Ingredients
- 1 pound boneless skinless chicken breast (chopped)
- 1 can (227 ml) water chestnuts (sliced)
- 2 stalks celery (chopped)
- 1 bell pepper (seeded and chopped)
- 4 green onions, (chopped, white and green parts keeping green parts for garnish)
- 8 ounces mushrooms, chopped
- 4 ounces broccoli (florets)
- 4 fillets (19 grams) anchovy (jarred oil packed)
- 2 tablespoons oil (anchovy oil from jarred anchovies)
- FOR SAUCE
- 2 tablespoons honey
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon minced ginger (jarred)
- 1 tablespoon fresh squeezed lime juice
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil (toasted)
- 1/2 teaspoon hot sauce (Sriracha)
- Red pepper flakes (pinch, optional)
How to Make
-
Step 1: In a wok or large skillet, bring the oil and anchovies to medium-high heat; break the anchovies up with the back of a wooden spoon turning it into a paste.
-
Step 2: Add the chicken pieces and cook for a couple of minutes, until outside is white.
-
Step 3: Add the vegetables and cook until vegetables are tender but crisp, about 10 minutes.
-
Step 4: Meanwhile whisk together the sauce ingredients.
-
Step 5: When vegetables and chicken are cooked, add the sauce and stir to coat.
-
Step 6: Serve with rice or rice noodles and sprinkle with the green parts of onions.
-
Step 7: Enjoy!
-
Step 8:
-
Step 9: NOTE: Depending on the type of cooking vessel you are using the vegetables may start to stick, if this is the case simply add a bit of water as needed.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.