JT's Chicken Stir Fry
James Troutman
Date: 2003/07/26
Last revised: 2003/08/03
I've been making stir fried meals for years, but I was always ending up with a simple recipe with a bland taste or a great-tasting dish that seemed a bit too complicated. So here is my solution for a fast, simple yet delicious, chicken stir fry.
Note that the ingredients are all approximate; I usually don't bother actually measuring them out. Substitute your own choices for vegetables as you like; I've listed the ones I most commonly use.
I like to prepare all the ingredients and place them in bowls or on plates so they are ready to be tossed onto the flame. I usually have a bowl with the sauce, another bowl with the nuts and mushrooms, a plate with the vegetables, and a small plate with the chicken.
The recipe as presented makes enough for about one person; since it retains its flavor for several days in the refrigerator, feel free make a larger amount and refrigerate. When increasing the portions, remember to keep the chicken to about 10% of the total volume. The sauce as listed is probably enough for a double portion of the recipe. If you are cooking for four, you can probably increase the sauce ingredients by about 50%. The sauce is there to impart flavor, not to overwhelm. When all is said and done, however, your taste buds are the final judge!
Preparation and cooking time is about 15 to 20 minutes. I generally get the brown rice started in a microwave and take my time preparing the other ingredients so the rice is done at the same time as the stir fry.
JT's Chicken Stir Fry
The Sauce
1 tablespoon Soy Sauce
1 teaspoon Hoisin Sauce
1 teaspoon Oyster Sauce
2 or 3 tablespoons water
zest and juice of one quarter of a lemon (optional)
a few drops Chinese style dark Sesame Oil
1 teaspoon peeled, minced ginger
1 garlic clove, mashed
red pepper flakes to taste
The Stir Fry
1 boneless, skinless chicken thigh, cut into bite-sized pieces
1 stem of celery, chopped, base and leaves removed
1/2 medium sized onion, chopped
1/2 cucumber, chopped
1/2 bell pepper, chopped (or the florets from one stalk of broccoli)
2 or 3 small mushrooms, sliced
2 teaspoons roasted, non-salted cashews or peanuts
1 tablespoon peanut oil
Combine all ingredients for the sauce in a small bowl and set aside.
Prepare all the stir fry ingredients and place them near the range.
Heat a wok or large skillet over high heat. Add the peanut oil.
Place the chicken pieces in the wok and brown on one side without stirring for about a minute. Turn them over and brown on the other side for another minute.
Add the vegetables, stir, and cook for about a minute.
Add the sauce, stir, and cook covered for about two minutes. Time will vary depending on your choice of vegetables and how crisp or tender you like them. It doesn't hurt to stir once or twice. Cook until the vegetables are almost done.
Add the peanuts and mushrooms, stir, and cook one more minute.
Serve with brown rice.
Beliefs