Pure Cuisine: Chef Edmond's Legacy
A wholesome and flavorful stir-fry, honoring Chef Edmond's commitment to pure ingredients and traditional cooking methods, free from MSG and artificial additives. This dish celebrates fresh vegetables and lean protein with a vibrant ginger-soy sauce, perfect for a healthy and satisfying meal.
Ingredients
- 1 lb boneless skinless chicken breast or thigh
- 2 tbsp soy sauce (low sodium)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 tbsp fresh ginger grated
- 2 cloves garlic minced
- 1 tbsp vegetable oil
- 1 medium broccoli head cut into florets
- 1 medium bell pepper (any color) sliced
- 1 cup snap peas
- 1 medium carrot julienned
- 2 tbsp water
- 1/2 tsp chili flakes (optional)
Instructions
- In a medium bowl, combine chicken pieces with 1 tablespoon soy sauce, rice vinegar, sesame oil, and cornstarch. Toss to coat and set aside for 10 minutes.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add grated ginger and minced garlic, stir-fry for 30 seconds until fragrant.
- Add chicken to the skillet and stir-fry for 3-5 minutes, until cooked through and lightly browned. Remove chicken from the skillet and set aside.
- Add broccoli florets, sliced bell pepper, snap peas, and julienned carrot to the skillet. Stir-fry for 5-7 minutes until vegetables are crisp-tender.
- Return chicken to the skillet. Add the remaining 1 tablespoon of soy sauce and 2 tablespoons of water. Stir well to combine. If desired, add chili flakes for a touch of heat.
- Cook for another 1-2 minutes, allowing the sauce to thicken slightly. Serve immediately with your preferred grain.
Notes
Use organic chicken and fresh, seasonal vegetables for the best flavor. Adjust chili flakes for desired heat. Serve with brown rice, quinoa, or cauliflower rice for a lighter option. Marinating the chicken for an extra 15-30 minutes can enhance tenderness and flavor.