Recipe Spicy Chicken with Rhubarb and Ginger Sauté
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Auteur : Tracy MargerInternet : https://www.facebook.com/groups/1254217525361254/posts/1292390704877269/
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
INGRÉDIENTS
PRÉPARATION
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
INGRÉDIENTS
- 1 lb chicken breast, thinly sliced
- 2 cups rhubarb, chopped
- 1 red bell pepper, sliced
- 1 cup snow peas
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon oil olive oil
- Salt and pepper to taste
- Cooked rice for serving
- Fresh cilantro for garnish
PRÉPARATION
- In a small bowl, whisk together the soy sauce, honey, and rice vinegar. Set aside.
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the chicken slices and season with salt and pepper. Stir-fry until the chicken is cooked through and golden brown, about 5 to 7 minutes.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the rhubarb, red bell pepper, snow peas, red onion, garlic, and ginger.
- Stir-fry until the vegetables are tender-crisp and the rhubarb has softened, about 5 minutes.
- Return the chicken to the pan and pour the soy sauce mixture over it.
- Stir to coat well. Cook for another 2-3 minutes, until the sauce thickens slightly.
- Serve the stir-fry over cooked rice and garnish with fresh cilantro.
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