This recipe is one of my go to weeknight meals. Stir-fried chicken, plus a stir fried vegetable side and white rice - I can have dinner on the table in about 45 minutes. The key to this recipe is the stir fry technique; once you have the stir fry technique internalized, this recipe comes together quickly.
Recipe: Stir Fried Chicken with Peppers and Onions
- 1.5 lb boneless, skinless chicken (thigh or breast)
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
Sauce: (Soy/Sesame sauce)
- ¼ cup soy sauce
- 2 tablespoon dry sherry or rice wine vinegar
- 1 teaspoon sugar
- 1 teaspoon toasted sesame oil
- 1 large onion
- 1 large red pepper
- 2 large cloves garlic
- 1 teaspoon vegetable oil
- 1 tablespoon vegetable oil (For meat stir fry)
- 2 tablespoon vegetable oil (For veg stir fry)
Instructions: (Again, see the stir fry technique for an overview)
1. Prep protein: Slice the chicken into ½" thick strips, then toss in a large bowl with 1 tablespoon soy and 1 tablespoon sherry.
4. Prep garlic: Mince garlic, and mix in small bowl with 1 teaspoon vegetable oil.
5. Cook the chicken: Put 1 tablespoon oil in a large (12" to 14")nonstick skillet, and heat on high until the oil is just smoking. Addhalf the chicken, let it sit for 1 minute, or until well browned, then flip and brown the other side, about another minute. Remove to a plate, then cook the second half of the chicken, and remove to the same plate. Wipe the pan clean with a wad of paper towels. (If you have a 14" skillet, youmay be able to do this in one batch - just don't crowd the pan.)
6. Cook the vegetables: Add the 2 tablespoon oil to the pan, and let heat on high for 1 minute, or until the oil is shimmering. Add the onions, let sit for 1 minute (or until well browned on one side), then push to the edge of the pan. Add the peppers to the middle of the pan, and let sit for another minute, or until well browned. Stir the onions and peppers together, then cook, stirring occasionally, until they are crisp-tender, usually about another minute.
7. Cook the garlic: Make a hole in the center of the pan, and add the garlic-oil mixture. Let sit for 30 seconds, or until you start to smell the garlic cooking. Mix into the rest of the vegetables.
8. Sauce: Add the reserved chicken with its juices into the pan, stir to combine, then pour the sauce into the pan, stir to combine, and let cook for another minute or two, until the sauce is bubbling.
*Extra quick sauce: skip the sauce above, and use 2 tablespoon hoisin sauce and 2 tablespoon soy sauce, whisked together. (Or, just use all hoisin sauce).
*Cook in a nonstick skillet instead of a wok. American stoves don't produce enough heat to brown anything in the small, flat bottom of a real wok. If you have a real wok burner, and a carbon steel wok from China, then go for it!*
*But - if you have all that, why are you reading THIS recipe? You already know what you're doing!
*Nonstick cookware safety: Don't heat your nonstick cookware to temperatures over 500*F - it may start to break down, and release harmful gases at that point. That's why we add oil to the pan - it starts to smoke between 350*F and 450*F, giving you a visual guide to when the pan is hot enough to use.
Inspired by various sources. See my stir fry post for the list. That being said, when I do a weeknight stir-fry, I give a quick thanks to Pam Anderson for introducing me to the technique.
Mike V @ DadCooksDinner says
I don't know for sure - probably a few days at least, up to five days if the vegetables were cut recently.
Chris Lukowski says
I really like the idea of buying pre-cut veg to save time (never thought to look at the salad bar), but have avoided it up to this point because I worried that they would go bad too quickly if not used immediately. How long can you keep it in the fridge before it goes funky?