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Serves 4-6 |
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| Before preparing the chicken, start the white rice cooking. It will be done just in time. |
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¼ cup soy sauce 2 tsp ground ginger ½ tsp garlic powder 1 tsp onion powder 2 tsp cornstarch ¼ tsp ground pepper
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Mix in a small dish or glass measuring cup. Set aside. Half will be used to marinate the chicken and the other half for the sauce. |
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6 pieces boneless chicken breast (1 ½ lbs) |
Cut the chicken diagonally into ½ strips, then cut into cubes. The chicken will be most tender if you cut the diagonal strips across the grain like this:
Place the chicken cubes in a plastic bag or bowl. Pour half of the soy sauce mixture over the chicken and mix well. Set aside to marinate for 10 minutes.
Wash your cutting board and knife with soap and hot water before using for vegetables.
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1 green bell pepper 1 sweet yellow onion Add any other chopped veggies as you like such as Zucchini, mushrooms, snow peas, red pepper, celery |
Wash and chop the bell pepper into 1” pieces. Peel the onion and slice across the rings to ¼” – ½ “ slices, then chop to ½” pieces. |
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Olive oil |
Assemble the bowls with chicken, vegetables and sauce near the stove. Set the wok on the stove with high heat, or use a sauté pan with med-high heat. Pour in olive oil to coat the sides of the wok to ¼” in the bottom of the pan. Use a splatter screen when stir frying to avoid burns.
Carefully add the vegetables to the hot oil, protecting yourself with the screen. Stir with a long wooden spoon or wooden spatula. Stir fry for 2-3 minutes until the onion is tender and translucent around the edges. Turn off the heat. Transfer the vegetables to a bowl and set aside.
Add more oil to the wok to ¼” in the bottom. Turn the heat back on. When it is hot, add the chicken, distributing it evenly around the bottom and sides of the pan. While adding the chicken, protect yourself with the screen- hold the screen in your left hand between you and the pan while adding the chicken with your right hand. Cover with the screen and let it fry for 5 minutes without stirring until it starts to brown on the bottom. Now stir at 30 second intervals and fry for an additional 5 minutes until the chicken is done. Turn off the heat.
Remove the excess oil from the pan by wadding a paper towel and pressing it along the sides. Throw the towel away. |
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¼ cup dry white wine ¼ cup water |
Turn the heat back on. Add the wine to the reserved sauce and pour over the chicken. Add water to the sauce dish and pour into the pan. Stir and cook for a minute until the sauce thickens. Add more water if the sauce is too thick.
Add the vegetables back into the pan, stir and heat for a minute to warm them.
Serve with white rice. |
Stirfry chicken was Jenny’s favorite meal as a teenager. We have it so often, we simply refer to it as “Chicken and Rice … Again”. This basic recipe works in many variations such as Cashew Chicken and Stirfry Chicken with Pineapple.