3/4 lb Chicken breast -(boneless, skinless) - cut in strips 3 tb Low-sodium soy sauce 1 c Sliced onion 1 c Green pepper 1 c Sweet red peppers 1 c Fresh mushrooms 1 Garlic clove -- minced 1 tb Soy oil 1/2 c Sliced celery 1 tb Cornstarch 1/2 c Low sodium chicken broth 2 tb Dry white wine Cooked rice Combine chicken and soy sauce. Set aside 15 minutes to marinate. In large skillet or wok, heat oil and garlic. Add vegetables and stir-fry until tender crisp; remove from pan. Add soy sauce and chicken and stir-fry for about 2 minutes or until done. Combine cornstarch, chicken broth and wine. Return vegetables to wok or skillet and add broth mixture. Cook and stir until thickened. Serve with rice. Makes 4-6 servings. (Per Serving): 219 calories/13 grams protein/32 grams carbohydrates/4 grams total fat/.8 grams saturated fat/24 mg cholesterol/340 mg sodium Created by Connie Cahill Copyright 1996 Indiana Soybean Development Council
How To make Crispy Chicken Stir Fry's Videos
How to make Korean Fried Chicken (Dakgangjeong, 닭강정) - Easy and delicious!
Crispy and crunchy Korean fried chicken glazed in a sticky, sweet, and spicy sauce! This dakgangjeong recipe uses bite sized boneless chicken pieces, so it cooks up fast for a quick snack!
Full recipe:
Ingredients: Chicken 1 pound boneless skinless chicken thigh and/or breast 1/4 teaspoon salt pinch pepper 1/2 teaspoon minced garlic 1/2 teaspoon minced ginger 1 tablespoon rice wine or mirin 1/3 cup potato starch or cornstarch oil for deep frying
Sauce 1 tablespoon soy sauce 3 tablespoons rice wine or mirin 2 teaspoons sesame oil2 tablespoons apple cider vinegar or rice wine vinegar 2 tablespoons brown sugarpinch pepper4 tablespoons corn syrup (or 3 tablespoons honey)1 tablespoon gochujang1 teaspoon minced garlic 1 teaspoon grated ginger Garnish 1 to 2 tablespoons coarsely chopped peanuts or seeds
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Crispy, sweet, crunchy and garlicky - the best fried chicken to enjoy at home!
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