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This vibrant chicken stir-fry features tender chicken pieces coated in a tangy, hot tomato jam sauce. The colorful medley of vegetables adds a fresh crunch to each bite. Served over fluffy white rice, this is a delicious and visually appealing meal.
3 pounds (1.36 kilograms) butterflied chicken cutlets, cut into thin strips
1/3 cup Gefen Cornstarch
1 teaspoon garlic powder
1/2 teaspoon black pepper
salt, to taste
1/3 cup oil
2 cups basmati rice, cooked
1 large white onion
1 fancy zucchini, washed, not peeled
1 yellow squash, washed, not peeled
1 large carrot
1 cup snow peas
1/2 cup Tuscanini Tomato Jam
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons fish-free Worcestershire sauce, such as Tonnelli
1 teaspoon lemon juice
1 teaspoon mustard powder
1/2 teaspoon ginger powder
1/2 teaspoon black pepper
Mix cornstarch with garlic powder, pepper, and salt. Dredge the chicken in the cornstarch mixture.
Heat the oil in a deep sauté pan and sear the chicken in batches until they’re slightly browned and crispy. Remove the chicken from the pan and set aside.
To prepare the vegetables, cut the onion in half and slice. Slice the zucchini, yellow squash, and carrot in rounds or matchsticks.
Add the onion to the pot that was used for the chicken and sauté until translucent.
Add the rest of the vegetables and sauté for five to 10 minutes, depending on how crispy you like them.
While the vegetables are sautéing, mix the sauce ingredients in a bowl. Add the sauce to the pan. Then add the chicken and continue to simmer for about five to 10 minutes.
Serve the chicken and vegetables over a bed of rice.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
Sponsored by Tuscanini
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