Chicken and Veggie Stir-fry with Spicy Soy Sauce
Serve this lean, veggie-heavy stir-fry with white rice to sop up the delicious Tabasco-spiked soy sauce.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
To make the sauce: In a small bowl, combine the chicken broth, soy sauce, cornstarch, sesame oil, and Tabasco and stir until smooth.
Step 2
Heat the vegetable oil in a large nonstick skillet over high heat until a drop of water placed in the skillet sizzles. Add the chicken strips and cook, stirring, for 3 to 4 minutes, or until they lose their raw color. Add the snow peas and cook, stirring, for 1 minute. Add the bell pepper strips and cook, stirring, for 2 minutes. Add the mushrooms and soy sauce mixture and cook, stirring, for 2 to 3 minutes, or until the sauce is thickened. Serve hot with the white rice.
a bit more, y’all
Step 3
We use snow peas, bell pepper, and canned straw mushrooms here, but you can use anything you’ve got instead. Broccoli florets, sugar snaps, string beans, or sliced carrots work nicely.
