John and I love intense, spicy flavors! John and I also love to cook together. You would think this would be heaven.
Unfortunately, each time we attempted to make a stir fry dish (the perfect way to cure your spicy, gingery craving), we would end up in a big fight. After several botched evenings that originated with a stir fry idea and ended with boxing gloves, I realized the correlation between stir fries and fights. That was a sad realization and we decided to put our dream of perfecting a stir fry recipe on hold.
Fast forward three years and one night our bad memories, craving for spicy ginger, and hunger got the better of us and we decided to cook some stir fry. Not only was it the best stir fry we'd ever made, but we also had a lot of fun cooking it together. The recipe was immediately donned, "No Fight Stir Fry."
This recipe is a staple in our house and a crowd favorite. We cook it when we have a bunch of vegetables that need to be used, we cook it when we don't have any fresh veggies but some frozen in the freezer...we cook it when we're craving spice and adventure, we cook it when we're feeling bored and uninspired. To be honest, we cook it every single week.
Onto the step-by-step directions!
Combine all sauce ingredients in a bowl (see below recipe for complete ingredient list) and add chopped chicken. Let marinate as you cut up all the vegetables (unless you are feeling lazy - when we are, we use frozen mixed veggies).
Chop chop chop!
Each vegetable has it's own bowl because they go into the wok at separate times.
Heat wok over medium-high heat. Toss chicken into wok reserving the liquid for later.
Cook chicken for 2-3 minutes and remove from wok.
Your wok will look like this. We've learned that if you don't clean it with a damp cloth, it will get very tacky, burnt and gross.
Your vegetables are next - put the firmer vegetables in first. We always cook the bell peppers and carrots for three minutes or less, then add in the broccoli and mushrooms for another two minutes.
Once the vegetables are cooked (but still crispy!!!!!), pour the saucy mixture you saved as well as the chicken into the wok. Stir and let them get all cozy together. Bring sauce to boil, reduce heat, and let simmer for 2-3 minutes.
Serve with rice and you'll be going back for seconds and thirds!
Spicy Chicken Stir Fry aka No Fight Stir Fry
1 cup water
1 cup low-sodium soy sauce
4 tablespoons brown sugar
3 tablespoons corn starch
2-3 tablespoons grated ginger (more if you're brave)
3-4 cloves of garlic (more if you're adventurous)
2-3 tablespoons crushed red pepper (more if you're spicy)
2 tablespoons sesame oil
1 tablespoon cooking oil
1 pound chicken breast, cut into bite-size pieces
3-4 cups of a variety of vegetables - our favorite combination is red bell pepper, green bell pepper, mushrooms, broccoli, carrots
Combine all ingredients to make sauce, whisk and marinate chicken for 30-60 minutes. While chicken is marinating, cut all vegetables into bite-sized pieces. Place wok over medium-high heat. Heat cooking oil and add chicken (reserve all liquid for later). Cook chicken 2-3 minutes and remove from pan. With damp napkin, wipe wok clean. Add sesame oil to wok and heat. Add bell peppers and carrots and cook for 3 minutes. Add mushrooms and broccoli and cook another 3 minutes. Add chicken and sauce liquid and bring to a boil. Reduce heat and simmer uncovered for 2-3 minutes.
Serve atop bed of rice.
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