Today Is National Fried Chicken Day
Is this what you’d expected? Maybe not! This is a chicken stir fry. Not only healthy but delicious! Now on Kitchen Getaway. And get ready … Tomorrow is National Strawberry Sundae Day! I’ll be using my Cuisinart Ice Cream Maker (BTW … it makes much more than just ice cream!) … My Cuisinart isn’t as pretty … Or new like the giveaway! Have you checked out the giveaways yet??
Click here Giveaway Starts Now!
Recipe
A wok is best but a heavily bottomed skillet that can withstand high heat will work.
4-5 Servings
l Pound boneless and skinless chicken thighs sliced into approximately 1/4 inch thick slices
2 Tablespoons of peanut oil or other high temperature oil
1/4 Cup yellow or green onion-chopped
1-2 Cloves garlic-minced
4 small-medium sized shiitake mushrooms-sliced thinly
5 Cups of a combination of vegetables, your choice: thinly sliced peeled carrots, cauliflower-broken into small pieces and heavy pieces sliced thinly, broccoli with stems sliced thinly and flowerets removed and left intact, bok choy-sliced thinly, frozen pea pods-thawed, frozen peas, broccolini-stems sliced, broccoli rabe, You get the idea.
1 Cup water
2 Tablespoons of cornstarch or 1/4 cup all purpose flour
2 Tablespoons of Sherry (optional)
2 Tablespoons of soy sauce
1/2 Teaspoon of ground ginger or fresh ginger (one inch-peeled and minced)
1 chicken bouillon cube or one teaspoon of bouillon powder OR substitute 1 cup chicken broth for water. This is to intensify the flavor but can be eliminated without destroying the dish.
Salt to taste.
Have all ingredients ready before you begin. This moves quickly. Mix the one cup of water, cornstarch, sherry, soy sauce, ginger and bouillon. Set this aside. (Chicken broth can be substituted for the water here and the bouillon eliminated.)
Heat one tablespoon oil over high heat and add onion. Cook about one minute and then add mushrooms and continue cooking until the mushrooms begin turning a little brown. Continuing on high heat and add the chicken a little at a time. Add more oil if necessary. The chicken and mushrooms will continue browning. Interestingly, the onion will only slightly brown. Continue to stir after all chicken has been added. Add garlic.
Next add the vegetables that require longer cooking like the carrots, stems of the cauliflower and broccoli. Continue stirring over high heat. The chicken will be close to done at this point. The small pieces of chicken allow it to cook more quickly. This is important. Rare chicken is not acceptable.
After a few minutes of cooking the tougher parts of the vegetables add other vegetables. You can hold off on flowerets and peas if you like. These only require a minute to cook. Now turn the heat to medium and cover the skillet. Simmer for 5 minutes.
Simmering with lid in place. Next remove lid and add the liquid mixture put together earlier. Add the tender veggies if you held these out to avoid over cooking. Cook until thickened.
