Hazy IPA Chicken Stir-Fry
A delicious and aromatic stir-fry recipe that infuses the flavors of Hazy IPA into tender chicken and fresh vegetables.
Ingredients
- 2 boneless, skinless chicken breasts, sliced into strips
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1/4 cup Hazy IPA
- 2 tablespoons vegetable oil
- 1 bell pepper, sliced
- 1 small onion, sliced
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/4 cup chicken broth
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 2 green onions, chopped
- Cooked rice, for serving
Instructions
In a bowl, combine the sliced chicken, soy sauce, and cornstarch. Mix well and set aside to marinate for 15 minutes.
In a small bowl, whisk together the Hazy IPA and cornstarch until smooth. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the bell pepper, onion, broccoli, garlic, and ginger. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
Pour in the chicken broth, oyster sauce, hoisin sauce, and Hazy IPA-cornstarch mixture. Stir well to combine.
Return the cooked chicken to the skillet and stir-fry for an additional 2-3 minutes until the sauce thickens and coats the chicken and vegetables.
Remove from heat and drizzle with sesame oil. Garnish with chopped green onions.
Serve the Hazy IPA Chicken Stir-Fry over cooked rice.