Last Wednesday I made this tofu stir fry: http://loveoatmeal.blogspot.com/2011/06/garden-vegetable-stir-fry-with-tofu-and.html
This time around, I used sliced chicken instead of tofu, and chicken broth instead of beef broth. I also used basmati rice instead of brown rice.
I identified that it was too much rice wine vinegar that was making the tangy taste I didn't enjoy. This time, I reduced the vinegar to 1 tsp instead of 1 tb.
Once again, I used the Costco frozen stir fry veggies.
It was AMAZING :) It will definitely be part of my regular rotation. Don't you love it when you work with something and it turns out amazing?
So, here is the final modified recipe:
2 tablespoons water
1 1/2 tablespoons cornstarch
1 cup chicken broth
2 tablespoons oyster sauce
2 tablespoons low-sodium soy sauce
1 teaspoon rice vinegar
1 teaspoon sugar
1 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper
3 teaspoons vegetable oil, divided
1/2 to 1 lb chicken, diced
3 cups hot cooked long-grain rice
4-5 cups frozen stir fry veggies or 1/3 of the Costco Frozen Stir Fry Veggie bag
Combine water and cornstarch in a bowl; stir with a whisk. Stir in broth and next 6 ingredients (broth through crushed red pepper). Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat. Add chicken; stir-fry 8 minutes or until golden brown. Remove chicken from pan. Add 1 tb vegetable oil to pan. Stir-fry the frozen veggies until heated through, about 8 minutes (OR you could microwave them if you want to keep them crisper). Add chicken and broth mixture. Bring to a boil, and cook 5 minutes or until sauce is as thick as you like. Serve with rice.