My Favorite Stir Fry
photo by Outta Here
- Ready In:
- 25mins
- Ingredients:
- 23
- Serves:
-
2-4
ingredients
-
For the Marinade
- 1⁄4 cup soy sauce
- 1⁄4 cup dry sherry
- 1 teaspoon grated fresh ginger
- 1 teaspoon garlic, minced
- 1⁄8 - 1⁄4 teaspoon red pepper flakes, to taste
- 1 dash Chinese five spice powder
-
For the Sauce
- 1 cup chicken broth
- 1⁄8 cup soy sauce
- 1⁄8 cup dry sherry
- 2 tablespoons cornstarch
- 1 teaspoon grated fresh ginger
- 1 teaspoon garlic, minced
- 1⁄8 - 1⁄4 teaspoon red pepper flakes
- 1 dash Chinese five spice powder
-
For the Stir-Fry
- 1 -2 boneless skinless chicken breast
- 1 cup broccoli floret
- 1 cup cauliflower floret
- 1⁄2 cup carrot, cut in sticks
- 1⁄2 cup celery, sliced diagonally
- 1⁄2 cup salted peanuts (not dry roasted)
- 8 ounces fresh mushrooms, sliced
- 1 bunch green onion, cleaned and cut in 1-inch lengths
- 2 tablespoons canola oil (for frying)
directions
- Combine all ingredients for the marinade, and prepare chicken in bite sized pieces, either thin strps or chunks. Place chicken and marinade in a ziploc bag and marinate in refrigerator at least one hour.
- Meanwhile, prep all of your vegetables for stir-frying.
- Make the sauce by combining the chicken broth, soy sauce, ginger, garlic, and pepper flakes and 5-spice in a small saucepan. Bring to a boil. While this is heating, combine the sherry and cornstarch until smooth. When sauce mixture boils, add the cornstarch mixture and stir until sauce is thick. Keep sauce warm.
- Heat 1-2 Tbsp oil in wok until nearly smoking hot(I like to add a few red pepper flakes to the oil) and add the peanuts. Fry for 2 minutes, then remove to a small bowl.
- Add all of the vegetables to the very hot wok and stir-fry until the vegetables are tender crisp. Drain the chicken and discard the marinade.
- Remove the vegetables to a bowl. Add oil to the wok if necessary and again get it smoking hot. Add the chicken and stir-fry until juices are clear and cooked off.
- Add peanuts, cooked vegetables, and sauce back in to the wok and stir to coat.
- Serve immediately over hot cooked rice.
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Reviews
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I am only reviewing the sauce part of this recipe, as I had some vegies I wanted to stir-fry and this sauce sounded perfect. And it was. Great flavor. I will be making this again. I used it on some carrots, cauliflower, broccoli and snap peas. I was serving it with a real spicy dish, so the mild sauce was a good contrast.
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Well, I can see why this is your favorite stir fry! I can't believe I'm the first to review this wonderful recipe. My husband and I gobbled this down; it was delicious, every bit of it. I did use a slightly different veggie variation, because of what I had on hand, and I served this with brown rice. A real winner; thanks for sharing it!
RECIPE SUBMITTED BY
Rumdrinker25
Buckman, MN
I've been cooking in restaurants since the age of 14, and owned a supper club for a time. Whenever it's time for a family get together or celebration, I'm usually asked to "do the food". I enjoy trying new recipes and sharing my own with others.