut into 1-inch pieces
1 tbsp15 mLDark Soy Sauce
1 tbsp15 mLShaoxing Wine
1 tsp5 mLVelvetizing Powder
1/4 cup60 mLHomemade Chicken Stock
2 tbsp30 mLLight Soy Sauce
1 tbsp15 mLMirin
1 tbsp15 mLOyster Sauce
1 tsp5 mLBlack Vinegar
1 tsp5 mLSesame Oil
1/4 tsp1.25 mLWhite Pepper
1 cup145 gOrganic Broccoli Florets
1/2 cup75 gHeirloom Carrots-sliced
1/2 cup75 gRed Bell Pepper-sliced
1/2 cup75 gShiitake Mushrooms-sliced
2 cloves6 gGarlic-minced
1 inch2.5 cmGinger-grated
2 stalks50 gScallions-white parts, sliced
4 tbsp60 mLAvocado Oil
1 tbsp15 mLToasted Sesame Seeds-for garnish
Cooked Black Rice-for servingN/A
Equipment
Wok
Bowls
Whisk
Grater
Instructions
In a bowl, combine all Marinade ingredients and add the Chicken. Marinate for at least 1 hour.
In a separate bowl, whisk together all Sauce ingredients and set aside.
Heat a wok over high heat until smoking hot. Add 2 tablespoons Avocado Oil. Add the marinated Chicken and stir-fry quickly until browned and almost cooked through, about 3-4 minutes. Remove Chicken from wok and set aside.
Add the remaining 2 tablespoons Avocado Oil to the wok. Add the Broccoli, Carrots, Bell Pepper, and Shiitake Mushrooms and stir-fry for 2-3 minutes, until slightly tender-crisp. Use a wok hei technique by tossing the vegetables vigorously to create a smoky flavor.
Add the Garlic, Ginger, and Scallions and cook for 30 seconds more.
Pour the Sauce over the vegetables and bring to a simmer. Cook for 1-2 minutes, until the sauce has thickened slightly.
Return the Chicken to the wok and toss to coat with the sauce. Cook for 30 seconds to heat through.
Serve immediately over Cooked Black Rice, garnished with Toasted Sesame Seeds.
Comments