When you stir fry, the prepping is what takes time. The cooking is nothing. The food is cooked quickly in just a little fat. This preserves nutrients, textures, and flavors. With planning, it is one of the quickest and easiest dinners you can make. It is 5 minutes in front of the wok. The food is ready even before the table is set. How’s that for fast food?
Serve stir-fried chicken and vegetables over brown rice, udon, or whole wheat spaghetti.
Tip: Prep everything in the morning. Put all of the chopped vegetables into small prep bowls, cover, and refrigerate. Leave non perishables and the wok out on the counter. When you come home, everything will be there ready and waiting, mise en place (a French phrase meaning “everything in its place”).
Tip: Buy twice as much boneless, skinless breast. Cut up both for stir fry and freeze ½ for another day.
½ lb boneless skinless chicken breasts cut into ¼- inch strips
1 Tbsp dry sherry
3 tsp cornstarch, divided
2 Tbsp soy sauce, divided
3 Tbsp water
1 Tbsp oyster sauce
1 tsp chili garlic sauce, less if children are eating
3 Tbsp canola or peanut oil
1 red bell pepper, seeded and cut into ½-inch strips, lengthwise
½ lb snow peas, strings removed
1 carrot, sliced
1 clove garlic, chopped
2-3 tsp sesame oil
1. PREP WORK: In a sealable plastic bag or shallow bowl, combine the sherry, 2 tsp cornstarch, and 1 Tbsp soy sauce. Add the chicken and toss to coat then seal or cover and refrigerate 1-24 hours
Prep bowls of sliced red bell pepper, carrots, and snow peas are covered and refrigerated next to a ziplock bag of marinating strips of chicken
2. COOK: When you are ready to cook, combine water, oyster sauce, chili garlic sauce, remaining 1 tsp cornstarch and remaining 1 Tbsp soy sauce in a small bowl. In a wok or sauté pan, heat 1 Tbsp oil over HIGH heat. When oil is hot, add bell pepper, snow peas, and carrot and cook, stirring constantly, until vegetables are soft, about 2 minutes. Remove vegetables and set aside while you cook the chicken, Wipe pan with paper towels. Heat remaining 2 Tbsp oil over HIGH heat. When oil is hot, add garlic and chicken and cook, stirring constantly, until chicken turns white, 1-2 minutes. Return vegetables to the wok; add sauce; and stir until thickened. Drizzle with sesame oil and serve over white or brown rice or Asian noodles.
Variation: Other Vegetables
Use 4 cups of vegetables choosing among carrots, broccoli, zucchini, green beans, red bell pepper, bok choy, snow peas, etc. Chop all into a similar size. For bok choy, stems cook longer than leaves, so cook the stems until they are tender before briefly adding the leaves.
Peace and love from my kitchen to yours,
Waverly
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