INGREDIENTS
- 1 Boneless Chicken Breast
- 1 Tbs Soy Sauce
- 1 Tbs Dry Sherry
- 2 Carrots, sliced into thin pieces
- 1 Red Bell Pepper, sliced thin
- 2 1/2 Cups Broccoli Florets (from ~2 bunches)
- 3 Ribs Celery, cut lengthwise into thin pieces
- 6 Scallions (white & light green parts), sliced
- 1 Handful Bean Sprouts (~5 oz)
- 1 Can Baby Corn Cobs, drained (15 oz can)
- 1 Can Water Chestnuts (sliced), drained (8 oz can)
- 1 Tbs Ginger, minced
- 1 tsp Garlic, minced
- 3+ Tbs Stir Fry Sauce (from a bottle)
- Canola Oil (or any mild high-heat vegetable oil)
- Meat prep: Ideally, the chicken is “mostly” thawed. Slice into 2” by 1/8” pieces. Put chicken in a bowl – add soy sauce and sherry and marinate for ~20 minutes.
- Veggie prep: There are a lot of veggie to cut, and this is the longest part of the recipe. Carrots: peel, cut-off top and bottom, and cut in half. Then cut in half again – lengthwise. Next, slice into 1/16” pieces. Red Bell Pepper: slice into 2” by 1/8” pieces. Broccoli: cut the florets off the bunch and then again into bit-size pieces. Celery: wash and slice on the bias (diagonally). Scallions: slice the white and light green parts into 1/8” rounds.
- Cooking: This is all about putting the right things in at the right time and cooking quickly. Start with a large skillet or wok over high heat.
- Meat: Add ~2 Tbs oil to the pan, drain the meat, and cook. You’ll notice a shit-load of noise – this is good. Cook the meat for ~2 minutes and then remove to a bowl or plate.
- Veggie 1: Add ~1 Tbs of oil to the pan and heat until shimmering. Add carrots and bell pepper and cook for ~2 minutes, stirring frequently. Move veggies to the outer perimeter of the pan clearing some space in the center.
- Veggie 2: Add 1-2 tsp of oil and heat until shimmering. Add broccoli and cook for ~1 minute. Add ~1 Tbs of water and cover for ~1 minute. This will steam the broccoli and make it more tender. Clear space in the center of the pan.
- Veggie 3: Add 1-2 tsp of oil and heat until shimmering. Add celery and cook for 1-2 minutes until softened. Clear space blah blah blah...
- Veggie 4: Add 1 tsp of oil and heat until shimmering. Add ginger and garlic and cook for ~30 seconds. Then add the sprouts, corn, and water chestnuts and stir the entire thing together.
- Add the chicken back to the pan, add the stir fry sauce, and cook for 1-2 minutes until all is heated-through.
- Serve over rice. Mmm, molto bene!
- Bottled stir fry sauce? >> Yeah, this is the easiest way to get-through this one. Alternatively, you can make your own stir fry sauce, but you’ll need an entire friggin’ Chinese pantry to make it happen.
- Where do I get baby corn cobs? >> I got them at the supermarket – check the Asian section, loser.