This is an all time favorite dish at my home, I like to make stir fry dishes because, it can be made pretty quickly, can be made with different vegetables and different flavored sauces. It can be sweet and sour, spicy and sour and many more variations and more ways to prepare such a dish. Also it can be mixed with noodles or served with steamed rice on the side, and if you don’t want to consume any carbs that works just as good too.
I started making stir fry when I was 16, those stir fry dishes weren’t very bad after all, everybody liked them. Although the vegetables were cooked to much, but still tasted like Asian food, you know, it still had the soy sauce and all the other sauces as well as ginger, I guess that was enough to make it taste like an Asian stir fry. Saying that made me think, ummm, oh wow it has been 20 years ever since I started cooking Asian stir fry.
Anyhow, it usually takes me few years to repeat a dish, but that rule doesn’t include the stir fry as I make it at least 6 times a year. This time I made it with a sweet and sour sauce and added 1 red chili to give it a kick, it tastes, smells and looks so good that you will be craving it again the next day, so make sure you have some left over for the next day’s lunch.
Ingredients
- 2 boneless chicken breasts thinly sliced
- 1 cup broccoli florets
- 1 cup carrot cut on the bias
- 1 cup bell pepper sliced (any color)
- 1/2 cup snow peas
- 2 cloves garlic minced
- 1 red chili (optional)
- 1 tablespoon grated ginger
- 1 cup red sweet and sour sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1/2 cup soy sauce
- 2 tablespoons sesame oil
- 1/4 cup vegetable oil
- 1/2 cup corn starch
- salt and pepper to taste
- 2 tablespoons scallions
- 1/4 cup roasted cashew
Instructions
- Clean, cut and slice all vegetables and process all ingredients accordingly.
- In a large bowl place the thinly sliced chicken, sprinkle with some salt and pepper, sprinkle with the corn starch making sure all the chicken slices are fully covered.
- Place a large wok over medium high heat, pour the vegetable oil and fry the chicken until lightly golden and crispy, remove from the wok and set aside.
- Using the same wok and over medium high heat, place the minced garlic, ginger and the chili (if using) saute for 1 minute, return the chicken to the wok and give a stir, add carrots and saute with stirring for 1 minute. Add soy sauce and stir for 2 minutes, add sugar, vinegar and the sweet and sour sauce, stir, add rest of vegetables and stir well to get all the vegetables covered with the sauce.
- Keep stirring for 5 minutes until vegetables get cooked but still crunchy and not mushy.
- Plate the stir fry, garnish with some roasted cashew and scallions and serve with steamed rice or noodles.
** You can also add the cooked noodles to the stir fry and stir it well to fully coat it with the sauce and serve it as a noodle dish.
Bon Appetite
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