A Little Different Chicken Stir Fry

Quess you could call this chicken stir fry more of a me thing rather than a dish for my wife. I had a rice bowl at the Arabian horse show in Scottsdale Arizona a few years ago. Really enjoyed the flavour of the sauce it had so decided to sort of recreat that flavour. Using close to the same vegetables but adding broccoli. Not using the deep fried breaded chicken that was tossed in just before it was served. My version has sliced chicken breasts, just a little healthier choice on my part. If you use deep fried chicken the spices I marinated the chicken in would be added to the final sauce mixture. What I liked about the sauce in the rice bowl was that it was a little spicey, a little sweet, and a little sour. It hit all the things I like about Asian recipes. I like playing with cutting the vegetables but you could use a bag of broccoli slaw and get a great stir fry. All the vegetables I used I cut thinly and this stir fry cooks in about 5 minutes. Prep time was about 10 minutes but with broccoli slaw it would be about 10 seconds.

2 chicken breasts sliced

1 tablespoon soy sauce

1 teaspoon rice wine vinegar

1 teaspoon sesame oil

1/2 teaspoon sherry

1/2 teaspoon red pepper flakes

1 teaspoon grated ginger

1/2 teaspoon light brown sugar

2 cloves garlic minced

1/4 teaspoon pepper 1 teaspoon cornstarch

Mix everything together in a small bowl and then mix in the chicken, refrigerate for 2 hours

1 onion sliced

1 carrot sliced in small pieces

1 rib celery thinly sliced

4 thinly sliced mushrooms

1/2 red pepper sliced in small pieces

1 cup broccoli florets in small pieces

2 cloves of garlic minced

2 teaspoons canola oil

Mixture of 1 tablespoon soy sauce, 1 tablespoon cold water, and 1 heaping teaspoon cornstarch for a sauce

Preheat a frying pan on high heat with oil. Add mushrooms and stir fry for about 30 seconds, add onion, carrot, celery fry for about 30 seconds. Add red pepper, broccoli, and garlic, fry for about 1 minute, remove and retain. Add the chicken and stir fry for about 1 minute then return the vegetables to the pan and stir fry for about 30 seconds. Pour the sauce mixture in an mix until thickened and serve.

About Graham Stewart

This is me on a bad day.
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