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April 2018
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Better Then Take-Out Chicken Stir Fry

Stir fries are great because they are easy and fast and can be made with just about anything you have laying around or customized to whatever you are in the mood for right now.  This one is influenced by the Cantonese style with the use of hoisin sauce* as the base sauce.  This was better than anything I have taken out in a long time.  Feel free to swap out veggies you like or sub tofu for the chicken.

  • 3 boneless/skinless chicken breasts cut thin or cubed
  • 1” of fresh ginger peeled and julienned
  •  2 cloves garlic diced
  • Hand full of fresh basil (I used fresh lemon basil from the garden)
  • 1 large or 2 small shallots cut in ringlets
  • 3 medium carrots sliced into ¼ inch cut on an angle
  • 2 ribs of celery cut like the carrots
  • 1 green or red bell pepper chopped roughly
  • Hand full of green beans cut into 1 ½ to 2 inch lengths
  • 3 scallions sliced (whites and half of the green part)
  • 1-2 hot pepper sliced thin (I used a cayenne pepper from the garden)
  • Hot pepper flakes to your discretion
  • 3 tbls. hoisin sauce
  • 1 tbls. lite and low sodium soy sauce
  • Salt and pepper to taste

 

Slice chicken thin, add a little salt and pepper to it but not too much salt since we will be adding the hoisin and soy sauces.  Get a wok or a skillet hot and add some lighter oil that has a higher smoke point such as canola or peanut oil into the pan then add the chicken to the pan.  Once the chicken stops sticking to the pan (if at all) start to move it around to make sure all sides brown, once cooked through remove chicken and set aside.

To the same pan, add the hardier vegetables (carrots, celery and bell pepper) add more oil if need be, after about 3 or four minutes add green beans and cook until everything is crisp tender, should be a few minutes.  Add ginger, shallots, pepper flakes and garlic next and cook for a few more minutes, also if you are using a hot pepper that has a thicker skin add that in now as well.

sorry for the crappy cell phone photo, at a fiends house

Add chicken back in and add the hoisin and soy sauce, you can add more if you like your stir fry more saucy, cook until reduces a bit and coats everything nicely, 3-4 minutes.  Now add the rest of the ingredients, basil, scallions, and hot peppers (if not done already) cook for 2 or so more minutes, taste and adjust seasonings.

sorry for the crappy cell phone photo, at a fiends house

Serve with rice.

Tip:  Put chicken in freezer for 15 minutes to aid in slicing thin, also make sure you are using a sharp knife.

* Hoisin sauce can be found at most grocery stores in the Asian section or by the soy sauces, I used the “Top Chef” brand and it was really good.  Subbing out for stir fry sauce would work as well.

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