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Whiskey Sour Chicken & Friends Stir-Fry

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Submitted by: gr8folks501311

 

Chicken tenders are marinated in a whiskey-soy sauce mixture, cooked and combined with sugar snap peas, carrots and mushrooms.
 

Ingredients

  • Marinade:
  • 2 Tbsp light soy sauce
  • 1 1/2 tsp sugar
  • 1 Tbsp whiskey
  • 2 Tbsp prepared Sweet & Sour Drink Mix
  • 1 1/2 lbs chicken tenders (boned and skinned breast meat strips)
  • 2 Tbsp peanut oil
  • 5 green onions, chopped
  • 1 cup mushrooms, sliced
  • 2 Tbsp oyster sauce
  • 1/2 cup chicken broth
  • 1 cup sugar snap peas
  • 1 cup shredded carrots
  • 1/2 tsp red pepper flakes
  • 1/2 tsp freshly grated orange zest
  • 3 cups steamed white rice

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Method

Combine soy sauce, sugar, whiskey and Sweet & Sour Drink mix in non-reactive bowl; add chicken tenders, turning to completely coat chicken with marinade. Cover bowl with saran wrap and refrigerate for 30 minutes. Heat 1 Tbsp of the peanut oil in wok; add chicken in its marinade, onions and mushrooms; cook and stir for 5 minutes or until chicken is browned on all surfaces. Stir in oyster sauce and chicken broth; cover and reduce heat to medium-low; cook for 12 minutes. In a small skillet heat remaining 1 Tbsp peanut oil; stir in sugar snap peas and carrots; cook until lightly crisped, about 3 minutes. Stir into chicken mixture. Divide chicken mixture evenly among six serving dishes, sprinkle with red pepper flakes and orange zest and a 1/2-cup scoop of steamed rice.

 

Notes:

 

Number of Servings: 6

 

Submitted by: gr8folks501311 ()

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