Chicken Thigh Stiry Fry

May 7th 2014
Chicken Thigh Stir Fry



Ingredients:
1 TSP ginger
1 TSP chili pepper
1 TSP salt, pink pepper, bay leaves and cinnamon seasoning blend
4 Chicken thighs
4 TBSP original stir fry sauce
4 TBSP hoisin sauce
1 TBSP red wine vinegar
1 TBSP worteshire sauce
2 TB soy sauce
1 TBSP sweet chili sauce
1 TSP minced garlic
1 1/2 cups long grain rice prepared according to directions
1 bag of mixed frozen vegetables (carrots, cauliflower and broccoli)
1 TBSP butter
1 TSP fresh grated ginger
Sesame seeds for garnish






Directions:
1. Season chicken thighs with first 3 seasonings. Heat 1 TBSP canola oil in small skillet. Place chicken, skin side down in the pan and cook for 6 minutes each side.
2. Prepare sauce: Combine stir fry sauce, hoisin, red wine vinegar, worteshire, soy, sweet chili and minced garlic. Mix well.
3. Start rice. Remove chicken from pan and let cool a few minutes. Then break apart into bite sized stir fry pieces.
4. Heat Wok with 1 TBSP oil from chicken pan and 1 TBSP of sauce. After breaking apart chicken (you should notice it is not quite done) add it to the wok. Cook chicken in wok by itself for about 3 minutes. Add the fresh ginger and sauté for another minute
5. Add the vegetables and most of the stir fry sauce to the wok. Cook for about 7-9 minutes stirring and flipping often.
6. In the meantime, your rice should be done. Turn it off and let is sit for at least 5 minutes covered before fluffing with a fork. Add the 1 TBSP of butter to the rice.
7. When ingredients in wok are done, put a scoop of rice on a plate, then top with wok ingredients, a little bit more sauce and sesame seeds.


Today's drink selection is Budweiser Black Crown.


~Julianne