Description
A go-to weeknight stir fry of browned chicken, onions and red pepper in a soy-sesame sauce - dinner on the table in about 45 minutes.
Ingredients
Chicken and Marinade
- 1 1/2 pounds boneless, skinless chicken thighs or breasts
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
Soy-Sesame Sauce
- 1/4 cup soy sauce
- 2 tablespoons dry sherry or rice wine vinegar
- 1 teaspoon sugar
- 1 teaspoon toasted sesame oil
Vegetables
- 1 large onion
- 1 large red pepper
- 2 large cloves garlic
- 1 teaspoon vegetable oil (for the garlic)
For Stir Frying
- 1 tablespoon vegetable oil (for the chicken)
- 2 tablespoons vegetable oil (for the vegetables)
Instructions
- Prep the chicken: Slice the chicken into 1/2 inch thick strips, then toss in a large bowl with 1 tablespoon soy sauce and 1 tablespoon sherry.
- Prep the sauce: Whisk the sauce ingredients together in a small bowl.
- Prep the vegetables: Trim the onion and pepper, and cut into 1/2 inch thick strips. Mince the garlic, and mix it in a small bowl with 1 teaspoon vegetable oil.
- Cook the chicken: Heat 1 tablespoon oil in a large (12 to 14 inch) nonstick skillet over high heat until the oil is just smoking. Add half 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 paper towels. (In a 14 inch skillet, you may be able to do this in one batch - just don't crowd the pan.)
- Cook the vegetables: Add 2 tablespoons oil to the pan, and 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 them 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, and cook, stirring occasionally, until crisp-tender, about another minute.
- 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 can smell the garlic cooking, then mix it into the vegetables.
- Sauce and serve: Add the chicken and its juices back to the pan, and stir to combine. Pour in the sauce, stir, and cook for another minute or two, until the sauce is bubbling. Serve.
Notes
Serve with white rice and a stir fried vegetable side, like stir fried bok choy. See my stir fry technique for an overview of the method.
Extra quick sauce: Skip the sauce above, and whisk together 2 tablespoons hoisin sauce and 2 tablespoons soy sauce (or just use all hoisin sauce).
Ultra-quick version: Buy pre-cut meat, and only 3/4 pound of chicken so you don't need two batches. Skip marinating the meat, use the extra quick sauce, mince the garlic with a garlic press, and buy pre-sliced peppers and onions from your grocery store's salad bar.
Extra flavor: Add a 1 inch piece of ginger root, peeled and grated or minced, and 2 scallions, sliced thin, to the garlic-oil mix.
I prefer chicken thighs, but chicken breast is fine. So is pork loin or pork tenderloin. Lean beef works, but the sauce goes better with chicken or pork.
Cook in a nonstick skillet or a flat-bottomed wok. Don't heat nonstick cookware over 500°F - the smoking oil tells you when the pan is hot enough.
If your kids are really picky, you can skip the onions and peppers - but they add a lot of flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes