Two nights ago, made some yummy chicken stir fry. The magic of stir fry is that you can pretty much use anything in it – vegetable-wise. Whatever veggies are in the fridge can usually just get thrown in.
I used to do it different, but I have started using frozen chicken, b/c I can boil it and then use that water for cous cous, quinoa, or rice. So I take water in a pot and add some spices – garlic, lemongrass, salt, pepper, crushed red pepper, ginger – and then throw in about 2 frozen chicken breasts in the water and let that cook. I take the chicken out, throw it in a bowl and put it in the fridge to cool down. I strain that water and put it back in the pot I just used and make the starch.
While the chicken is cooking, I cut all the veggies. The real pain about stir fry is the prep work, as you have to have time to cut all the veggies. You can always cut them a day before or earlier in the day and just keep them in a bag or bowl in the fridge. This last time, I did carrots, broccoli, green pepper, red onion…I think that was it.
So I put a little sesame oil (canola works too) in my wok *sidebar – LOVE my wok from IKEA. Got it as a Christmas gift – affordable, works great, holds a lot of food – highly recommend getting one for cooking if you don’t have a wok already*….anyway – oil in the wok…
Put in the hard veggies first – carrots, white part of any bok choy, etc – let that cook for a few minutes and then add the softer veggies – onions, green pepper, broccoli – if you put in any leafy veggies, you add those very last. Wes & I like our veggies a little crunchy, so I don’t over cook anything – magic of stir fry..it is QUICK!
I take the veggies out and put them in a bowl and then grab the chicken out of the fridge and pull it apart with my hands and put that in the wok (add more oil if necessary). I let that saute a bit and while that is going, you make the ‘sauce’.
Rice wine vinegar, soy sauce, ginger (fresh or ground), garlic (fresh or ground), lemongrass (I use ground), fish sauce (not really necessary, but I like the flavor) – don’t even ask me ‘how much’ b/c I do not measure and just put it in until it tastes good to me. Then I take about a spoonful of cornstarch and mix it in a separate small bowl with about a tablespoon of water. I pour that into the rest of it and mix it up.
Add the veggies back in with the chicken, mix it all together, and put in the ‘sauce’ – the cornstarch in this should allow everything to thicken up a little. Mix it all up and let it cook for another few minutes…DONE!
Of course, there is a lot of this, as I cook for about 4-5 people so Wes and I can take lunch for a day or two. THANK GOODNESS Wes likes leftovers like I do.
**Danielle and Chris do not like leftovers, so I would recommend that they only make this when people are coming over 🙂
very colorful, non?