4/1 Cooking at Home with Tony

Chicken Stir Fry

Jasmine Rice

 1 small onion, diced

1 t. garlic, chopped

1 t. ginger, chopped

1C Jasmine Rice

2C Chicken broth, or water and 1T chicken base

2 T. Oil

Sweat off onions, ginger, garlic until translucent in oil. Add rice and chicken broth, mix well. Cover and simmer on Medium heat until liquid is nearly absorbed. Turn off heat and leave covered until ready to serve.

Spicy Tamari Glaze

1/2 C Tamari

1/2C Honey

1/2 C Rice Vinegar

1/4C Sriracha

1 t. chopped garlic

1 t. chopped ginger

2T. Cornstarch

2T. Water

Sweat off ginger and garlic in a tablespoon of oil. Add tamari, honey, rice vinegar ans sriracha. mixx well. Bring to a boil. combine cornstarch and water in small bowl to create a slurry. slowly add to soy mixture and bring to a boil. turn off heat and set aside.

Chicken Stir Fry

3 ea boneless skinless chicken breast, cleaned and sliced thin.

1 C. Shiitake mushrooms, sliced

1 small red onion julienne

1 red bell pepper juliene

1 green bell pepper julienne

4 ea baby bok choy julienne

1 bh. scallions sliced

1 T sesame oil

4 T. Blened Oil

flour for coating chicken

Cracked Black Pepper to Taste

No aditional salt needed, the tamari is salty enough

Heat Wok on high heat. Add both oil. Add lightly floured chicken and stir fry until golden brown. Add Vegetables starting with peppers and onions. Add mushrooms and baby bok choy. Cook 2-3 minutes until vegetables are tender. Add the spicy tamari glaze and toss until everything is well covered in sauce. Serve over jasmine rice and garnish with chopped greeen onions