Thursday, November 29, 2012

Chicken Breast Stir Fry

Stir frys are quick and easy.  The hardest part is cutting up the ingredients.  The good news is that these days, you can buy pre-cut vegetables for just about anything and when it comes to stir fry, there are no hard rules as to what goes in the wok.  So pick and use as little or as many vegetables as you desire.

The most important part of making any stir fry is a good marinade and sauce.  Once you have one that you like, you will become the ruler of the wok - and even though you might use the same sauce, your stir fry will taste different (unless you stick to the same vegetables) because each vegetable contributes its own individual flavor - making it different every-time.

You can add oyster sauce, more sesame, more red pepper flakes, shitake mushrooms, bamboo shoots, baby corn, bok choi, gai lan... the list is endless.

You could also leave out the chicken and make this a straight vegetable stir fry.

Chicken Breast Stir Fry
MARINADE
1              pound                   chicken breast, sliced thin or cubed small
1              tsp.                       soy sauce
¼             tsp.                       red pepper flakes
¼             tsp.                       kosher salt
½             tsp.                       sesame oil
1              tsp.                       ginger, minced
1              clove                     garlic, minced
SAUCE
*this recipe makes enough sauce to coat well, but not saucy.  If you prefer yours more saucy – double this part of the recipe.
½             cup                        chicken broth
2              tsp.                        soy sauce
½             tsp.                        sesame oil
1              Tbsp.                     cornstarch
VEGETABLES
¼             cup                        water
1              small                      onion, sliced thin
1              med                       red pepper, sliced
6              large                       mushrooms, sliced
1              head                       broccoli, cut into florets (2 cups)
¼             head                       cauliflower, cut into florets (1 cup)
12           whole                      snow peas
1              Tbsp.                     green onions, sliced small

Mix the marinade ingredients with the chicken and set aside for 15 – 20 min.
Mix chicken broth with cornstarch and soy sauce; set aside.


Heat a wok or large skillet over high heat and get it nice and HOT.  Add about 1 Tbsp. canola oil and brown chicken.  When the chicken is browned; remove it from the wok and set aside.
Return wok to the stove and add about 1 Tbsp. canola oil.  Onions, red peppers and mushrooms; cook for about 1 min.
Add broccoli, cauliflower and ¼ cup of water; cover for about 30 seconds to a min. to cook the broccoli and cauliflower.
Remove the cover and add back the chicken, sauce, snow peas and green onions; stir to mix and continue cooking until sauce thickens – about 1 min.
Add the snow peas and green onions and cook for another 20 - 30 seconds.  Serve with rice.

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