Sweet and Spicy Glazed Chicken Stir Fry

Spicy marinated chicken stir-fry with asian vegetables over ramen noodles garnished with green onions and peanuts

By: Anthony Verona, Signature Chef

Prep Time: 8 hours
Cook Time: 15 to 20 minutes

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

Spicy Soy Glaze:
6 Tablespoons low sodium soy sauce
¼ cup sweet Thai chili sauce
1 Tablespoon sesame oil
3 ½ teaspoons granulated sugar
2 Tablespoons unsweetened pineapple juice
2 Tablespoons unseasoned rice vinegar
2 Tablespoons sriracha hot chili sauce
2 Tablespoons and 1 teaspoon peeled and finely chopped fresh ginger
1 Tablespoon finely chopped fresh garlic
2 Tablespoons thinly sliced green onions
¼ cup and 3 Tablespoons water, divided
1/3 cup and 2 Tablespoons cornstarch

Spicy Soy Chicken:
1 ¼ pounds boneless, skinless chicken thighs, cut into ½ inch strips

Ramen Noodles:
8 ½ ounces raw plain ramen noodles

Sweet and Spicy Glazed Chicken Stir Fry:
2 cups fresh broccoli
1/3 cup carrots, peeled and sliced into matchsticks
2 cups bok choy, sliced on the diagonal
1 cup napa cabbage, sliced on the diagonal
¾ cup thinly sliced red peppers
¼ cup canola oil
1 teaspoon finely chopped fresh garlic
1 teaspoon peeled and finely chopped fresh ginger
4 teaspoons sliced green onions
4 teaspoons chopped dry roasted unsalted peanuts

Allergens:

Eggs, Gluten, Peanuts, Soy, Wheat

Nutritional Information

Directions:

To Prepare Spicy Soy Glaze: Combine low sodium soy sauce, sweet Thai chili sauce, sesame oil, sugar, pineapple juice, unseasoned rice vinegar, sriracha sauce, ginger, garlic, green onions and 1 Tablespoon water in a blender or food processor. Process until smooth. Place soy sauce mixture in a saucepan. Bring to a simmer over medium heat. In a bowl, whisk ¼ cup and 2 Tablespoons water and cornstarch until smooth. Add slurry to sauce. Mix well. Allow to cool. Reserve 1 cup for stir fry.
To Prepare Spicy Soy Chicken: Trim excess fat from chicken thighs. Cut into ½ inch strips. In a stainless-steel bowl, add chicken thighs and ½ cup spicy soy glaze. Toss to evenly coat. Cover, and place in refrigerator for at least 8 hours to marinate. Drain and discard excess marinade when ready to use. Spray a sheet pan with cooking spray. Place marinated chicken on sheet pan. Roast in a preheated 350 degrees Fahrenheit oven for 10 to 15 minutes or until cooked through.
To Prepare Ramen Noodles: Bring water to a rolling boil. Add noodles. Cook for 1 1/2 to 2 minutes or until just tender. NOTE: Use tongs to gently separate nests during the cooking process. Drain. Rinse in cold water for 30 to 60 seconds. Set aside.
To Prepare Asian Vegetables: In a bowl or storage container, add ice cubes and water. Set aside. In a pot, add water. Bring to a boil. Carefully place broccoli into boiling water. Boil for 1 1/2 to 2 minutes or until crisp and vibrant in color. Be careful to not overcook. Immediately drain broccoli into a colander or strainer and submerge into ice water bath to stop the cooking. Set aside for use. In a stainless-steel bowl, combine blanched broccoli, carrots, bok choy, napa cabbage and red peppers. Mix well. Set aside for use.
To Prepare Sweet and Spicy Glazed Chicken Stir Fry: Heat oil in a skillet or sauté pan over medium-high heat. Add garlic and ginger. Stir fry for 10 to 15 seconds or until aroma is evident. Do not brown. Stir in vegetables. Stir fry for 2 minutes until vegetables are softened and wilted. Stir in spicy chicken. Stir fry for 1 to 2 minutes or until cooked through. Add 1 cup spicy soy glaze. Stir to combine. Add ramen noodles. Toss for 10 to 20 seconds or until heated through. Divide into 4 portions. Place 1 serving onto a plate. Garnish each serving with 1 tsp green onions and 1 tsp chopped peanuts. Enjoy immediately.