Asian Fusion Mediterranean Chicken
8 oz. boneless chicken breast cut in ½ inch strips or ¾ inch cubes
1 teaspoon soy sauce
1 teaspoon vegetable oil
1 teaspoon cornstarch
pinch of white pepper
SAUCE
¼ cup chicken broth
1 teaspoon ketchup
2 teaspoon oyster sauce
3 teaspoon lemon juice
1 teaspoon sherry wine
3 teaspoon sugar
1 teaspoon soy sauce
1 teaspoon dark soy sauce (mushroom soy)
VEGETABLES
Green Beans (12 beans cut into 2 inch pieces)
Carrots (12 pieces, sliced)
Onion (12 pieces, sliced)
1 Tomato, medium size cut into 8 pieces
¼ cup crumbled feta cheese
PREPARATION for STIR FRY
2 oz vegetable oil
1 teaspoon crushed garlic
1 teaspoon grated ginger
1 teaspoon oregano
1 teaspoon cornstarch and 1 teaspoon COLD water mixed together. Set Aside.
Marinate the Chicken: Stir together soy sauce & vegetable oil. Pour over chicken pieces and stir to coat. Sprinkle cornstarch and white pepper over chicken, cover and marinate in fridge for 30 minutes.
Prepare the Sauce: Wisk together all sauce ingredients in a bowl. Stir till sugar dissolves. Set aside
Cook the Chicken: Heat wok to med-high. Add 2 oz. vegetable oil. Swirl to coat the sides of wok with oil. Add the chicken and stir fry for 1-2 minutes until cooked. Remove and strain wipe wok clean. Adjust heat to low.
Assemble: Add 1 tablespoon vegetable oil to wok. Add 1 teaspoon garlic & 1 teaspoon ginger. Sauté for 10 seconds, do not burn. Add sauce and oregano to wok. Adjust Heat to med-high. Add chicken and vegetables to wok. Stir fry for 20 seconds. Add cornstarch/water mixture. Stir fry for another 10 seconds or until sauce thickens.
Eat: Put on serving plate, sprinkle with feta cheese and ENJOY!
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