Chicken Stir Fry
Chicken Stir Fry
Directions
- To prepare marinade, in medium mixing bowl combine Custom Culinary® Gold Label True Foundations™ Chicken Liquid Stock Concentrate, vegetable or peanut oil, sesame oil, soy sauce, honey and gochujang. Reserve half of marinade.
- Place chicken thighs in stainless pan; add remaining half of marinade and toss chicken to coat evenly. Cover and place in refrigerator for at least 1 hour or overnight for best flavor infusion.
- To prepare stir fry, drain marinated chicken.
- In large wok or sauté pan over high heat, heat 2 tablespoons vegetable or peanut oil and sauté chicken; set aside.
- Sauté vegetables; add reserved marinade along with cooked chicken.
- Add in pre-cooked pasta; toss until hot, approximately 2-3 minutes.
- Transfer to place; garnish with scallions.
Ingredients
- 3 tbsp Custom Culinary® Gold Label True Foundations™ Chicken Liquid Stock Concentrate
- 1/4 cup oil, peanut, or peanut oil (for marinade)
- 1 tbsp oil, sesame, toasted
- 1/4 cup soy sauce, low or reduced sodium
- 2 tbsp honey
- 1 tbsp gochujang sauce
- 1 lb chicken thighs , boneless, skinless, sliced into finger-size strips
- 2 tbsp oil, vegetable, or peanut oil (for stir-frying)
- 1 ea bell peppers , yellow or green, cut into stir-fry-style strips
- 1 ea onion(s), cut into stir-fry-style strips
- 1 cup mushroom(s), shiitake, sliced
- 2 tsp minced garlic
- 1 lb penne pasta, or your favorite pasta, cooked, shocked, chilled
- 1/2 cup Scallions, sliced