This so happens to be one of our favorite stir fry recipes that I adapted from a Better Homes And Gardens article a number of years ago. What can I say about stir fry that I haven’t already said except to reintegrate the ease and flavors of these main dishes. You’ll find that oriental
cooking has several techniques aside from stir fry such as firepot cooking, tempura, steaming, grilling and etc. A good oriental cookbook on this subject is great fun and very educational. You’ll soon find so many wonderful, healthy recipes to indulge in and enjoy.
I like Japanese cooking as well. The main difference between Chinese and Japanese is in Japanese cooking the sauce is not thick such as in Sukiyaki.
My approach is somewhat different than some recipes when I prepare stir fry as I like to prepare my sauce and marinade my cut meat in it for at least 30 minutes or longer. Either way this is a a delicious dish, one I hope you try.
1 1/2 pounds whole chicken breast, skinned, split and boned and cut into bite size pieces
3 Tablespoons soy sauce
2 teaspoons corn starch
2 Tablespoons dry wine
1 teaspoon grated fresh ginger
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
2 Tablespoons avocado oil
2 medium green peppers, cut into bite sized pieces
4 green onions, bias cut into bite sized pieces
1 cup walnuts
Prepare your chicken as directed above and set aside. In a small bowl combine the soy sauce, corn starch, wine, fresh ginger,salt, and cayenne pepper. Place chicken in the sauce and stir well, then set aside.
Cut your green peppers and onions and set aside.
Heat a wok or large skillet on medium high then add your oil, I use avocado oil as it can handle temps up to 500 degrees. You don’t want to use say olive oil as it is best for salad dressings and such. Gently add your chicken to the wok or skillet- be careful as it may “spit”, then stir and cover with lid. Every so often remove the lid and stir if it has created a thick sauce add enough water to make it the consistency you desire. We like a lot of sauce so I will add enough water (approx 1/4 cup) to achieve this. Watch carefully as it won’t take long to cook at this temp. Lower the temp to medium low and add your green peppers, sauté for a minute or two then add the onions and sauté for a minute or two. Do not over cook as you want the vegetable to be crispy, just not raw.
Just before serving add the walnuts to heat up but it’s not necessary to cook these allow them to have a nice crunch.
Serve with a bowl of rice and enjoy. Let us know how you enjoyed it and if you served it with something else, what?