Over the years I have had several people mention to me that they are sort of ‘afraid’ of cooking Asian food. I guess it’s one of those things that most people only have at restaurants, and often think the ingredients can be weird or difficult to find. Well, this stir fry is one of my family’s favorite recipes, and it’s SUPER easy. I thought I would share it with all of you who might find cooking Asian meals to be intimidating! There are a few ingredients that you might initially think you don’t want to invest in, but trust me on this…you will be making this Easy Stir Fry all the time and the ingredients will be well worth it!
This is a sort of non-recipe, recipe. It’s really up to your interpretation {which veggies and protein you add}, but I’m going to share with you the ingredients I regularly use.
- 1 lb. Boneless, Skinless Chicken Breasts {cut into bite size pieces}
- 1 Tbsp. Soy Sauce
- 1 Tbsp. Dry Sherry
- 1 Large Onion {Vidalia}
- 1 Bag Broccoli Slaw {I always add some extra shredded carrots}
- 1 Tbsp. Fresh Garlic
- 1 Tbsp. Ginger Root
- Olive or Vegetable Oil
- 1/4 C. Chicken Broth
- 1/4 C. Soy Sauce
- 2 tsp. Rice Wine Vinegar
- 2 tsp. Toasted Sesame Oil
- 1 tsp. Sugar
- I prefer to get all of my ingredients prepared before I even think about cooking. I feel like the cooking process in this recipe goes relatively fast, so having everything ready and next to the stove is always my plan of action.
- Cut the chicken into bite-size pieces. add the soy sauce & sherry to the chicken and allow to marinate while preparing the rest of your dish.
- Peel the onion. Cut in half {pole to pole}, then cut each half into approximately 8 wedges.
- Open the bag of broccoli slaw & add extra shredded carrots if you choose.
- Mince the garlic and ginger root. {You could use bottled, but fresh tastes much better}.
- Stir together the sauce ingredients in a measuring cup. (These are all the ingredients listed below “Olive or Vegetable Oil” above).
- If you’d like the stir-fry to look extra pretty, mix 2 tsp. cornstarch with 2 Tbsp. chicken broth to make a glaze.
- After you’re done prepping, heat a 12-inch non-stick skillet over high heat and add 1 Tbsp. oil. When the oil is heated, add half of the chicken to your pan. Stir-fry until the chicken is well-browned and cooked through {2-3 minutes}.
- Transfer to a clean bowl and repeat with the remaining chicken.
- It is imperative to cook the chicken in batches. {Most} home stoves don’t have the power to stir-fry a lot of food at once, making your food stew instead of pan-fry.
- Add another 2 Tbsp. of oil to the pan and toss in the onion. Stir-fry until browned, but not soft – approximately 1 minute.
- Throw the garlic and ginger in with the onion.
- Immediately add 1/2 of the broccoli slaw.
- After a few minutes, add the rest of the batch. Stir-fry until the slaw is tender but crisp, usually another 1-2 minutes.
- Add the chicken back into the pan and stir in the flavoring sauce. If you choose, coat with your glaze mixture.
- *If the stir-fry sauces seem too thick, add extra chicken broth.
I always serve our stir-fry over a bed of brown rice. Delicious!
It is also wonderful with a topping of Yum Yum Sauce.
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I am going to have to make this for dinner sometime soon. I’ve pinned this! Thanks so much for sharing on Marvelous Mondays. I hope to see you again next week! :)
Julie