|Chicken and Vegetables Stir Fry|
Stir Fry is a traditional way of cooking Asian food that means frying in hot oil while tossing them around in a wok. I love stir frying! I move those veggies in the wok very seriously pretending I'm way more skilled than I really am. There are actually different stir fry techniques, but they are beyond my understanding.
Stir Fry is also considered the father of fast food. Well, fast for Asians that is. Have you ever seen any of them chopping veggies? It's fascinating and a bit scary. How can they possibly do that? because they have a Ninja gene that westerners don't have. We keep trying to comically imitate their cutting skills, with little success I know. Still Stir Fry is relatively easy and quick to prepare. And it's DELICIOUS.
Don't be discouraged. If Mom Amelia can make it you can too. I am not a chef, let alone a Ninja (I actually tried; I took karate for 4 years in Egypt, go figure). My cooking skills are that of a normal human being, not of an immortal mercenary from feudal Japan. Ha, I googled it.
If you don't have a wok you can use a large frying pan. But once you own a wok you will love it. If you are not sure if you're going to like it start with a really inexpensive one from IKEA and upgrade later.
Back to the lack of Ninja skills, the only annoying thing about stir fry is prepping the ingredients. It may take some time to cut the veggies if you do not have much practice, but you will get faster and faster with time.
One BASIC RULE IN STIR FRY is to prepare all ingredients before you start cooking. Once you start cooking, it's like a "kata" in karate. It goes fast from start to finish and there is no time to think or blink.
- The veggies and the chicken need to be cut thinly so they will cook evenly and quickly in the wok.
- The veggies must be the same thickness so they cook evenly.
- Use a wooden or silicone spatula to stir. Wooden ones are better. Or use chopsticks if you have Ninja skills.
About Stir Fry sauce: There are lots of different sauces for stir fry. This is just one of them. However stir fry sauces are often a combination of soy sauce, vinegar, wine, salt, sugar and cornstarch.
This picture will give you an idea of the size of the chicken pieces.
NOTE: If you double this recipe, stir fry the chicken in two batches but you can stir fry all the veggies at the same time.
What You Need:
- 1/2 lb chicken cut in thin strips
- 2 garlic cloves chopped finely
- 1 1/2 cup carrot sticks
- 1 1/2 cup broccoli cut in thin pieces
- 1/2 onion cut in thin strips
- 2 tablespoons canola oil
For the sauce:
- 1/4 cup Soy sauce
- 1/4 cup water
- 1 tablespoon corn flour
- 1 tablespoon sugar
- 1 teaspoon vinegar (if you have rice vinegar use it)
- 1 tablespoon sherry or wine
- 1/4 teaspoon hot sauce (like Tabasco or Sriracha)
What To Do:
Put all ingredients for the sauce in a container and mix well. Reserve.
Put the wok on the stove over medium-high heat for about 1 minute.
After the wok is hot pour 1 tablespoon olive oil down the side of the wok.
Add the garlic and when it starts browning add the chicken and stir fry, stirring until the chicken is fully cooked. A matter of 2 - 3 minutes.
Transfer the chicken to a bowl (or any medium size container) and reserve.
Add half tablespoon oil to the wok.
Wait a few seconds to get it hot.
Add the onion and stir fry for about 2 - 3 minutes.
Transfer the onion to the bowl with the chicken.
Add another half tablespoon oil.
Add the carrots and broccoli and stir fry for about 3 - 4 minutes stirring constantly.
If the veggies get too dry and begin to burn add a little bit of water. One teaspoon is enough. I used a cup to pour the water just because it's easier for me.
Transfer the veggies to the bowl with the chicken and onions.
Do it as quickly as you can. (Ninja style)
FIRST stir the sauce well in the container to mix the corn starch that tends to collect at the bottom and THEN pour it in the wok.
The sauce will boil and thicken.
Stir constantly.*(see note below)
After the sauce thickens you can turn the heat off and return everything to the wok. Stir well to coat everything with the sauce.
* Another way to cook the sauce is to make a whole in the middle of the veggies, so they are on the side of the wok and the middle is empty. Put the sauce in the middle and carefully stir just the sauce until it thickens. Then toss all the veggies in the sauce and add the chicken at the end. Toss to cover with the sauce and serve immediately.