Stir-Fry MASTER!

I’ve been called this a time or two. Sure, I’m the one who called myself that first…but then it caught on with the masses! And by the masses, I mean Jon. And by Jon I mean the man who loves me. He’s under contract to say things like that. Okay, maybe not under contract but…you get the gist.

ON TO THE STIR-FRY! I’m not going to do my usual “Here’s what you’ll need” list because you’re going to need the same ingredients multiple times, and it’s just easier to tell you what to do while you’re doin’ it instead of telling you how much of what to take out of those ingredients. Does that makes sense? Okay good.

First, to make the sauce, get a small bowl and mix together 1 tsp corn starch, 2 Tbs soy sauce, 1 Tbs oyster sauce, 1 Tbs dry sherry, 1 tsp sugar, ¼ cup chicken broth, and ¼ tsp red pepper flakes. Give it a good stir and set it aside.

In a large bowl whisk together 1 Tbs cornstarch, 1 Tbs flour and 2 Tbs sesame oil and set that aside too.
Mince up 1 Tbs of fresh ginger and 1 Tbs of fresh garlic, put it in a small bowl, and pour in 1 Tbs vegetable oil…set that aside too (all of this “setting aside” will make things easier later).

Take 2 chicken breasts and stick ‘em in the freezer for half an hour. You want them to be just slightly frozen, because you’re going to slice these suckers up really thinly. Once you sliced the chicken breasts into thin pieces, toss them in a bowl with 1 Tbs soy sauce and 1 Tbs dry sherry. Let that marinade for at least 10 minutes or up to an hour.

Chop up 2 bell peppers (the color of your choice, I prefer red), ½ an onion, and 1 pint of mushrooms. Now you’re ready to get cooking!

Place your wok (or whatever pan your using…but seriously, buy a wok because it’s awesome) over high heat with 2 Tbs of vegetable oil. Once your pan is screaming hot, pour your chicken into the large bowl that has the cornstarch/flour/sesame oil mixture. Give it a good toss until it’s well coated, and put half of your chicken in the hot pan in a fairly even layer. DON’T TOUCH IT! Let it fry for about a minute. Once the minute is up, give it a good stir (notice the yummy brown bits. Mmm, brown bits) and let it cook for another minute. Transfer first batch of cooked chicken to a plate, and do the same thing with the second batch of chicken. Cover your chicken with a piece of foil and toss all your veggies in the hot wok (add more oil if you think it needs it) and cook them for about a minute. Clear a little spot in the middle of your wok, and pour in the oil/ginger/garlic mixture. Let it sit for about 45 seconds before stirring it together with all of your veggies. Add chicken back to the pan and let everything mingle together for 30 seconds. Lastly, give your sauce one last stir, and pour it over your stir fry. Let it heat through, thicken up, and then remove it from the heat.

You’re done! Throw some scallions over the top, serve it over rice and enjoy!

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