Chicken Stir Fry
Since I don’t have enough hours in the day to do what I wish to do, I’m constantly looking for ways to save time. This is quick to make. Feel free to add in whatever vegetables you happen to have on hand.
||Meat & Poultry
I often double this recipe and leave the extra to one side to cool, then cover it and refrigerate for the following day.
But no… It’s boring to serve the same meal two days in a row! Next day, I’ll add a spicy tomato and chilli sauce to the stir fry while re-heating it in the microwave. Then I fill it into Fajitas for a totally different taste experience. Believe me it works a treat. A spicy chilli tomato sauce will overpower the sweet and sour sauce as the flavours blend in a complementary manner.
- 2 tablespoons sesame oil
- 2 cloves garlic, crushed
- 1 teaspoon grated fresh ginger
- 1 large onions thinly sliced in rings
- 1 teaspoon salt
- 400g (1lb) boneless skinless chicken breasts, cut into strips
- 8-10 mini corn on the cobs
- 1 red bell pepper, thinly sliced
- 2 carrots sliced in batons
- 1cup of button mushrooms
- 2 cups sugar snap peas
- 1 cup chicken stock
- 2 tablespoons soy sauce
- 1 tablespoons sugar
- Heat sesame oil in a wok or large skillet. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root and salt. Stir fry until onion becomes translucent, about 2 minutes.
- Add chicken and stir until opaque, about 3 minutes. Remove and set aside on a plate.
- Add more oil to the wok before adding broccoli, carrots, bell peppers, mini cobs, mushrooms and 1/2 cup of the stock and cover. Check every couple of minutes and stir.
- In a small bowl, mix the remaining 1/2 cup stock, soy sauce, and sugar. Add sauce mixture to wok along with chicken and onion. Stir until vegetables and chicken are coated with the sauce. Serve immediately with hot rice if desired.