Almond Chicken Stir-Fry Sauce
This sweet and sour Asian stir-fry makes a quick and easy weeknight meal.
Ingredients
- 60 ml (¼ cup) light soy sauce
- 360 ml (1½ cup) vegetable stock, or chicken stock
- 16 g (2 Tablespoons) cornstarch
- 15 ml (1 Tablespoon) cooking sherry
- Tablespoon (1 Tablespoon) pitted, or 1 teaspoon honey, optional
- Tablespoon (1 pinch) ground white pepper
Directions
- To make sauce, place soy sauce, stock, cornstarch, sherry, dates, and pepper into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase its highest speed.
- Blend for 10 seconds or until well blended. Set aside.
- Stir-fry chicken in olive oil in a large pan until thoroughly cooked.
- Add broccoli florets, and stir-fry for approximately 3 minutes.
- Add remaining vegetables and almonds and cook until crisp tender.
- Pour sauce over stir-fry and cook until thickened.
Chef's Notes
Serve over brown rice or your favorite noodles.
Ingredients
- 60 ml (¼ cup) light soy sauce
- 360 ml (1½ cup) vegetable stock, or chicken stock
- 16 g (2 Tablespoons) cornstarch
- 15 ml (1 Tablespoon) cooking sherry
- Tablespoon (1 Tablespoon) pitted, or 1 teaspoon honey, optional
- Tablespoon (1 pinch) ground white pepper
- 60 ml (¼ cup) light soy sauce
- 360 ml (1½ cup) vegetable stock, or chicken stock
- 16 g (2 Tablespoons) cornstarch
- 15 ml (1 Tablespoon) cooking sherry
- Tablespoon (1 Tablespoon) pitted, or 1 teaspoon honey, optional
- Tablespoon (1 pinch) ground white pepper
Directions
- To make sauce, place soy sauce, stock, cornstarch, sherry, dates, and pepper into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase its highest speed.
- Blend for 10 seconds or until well blended. Set aside.
- Stir-fry chicken in olive oil in a large pan until thoroughly cooked.
- Add broccoli florets, and stir-fry for approximately 3 minutes.
- Add remaining vegetables and almonds and cook until crisp tender.
- Pour sauce over stir-fry and cook until thickened.
Chef's Notes
Serve over brown rice or your favorite noodles.
