Chicken Stir Fry, That I Actually Wanted

There aren’t many chicken dishes that I actually wanted to cook, most I cook because my wife wants them. There are some that I will admit that I like, this chicken stir fry I like. A stir fry is something I like making and eating even if it made with chicken. For those who have seen my other stir fry recipes and the way I cut vegetables for them it’s easy to see why like like making them. I get to play and have fun cutting up the vegetables into different shapes depending on what stir fry I make. A stir fry to me is a simple thing, a bunch of cut up vegetables and you fast fry them stirring all the time. Protein and the marinade is where things get different. This marinade is one I use 2 or 3 times a year. It’s my favourite for chicken but not my wife’s so it doesn’t get made as much as other do. If you like a little spice it’s worth trying. The marinade is enough for 2 chicken breasts and it really doesn’t matter how you have cut up the chicken breasts.

3 teaspoons soy sauce

1 teaspoon corn starch

2 teaspoons sesame oil

1 teaspoon dry sherry

1 teaspoon rice wine vinegar

1/4 teaspoon pepper

1/2 teaspoon red pepper flakes

1/2 teaspoon sugar

1/4 inch piece of ginger finely grated

5 cloves garlic minced

Mix everything together in a small bowl, add the chicken breasts and mix well. Refrigerate for 2 hours, when you cook it everything in the bowl goes in the frying pan.