Chicken Stir Fry

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.

Marinate the Chicken

I marinated the chicken all day in the following mixture. Note, amounts are approximate.

• 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

Ingredients

• 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

Directions

• 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.