Word on the street is I'd be fatter if I weren't so poor. Being a starving college student presents a whole new level of despair when you're a culinary/hospitality management student. I plan to talk about food. I plan to show you food. Let's drool over recipes together. And on the rare occasion that I can afford something other than ramen and pb&j, we dine!
My friend wanted me to post this recipe because he thinks I’m a culinary genius. His words, not mine. Though he is, more or less, accurate.
Ok, not really. This is ridiculously easy to make and damn tasty though. Obviously you can use whatever ingredients you want. This time around I used chicken, green onion, red bell pepper, snow peas, garlic, ginger, and mushrooms. The recipe calls for fried chicken cubes which is amazing but I like to pretend I’m healthy every once in a while and just go with sauteed chicken strips.
Make sure to get your prep done for everything first and then you can just fly through the cooking process.
For the veg, slice the mushrooms, red bell peppers and onions. Finely mince the garlic and grate the ginger, and be sure to remove the strings from the snow peas. (Trust me, it makes all the difference.)
Slice the chicken breasts into even strips.
The sauce is the best part of this: Start with the corn starch and add a tablespoon or so of the chicken broth so the corn starch doesnt clump. Mix it well and then add the rest of the broth and the other ingredients (sambal, soy sauce, sugar).
Start the sauce in the sauce pan, bring to a boil. Meanwhile, drizzle a skillet with olive oil and start sauteeing your chicken strips on medium to medium-high heat. After the sauce boils reduce to a simmer and cook. (You’re waiting for the sauce to thicken up).
Once the chicken is cooked, remove from the pan and dump the oil. With a fresh drizzle of olive oil, throw in and sautee your veg. Remember it’s a stir fry and you want your veggies to be crisp so all you need is two, maybe three minutes tops.
Add your sauce and chicken and mix it well.
At this point, all you’re waiting for is the sauce to thicken and stick to all your ingredients. Feel free to add a bit more corn starch to help thicken. A little goes a long way. Just be sure not to overcook because a stir fry with mushy veggies is stupid, yo.
Finished! In all honesty, I should have let the sauce thicken a bit more, and served on rice buuuuuuut my friend Matty Q showed up and we had some major drinking to partake in. BTW, this is the best end of the night, partied too hard food ever!
2 Chicken Breasts, cut into strips (Cubed and 3-step breaded if you’re going to fry)
3 Green Onions
1 Red Bell Pepper
1/2 Cup Snow Peas (Strings removed)
1/2 Cup Mushrooms, sliced
2 Cloves Garlic, fine mince
1 1/2 Tablespoons Ginger, peeled and grated
2 Teaspoons Sambal
1 14.5 oz Can Chicken Stock
3 Tablespoons Soy Sauce
3 Teaspoons Corn Starch
2 Teaspoons Sugar
Mix ingredients for sauce and bring to a boil in saucepan. Reduce to simmer. Sautee chicken breasts and remove from pan. Set aside. Sautee veg until warmed, add chicken and sauce, and cook until sauce thickens and coats ingredients.
Serve on a bed of rice.