Freestyle Stir-fry Chicken
(4/5)
Made this for Dinner Thursdays. Read full post here.
The ingredients for the stir-fry were chosen on the fly at the local Asian super market (Uwajimaya in our case because it was the most likely place to carry the Black Bean sauce). So if you feel like it, you may choose the vegetables to your liking, but we found these went well together. The sauce itself is vague for a reason haha, Jeff made the sauce up on the spot and is the result of his last few years of cooking for himself. I’m glad I was able to reap the benefits. Very tasty.
Freestyle Stir-fry Chicken
Recipe by Jeff L.
Ingredients:
2 chicken breasts (suggest organic and whore-moan free breasts! hahaha)
3 garlic cloves
1 onion
a bag of bean sprouts
1 red bell pepper
1 green bell pepper
2 handfuls of broccoli
6 white button mushrooms
salt
pepper
olive oil/canola oil
1C of water
2 tablespoons of cornstarch
~2 tablespoons of soy sauce
Lee Kum Kee Black Bean Garlic sauce
Huy Fong Foods Chili Garlic Sauce
steamed white rice
Cooking Time: 15 mins
Directions:
Slice up the onion, red bell pepper and green bell pepper into medium sized pieces and chop the 3 cloves of garlic. Cut off the stems of the broccoli and break up the remainder into small chunks. Slice mushrooms into medium sized pieces. Cut chicken breasts into medium sized strips or cubes.
In a small bowl, add 1 C of water and the cornstarch and mix well with a spoon. Add about 2 tablespoons of soy sauce (more or less is up to you) to the mixture.
Place the olive oil in a wok on high until oil is hot. Add the chopped garlic and onion slices and saute until onions begin to soften. Add the sliced chicken breasts and cook until chicken is nearly cooked all the way through sprinkling some salt and pepper on a few times to taste. Once the chicken is almost cooked through, add in the broccoli, mushrooms and the sliced red and green bell peppers. Add the cornstarch mixture to the wok, after cooking for a moment, add a spoonful of the Black Bean Sauce and a spoonful of the Chili Garlic Sauce. Sautee everything together until vegetables are thoroughly cooked and add some salt to taste (or more black bean/chili sauce depending on how you’re feeling). If you notice that the sauce for the stir-fry is too thick, add some water to dilute it a little. On a large plate or bowl, cover the bottom with a few handfuls of bean sprouts and serve the chicken stir-fry on top.
Service with steamed white rice.
Tags: 4 star, chicken, Chinese, Dinner Thursdays, Recipe
