|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1 | pound, raw | chicken breast, boneless, skinless , | 1 1/2 | cups, chopped | broccoli florets | 1 | cup, chopped | Carrots-about 1 large carrot | 3/4 | cup, chopped | sugar snap peas, trimmed and halved lengthwise | 3/4 | cup, chopped | Assorted Peppers | 3/4 | cups pieces | Mushrooms, Sliced | 1/4 | cup slices | Waterchestnuts | 3 | tablespoons chopped | green onions | 2 | tablespoons | Mirin (rice cooking wine) | 2 | tablespoons | sesame oil | 1/2 | cup, sliced | Yellow Onions | 5 | ounces | London broil, (top round roast) | 4 | tablespoons | soy sauce, lite, (shoyu) | 1 | tablespoon | garlic minced | 1/2 | cup | bean sprouts |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Chicken breast should be quartered and pounded to 1/3" thickness. London broil should be sliced to about the same.
Heat 1 tb sesame oil in a skillet to a higher-medium temperature. Just before adding the meats, pour in 2 tb soy sauce and allow it to bubble and caramelize. Place chicken in a single layer over bubbling sauce. Cook thoroughly, turning once. Remove and cover, repeat with the steak. When Steak is cooked, turn off the heat and return chicken to the pan. Splash steak and chicken with mirin sauce. Cover. | | 2 | In the second pan, heat 1 tb sesame oil over a lower-medium heat. First add carrots and stir fry until they just begin to soften, then begin to add the rest of the vegetables, starting with the firmest (waterchestnuts, snap peas) and working toward the more delicate (onions, bean sprouts). Stir regularly, the cooking process should not take more than 7 minutes, enough for the vegetables to enhance their color and flavor while maintaining crispness. | | 3 | Mix chicken and steak into the vegetables, carefully scraping all pan juices over the veggies. Cook 1 minute more, then serve warm! |
|
