Chicken Stir-Fry

 

 

Ingredients:

1 cooking onion, sliced

1-2 garlic cloves, minced

ginger, grated

sesame oil

vegetables, any that you have in the fridge (except starchy kinds like potato)

200g skinless, boneless chicken breast cut into thin strips

soy or tamari sauce

1tsp corn starch and 1tsp brown sugar (both are optional)

rice noodles or steamed rice to serve with

 

 

 

When you are cooking Chinese food be sure to cut up all the ingredients in advance.

 

If you are cooking noodles, put water to boil in the big pot and cook noodles according to directions on their package. If you are going to have your stir-fry with rice, start cooking it now. This way, noodles or rice will be ready at the same time as stir-fry.

 

At the same time as you start cooking noodles or rice, put sesame oil into frying pan. Add onion, garlic and ginger and fry it until onion is cooked. If you think it's going to start burning add just a little bit of water and continue frying. Stir with a cooking spoon continuously.

 

 

Then add chicken and continue frying. When chicken is fully cooked, add vegetables. I always add hard vegetables first and then after few minutes add softer ones. Broccoli might look hard but it's cooking fast so add it at the end. Splash soy or tamari sauce and continue cooking.

 

Now comes the optional thing. If you want you can mix 1tsp corn starch and 1tsp brown sugar with some water or soy sauce and add to vegetables. Cook few more minutes.

 

If you are going to eat all in one seating, you can serve stir-fry over noodles. In case you see that there will be left overs, mix noodles with stir-fry. That way noodles will not get dry.

 

 

Tip: If you are watching your salt intake, you can use chicken stock instead of some soy sauce. Add just enough soy sauce for the taste and for the rest, chicken stock.