Sunday, March 15, 2009

Classic Stir Fry

Donald and I really love stir fry. They are easy, full of veggies, decently healthy, and so flavorful. Chicken ones are the easiest beceause I find chicken to be so much more forgiving than beef or pork. This is a very basic one, sometimes we're more adventerous. 

The best things about stir frys is that you can substitute and add whatever veggies you want. A few tips: 

- If you add carrots, on the veggie cooking step, but the carrots into the wok before the other veggies by 2-3 minutes. They take much longer to cook than peppers, onions, etc. 
- I hate water chesnuts, but I think these go in very late in the process should you want to ruin... I mean, erm, change your dish with them. 
- Chinese mushrooms. Yumm.


Classic Stir Fry

1.5 - 2 lbs chicken breast cut into bite sized pieces
3/4 c soy sauce
2 tsp fresh minced garlic
2 tsp minced onion
1 heaping spoonful brown sugar
1 medium green pepper, sliced
1/2 onion (or one full small onion) sliced thin
2 c white rice (or lettuce for lettuce wraps, according to my friend Monica, this is very good!)


In a bowl, mix the soy sauce, garlic, dried minced onion, and brown sugar and stir, then add the chicken. Mix well, stir, and cover, then put the bowl into the fridge for 30 minutes or so. Consider stirring the mixture once in the middle. 

Slice the green peppers and onions, set aside. In your wok, heat 2 tbsp peanut oil until spitting hot. VERY CAREFULLY add the veggies into the wok. Cook for 3-4 minutes, longer if you like your veggies more well done. 
Remove the veggies from the wok and set aside. In the same wok, cook the marinated chicken for about 6-8 minutes or until it is fully cooked. Add back the veggies and allow the sauce to coat everything. 

Serve over rice or in lettuce wraps.

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Pancake Bunny

Pancake Bunny
Sometimes, I don't know what I'm doing.