Chicken Stir Fry

This is a twist on a stir fry recipe that allows you to prep the chicken and marinade in advance and sous vide it from frozen while you prepare the vegetables.

Serves 4

Serve this with 5 cups of cooked white rice (2 cups rice and 3 cups water or whatever the recipe calls for)

INGREDIENTS:

For the chicken in marinade:

• 2/3 cup soy sauce
• 1/4 cup brown sugar
• 1 Tablespoon corn starch (or 1 teaspoon of xanthan gum for low carb/keto)
• 1 Tablespoon minced garlic
• 1 Tablespoon minced or grated ginger (Fresh)
• 1/4 teaspoon red pepper flakes
• 3 boneless, skinless chicken breasts (cut in small 1/4″ x 1/2″) pieces

For the Vegetables:

• 2 Tablespoons seasame oil (substitute vegetable oil).  
• 8 oz. (1 small can) sliced water chestnuts, drained and slivered
• 1 head of brocolli cut into florets
• 1 cup of thinly sliced carrots (about 2)
• 1 onion cut into large chunks
• 1 green pepper (sliced)

INSTRUCTIONS:

1. Stir the Soy Sauce, Brown Sugar, and Corn Starch together in a saucepan over medium heat.
2. Add the Garlic, Ginger, and Pepper Flakes.
3. Heat until combined and starting to give off an aroma.
4. Cool the mixture.
5. Place the chicken and the marinade mixture in a large sous vide bag and seal.
6. Sous Vide the mixture at 158 degrees for 45 minutes (1 hour if frozen)
7. Place the remaining ingredients in a large frying pan over medium-high heat.  Cover with a lid and cook for 15 minutes, stirring occasionally until the vegables are tender.
8. Drain the juice from the chicken into the pan with the vegetables and bring to a boil.
9. Boil a few minutes to thicken the sauce.
10. Add  the chicken and heat until warm.  If you cook the chicken too long, it will become tough.
11. Serve over cooked rice.