eMom Recipe Wiki | Spicy Chicken Vegetable Stirfry

Spicy Chicken Vegetable Stirfry

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Stirfry
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In the frying pan

Preparing the chicken

  • 1 pound chicken breasts
  • 1 tbsp cornstarch
  • 1 tsp soy sauce
  • 1 tsp medium-dry sherry
  • 2 tbsp vegetable oil

Slice the chicken into bit size pieces and place into a bowl. 

Mix together the cornstarch, soy sauce, sherry and oil together. Pour over the chicken and stir to evenly coat. Set it aside, while you make the sauce.

Sauce

  • 1 tsp sambal oelek
  • 1 1/2 to 2 tbsp oyster sauce
  • 3 tbsp soy sauce
  • 3 tbsp medium-dry sherry

To make the sauce, combine the sambal, oyster sauce, soy sauce and sherry.

Preparing the vegetables

  • 3 cups broccoli
  • 2 green onions
  • 1/3 cup almonds
  • any other vegetables you want to add

Peel the bottom stem of the broccoli and remove the florets. Cut the florets into large, even-sized pieces. Cut the stems a bit thinner, as these take more time to cook. Slice the green onions on a slight bias and set aside. You can either leave the almonds whole or roughly chop them.

Any vegetables can be added to this stir fry. Bell peppers, bok choy, celery, carrots or onions all go well. If using carrots microwave them a bit first so it doesn’t take too long to cook.

Stirfry

  • 1 garlic clove
  • 1 slice of ginger (about 1/4-inch)
  • 1-2 tbsp vegetable oil

Smash the garlic clove with a can or chef’s knife. Heat a wok or large fry pan over high heat. Once hot, add the oil, then the ginger and garlic. Let it cook for just a few seconds before discarding. The ginger and garlic are used to just infuse the oil.

Place half of the chicken into the wok and separate any pieces that are stuck together. Let it sit for a bit before flipping. 
Stir fry the chicken until golden and just cooked through. Once done, remove the chicken and set aside, while you cook the other batch.

Once the second batch is done, add a touch more oil, if needed, followed by the broccoli and other vegetables. Let the broccoli partially cook for about a minute. Then add the sauce and toss to coat. If the broccoli is still quite hard and the sauce seems too thick, you can add a touch of water to thin it out. Once the broccoli has started to soften, but is still green with a slight crunch, add the chicken, followed by the almonds. Lastly, add the green onions and toss. Once everything has heated through, serve immediately and enjoy.

Serves 4.

Notes

Cashews are also a nice alternative to almonds. For more seasoning, add additional sambal oelek and soy to each serving, if desired.

Source: Rouxbe.

Comments

4 Responses to Spicy Chicken Vegetable Stirfry
1
Talia says:

We did this with broccoli, peppers, green onions, carrot and celery and it was really good. You could toast the nuts first too.

2009-02-11 20:27:40 -0800
2
Talia says:

If you are adding a lot of vegetables you can double the sauce part.

Spinach is good too.

2009-02-22 18:54:01 -0800
3
Talia says:

Next time try adding a little cornstarch to the sauce to thicken it a bit before adding to the stirfy.

2009-04-21 18:51:21 -0700
4
Talia says:

Note to self: Double the sauce is too much. Do 1 1/2 times. Also mushrooms might be good.

2010-01-18 21:44:00 -0800