Who needs take-out when you have this easy recipe? I was literally driving to a local Chinese restaurant when I took a sharp left toward the grocery store instead. With a few vegetables, a couple of boneless, skinless chicken thighs (on sale!), and a recipe I watched on You Tube, I made my own stir fry. If I say say myself, it was really, really good.
My previous attempts at stir fry did not include a sauce. I suppose this is a personal preference, but I thought the flavor made all the difference. The sauce was closer to the take-out I have always enjoyed.
Ingredients:
Raw vegetables, variety of your choice
I used: Red onion
Red pepper
Broccoli
Yellow squash
Asparagus tips
Mushrooms
Celery
Snow peas
3 Tbsp canola oil
2 large cloves garlic, minced
1 cup chicken stock
1 Tbsp rice vinegar
1 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp sugar
1 Tbsp corn starch
Water
Directions:
1. Chop vegetables to similar sizes, about 1". Mince garlic.
2. Mix chicken stock, rice vinegar, soy sauce, sesame oil, sugar and corn starch. Put aside.
3. Heat canola oil over high heat. Add minced garlic and stir, about 1 minute.
4. Add chopped vegetables and continuously stir for about 5 minutes.
5. Add a couple of tablespoons of water and cover with lid for 1 minute. Pour mixture over vegetables while stirring. Continue stirring as it thickens. Plate and enjoy!
Variation:
In a separate pan, I skillet-fried 2 skinless, boneless small chicken thighs, sliced, and added to vegetables. You could also slice and cook the chicken with the vegetables and sauce.
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