Chicken and Vegetable Stir-Fry

 

 

 

 

 

 

This is a simple and healthy side dish which can be eaten with meals such as rice, couscous, fonio, et cetera. As with all stir fries, this is a quick and easy dish to make. In spite of its relatively short cooking period, it packs a punch flavor-wise. I have made used of a few Asian sauces which combine to provide a very rewarding eating experience. Topped with some toasted sesame seeds, this bright dish is a winner and will soon become your favorite side dish.

 

 

 

 

 

 

INGREDIENTS:

(1) 2 Chicken Thighs or 1 Chicken Breast (See Note 1)

(2) 2 Teaspoons Oyster Sauce

(3) 2 Teaspoons Light Soy Sauce

(4) 1 Teaspoon Corn Starch

(5) Vegetables (Carrot, Celery, Snow Peas, Broccoli, Bell Pepper) (See Note 2)

(6) 1 Teaspoon Fresh Ginger

(7) 2 Cloves Garlic

(8) 1/2 to 1 Chili Pepper

(9) 2 Teaspoons Neutral Oil like Grape Seed or Canola.

(10) 1 Teaspoon Dark Soy Sauce

(11) 2 Teaspoons Water

(12) A Few Scallions (Spring Onions)

(13) 2 Teaspoons Sesame Seeds

(14) 1 Teaspoon Sesame Seed Oil

(15) Salt and Pepper to Taste

NOTES:

(1) Chicken can be substituted with turkey, beef, pork or any other meat of your choice.

(2) You can use any veggies of your choice.

PROCEDURE

(1) Place oyster sauce, light soy sauce and corn flour in a bowl and mix to combine.

 

 

 

 

 

 

(2) Cut chicken into strips and marinade with sauce. Season lightly with salt and pepper. Set aside in fridge while you prepare the other ingredients. I always use chicken thighs because they are more flavorful. Feel free to use the breast if that is your part of choice.

(3) Cut vegetables into fairly large sizes. The carrots should be scrapped and cut on an angle. The celery should also be cut on an angle. Take off the stalk from the broccoli and divide florets into manageable portions. Remove ends off snow peas and leave them whole. Unlike most stir-fries, the vegetables in this recipe are fairly large which will ensure that they do not over cook and retain some crunch.

 

 

 

 

 

 

(4) Chop scallions and set aside in small bowl.

(5) Combine the garlic, ginger and chili pepper in a mortar and pound into paste. They can also be grated.

 

 

 

 

 

 

(6) Time to bring it all together. Place wok or large frying pan on fire and allow to get very hot. Drizzle some oil into hot wok and heat until it starts smoking a bit. Place chicken and garlic paste in hot wok and stir-fry till chicken is cooked. This would take between 6 to 8 minutes, depending on size of chicken strips.

 

 

 

 

 

 

(7) Take chicken out when sufficiently browned and cooked. Leave the oil in pan. If you made use of the thighs, there should be enough oil in the wok to fry vegetables. If not, add a teaspoon of oil to the wok.

(8) Place all the vegetables in wok and stir fry for 5 minutes.

 

 

 

 

 

 

(9) Return chicken to wok along with 1 teaspoon of dark soy sauce and 2 teaspoons of water. Stir fry for 2 minutes, just enough time to warm chicken through. Check for seasoning and adjust. Note: if using light soy sauce you might not need to add any more salt as light soy sauce is saltier than dark soy sauce.

(10) Take wok off heat source, add chopped scallions (spring onions), sesame seed oil and sesame seeds and stir to combine. To improve flavor of dish, toast sesame seeds in dry frying pan for about a minute before adding into dish.

 

 

 

 

 

 

Your chicken and vegetable stir-fry is ready to be served with your choice of sides. Enjoy!