MY FAVORITE STIR FRY

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My Favorite Stir Fry image

I don't like bottled sauces, so I made my own for stir fry. The meat marinade for this recipe and the accompanying sauce use the same ingredients for convenience.

Provided by Rumdrinker25

Categories     Chicken Breast

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 23

1/4 cup soy sauce
1/4 cup dry sherry
1 teaspoon grated fresh ginger
1 teaspoon garlic, minced
1/8-1/4 teaspoon red pepper flakes, to taste
1 dash Chinese five spice powder
1 cup chicken broth
1/8 cup soy sauce
1/8 cup dry sherry
2 tablespoons cornstarch
1 teaspoon grated fresh ginger
1 teaspoon garlic, minced
1/8-1/4 teaspoon red pepper flakes
1 dash Chinese five spice powder
1 -2 boneless skinless chicken breast
1 cup broccoli floret
1 cup cauliflower floret
1/2 cup carrot, cut in sticks
1/2 cup celery, sliced diagonally
1/2 cup salted peanuts (not dry roasted)
8 ounces fresh mushrooms, sliced
1 bunch green onion, cleaned and cut in 1-inch lengths
2 tablespoons canola oil (for frying)

Steps:

  • Combine all ingredients for the marinade, and prepare chicken in bite sized pieces, either thin strps or chunks. Place chicken and marinade in a ziploc bag and marinate in refrigerator at least one hour.
  • Meanwhile, prep all of your vegetables for stir-frying.
  • Make the sauce by combining the chicken broth, soy sauce, ginger, garlic, and pepper flakes and 5-spice in a small saucepan. Bring to a boil. While this is heating, combine the sherry and cornstarch until smooth. When sauce mixture boils, add the cornstarch mixture and stir until sauce is thick. Keep sauce warm.
  • Heat 1-2 Tbsp oil in wok until nearly smoking hot(I like to add a few red pepper flakes to the oil) and add the peanuts. Fry for 2 minutes, then remove to a small bowl.
  • Add all of the vegetables to the very hot wok and stir-fry until the vegetables are tender crisp. Drain the chicken and discard the marinade.
  • Remove the vegetables to a bowl. Add oil to the wok if necessary and again get it smoking hot. Add the chicken and stir-fry until juices are clear and cooked off.
  • Add peanuts, cooked vegetables, and sauce back in to the wok and stir to coat.
  • Serve immediately over hot cooked rice.

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