The Vague Recipe Stir-Fry
Alright, so this one was a bit of a seat-of-the-pants experiment, but it turned out pretty great! The amounts are vague and the exact ingredients are flexible as well (hence the picture of an empty wok on a- rather dirty- stove). Still, this seemed worth posting to me. It was, after all, both tasty and super easy. Serves 4 (medium) or 3 (large).
- 3 chicken breasts
- About 3 cups vegetables and such (wow, is that unhelpful or what? Listed below is what I used, but you could probably use just about anything)
- about 1/3 onion, diced (you may want more; that’s just what we had on hand)
- 4 green bell peppers, chopped (literally the tiniest peppers I have ever seen- they were roughly the size of sad nectarines- so if you have normal-sized bell peppers in your fridge, you’ll probably only need 2)
- 4 handfuls baby carrots, halved and sliced (somewhere in the neighborhood of 6-8 oz.)
- 4 stalks celery, chopped
- Handful of rather old sugar snap peas, found lurking in the vegetable drawer
- Marinade (double; set half aside):
- 1/2 cup low sodium soy sauce
- 1 1/2 tbsp olive oil
- 6 tbsp honey
- 10 drops toasted sesame oil (comes through pretty strong; if you don’t like the flavor just reduce or omit this)
- 1 1/2 tbsp rice wine vinegar
- 3 tsp garlic powder
- 3 tsp onion powder
- 2 tsp ginger powder
- salt and pepper to taste
- 2 cups basmati rice (done in rice cooker- add a splash of white vinegar to prevent clumping)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 5 drops toasted sesame oil
- To taste:
- Chinese 5 spice
- Garlic power
- Onion powder
- Ginger powder
- Salt and pepper
- Combine all marinade ingredients and stir well. Set aside half for use in cooking later. Pierce each chicken breast several times with a fork (to help with absorbing the marinade) and toss to coat. Marinate, covered and refrigerated, for at least 1 hour.
- Preheat the 2 tbsp olive oil, 5 drops toasted sesame oil, and 2 minced garlic cloves in a wok on the stove.
- While the wok heats up, wash and chop vegetables. Toss with the reserved marinade. Remove chicken from its marinade and chop into bite-size pieces.
- Add the chicken to the wok and toss to coat in olive oil. Then stir in vegetables along with their marinade.
- Cook over medium heat for fifteen minutes, stirring frequently, until most of the liquid has evaporated.
- Adjust seasoning. I added 2 hefty shakes each of onion and 5 spice; a shake each of ginger and garlic; and several twists of the grinders for sea salt and pepper. The flavor was pretty mild but definitely not bland. Really it’s up to you.
- Serve over rice.
NOTES: As I said before, this recipe is vague and flexible. You could easily substitute beef, tofu, beans- pretty much anything for the chicken and it would still work.