Whisk together honey, chicken stock, Thai chili sauce, vinegar, soy sauce, oyster sauce and crushed red pepper in a small bowl; set sauce aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Skip the takeout and learn to make a stir-fry at home. Both the ingredients and wok set are available at your local Hy-Vee.
Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| ⅓ c. Hy-Vee honey | ||
| ¼ c. Hy-Vee chicken stock | ||
| ¼ c. Culinary Tours sweet Thai style chili sauce | ||
| 1 tbsp. Gustare Vita white wine vinegar | ||
| 1 tbsp. Hy-Vee less sodium soy sauce | ||
| 2 tsp. oyster-flavored sauce | ||
| 1 tsp. Hy-Vee crushed red pepper | ||
| 1 ½ lbs. Hy-Vee True boneless, skinless chicken breasts, cut into 3⁄4- to 1-in. pieces | ||
| 1 tbsp. Hy-Vee toasted sesame oil | ||
| ½ c. Hy-Vee corn starch | ||
| ¼ tsp. Hy-Vee black pepper | ||
| ½ c. Hy-Vee vegetable oil | ||
| 2 yellow and/or red bell peppers, seeded and cut into strips | ||
| 1 (12-oz.) pkg. snipped fresh green beans | ||
| 1 tsp. sesame seed, plus additional for garnish | ||
| Hot cooked Hy-Vee instant white rice, for serving |
Things To Grab
- Whisk
- Small bowl
- Paper towels
- Large bowl
- Large plate
- 14-in. nonstick wok or large nonstick skillet
- Bamboo or silicone spatula
- Slotted spoon
Directions
Pat chicken dry with paper towels; toss with sesame oil in a large bowl. Sprinkle with corn starch and black pepper; toss to coat.
Line a large plate with paper towels; set aside. Heat vegetable oil in a 14-in. nonstick wok or large nonstick skillet over medium-high heat. Add half of the chicken in a single layer. Stir-fry for 4 to 6 minutes or until chicken reaches of 165 degrees. Transfer chicken to prepared plate using a slotted spoon. Repeat stir-frying remaining chicken; remove from wok.
Add bell peppers and green beans to the wok. Stir-fry for 2 to 3 minutes or until green beans are slightly blistered. Stir in sauce; cook for 2 to 3 minutes or until sauce is reduced by about one-third, stirring occasionally.
Return chicken to wok; toss to coat. Sprinkle with 1 tsp. sesame seed; toss to combine. Serve over rice; garnish with additional sesame seed, if desired.
Nutrition facts
Servings
380 Calories per serving
1 1/3 cups
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 80mg
- Sodium: 380mg
- Total Carbohydrates: 47g
- Protein: 33g
Daily Values
0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 10%