Chicken and Frozen Yuca Stir-fry

Name: Chicken and Frozen Yuca Stir-fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 tablespoon vegetable oil; 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 (16 ounce) package frozen yuca, cut into 1/2-inch cubes; 1 red bell pepper, thinly sliced; 1 green bell pepper, thinly sliced; 1 small onion, thinly sliced; 2 cloves garlic, minced; 1 tablespoon grated fresh ginger; 1/4 cup soy sauce; 2 tablespoons oyster sauce (or hoisin sauce for vegetarian option); 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry); 2 green onions, sliced, for garnish; Cooked rice, for serving (optional)

EasyAsianPrep: 15 minutesCook: 20 minutesServes 4

A quick and flavorful stir-fry featuring tender chicken, crispy frozen yuca, and a colorful array of vegetables, all tossed in a savory sauce. Perfect for a weeknight dinner.

Ingredients

•1 tablespoon vegetable oil
•1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
•1 teaspoon salt
•1/2 teaspoon black pepper
•1 (16 ounce) package frozen yuca, cut into 1/2-inch cubes
•1 red bell pepper, thinly sliced
•1 green bell pepper, thinly sliced
•1 small onion, thinly sliced
•2 cloves garlic, minced
•1 tablespoon grated fresh ginger
•1/4 cup soy sauce
•2 tablespoons oyster sauce (or hoisin sauce for vegetarian option)
•1 tablespoon rice vinegar
•1 teaspoon sesame oil
•1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
•2 green onions, sliced, for garnish
•Cooked rice, for serving (optional)

Dietary Info

Dairy-free

Instructions

1
Heat vegetable oil in a large skillet or wok over medium-high heat. Season chicken pieces with salt and pepper.
2
Add chicken to the hot skillet and stir-fry for 5-7 minutes, or until browned and cooked through. Remove chicken from the skillet and set aside.
3
Add the frozen yuca cubes to the same skillet. Stir-fry for 8-10 minutes, stirring occasionally, until the yuca is golden brown and tender-crisp. You may need to add a splash more oil if the pan is dry. Remove yuca and set aside with the chicken.
4
Add red bell pepper, green bell pepper, onion, garlic, and ginger to the skillet. Stir-fry for 3-5 minutes, until vegetables are tender-crisp.
5
In a small bowl, whisk together soy sauce, oyster sauce, and rice vinegar. Pour the sauce over the vegetables in the skillet. Bring to a simmer.
6
Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens. Return the cooked chicken and yuca to the skillet, tossing to coat everything evenly with the sauce. Stir in the sesame oil.
7
Garnish with sliced green onions and serve immediately, optionally over cooked rice.

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