Spicy Korean Chicken Stir Fry

1 lb Chicken breast, sliced into thin strips

1 tsp Soy sauce

1/2 tsp Baking Soda

1 tsp Cornstarch

1 TBLSP Grapeseed or any other high smoke point oil

10 Baby Bella Mushrooms, sliced

1 red Bell Pepper, sliced into strips

1/4 lb Green Beans

1 small Onion, halved and sliced
1/4 cup Cashews

6 large Garlic cloves, minced

1 inch piece of Ginger, minced

2 TBLSP Soy sauce

2 TBLSP Oyster sauce

2 TBLSP Mirin

2 TBLSP Brown Sugar

1 TBLSP Gojujang (Korean Hot Pepper Paste)

1 TBLSP Gochujaro (Korean Hot Pepper Flakes)  *If you can't find these, use about tsp of standard red 

Pepper flakes. The Korean variety has a sweeter taste and it's not as hot

1 TBLSP Water

1 tsp Sesame oil

In a small bowl, combine the chicken slices with the soy sauce, baking soda and cornstarch. Continue mixing with your hands for about a minute and set aside. (This is called velveting and it's the best trick for keeping your chicken tender!)

Prep your veggies, set aside.

Combine the garlic through the water in a small bowl.

Heat a wok over medium high heat. 

Add the oil and stir in the chicken. Stir Fry until almost cooked through.

Add the veggies and stir fry for another few minutes, just until crisp tender.

Stir in the sauce and stir fry for just a couple minutes longer.

Drizzld with the sesame oil, serve with rice and enjoy!

Approximately 28 grams unsaturated fat in the entire dish