Stir fry is not only a quick and easy meal, it's a great way to get a lot of veggies into one dish. It is s also very versatile and can be done with chicken, shrimp, beef, pork, tofu, a variety of other proteins, or it can be a vegetarian meal. This recipe is my own creation.
- 2 chicken breasts, cut into bite sized chunks
- 1/3 c chicken broth
- 2 tbsp soy sauce
- 1 tbsp Worcestershire
- Splash of sesame oil
- 1 tsp chili-garlic paste
- 1 tsp grated fresh ginger
- Marinated chicken, removed from marinade
- 2 tbsp oil; I used olive oil but peanut oil would work well if you like that flavor.
- 1/2 onion, sliced
- 3 cloves garlic, chopped
- Chopped veggies - anything you like! I used red pepper, green pepper, orange pepper, broccoli, water chestnuts, and sprouts. Other ingredients I like to use include snow peas or sugar snap peas, mini corn, and bamboo shoots.
- Splash of cooking sherry
- 3/4 c chicken broth mixed with approximately 2 tbsp soy sauce
- Heat a large saute pan or wok. Add 1 tbsp oil.
- Add chicken - be careful, the pan is hot and since the chicken is wet from the marinade it is going to make a lot of noise and grease splatters!
- Cook chicken until done - approximately 5-6 minutes. Remove chicken from the pan.
- Add the remaining oil to the pan.
- Add onions and garlic, saute 2-3 minutes.
- Deglaze pan with a splash of cooking sherry - scrape up all of the brown bits.
- Add veggies, saute 3-4 minutes.
- Add chicken broth mixture, stir.
- Return chicken to the pan and let simmer for a few minutes.
- Serve over rice or noodles. I served our stir fry over some thick rice sticks that my dad picked up for us in Philadelphia's Chinatown.
This dish cooks up in 20-25 minutes. The chicken was so flavorful from marinating all day, and I loved the brightness the ginger brought to the marinade.
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