Ginger Chicken Stir Fry

Stir-Fry is a perennial favorite in our household. It's easy to make, you can use a variety of ingredients, and it is very healthy for you. With all its different colors and flavors, it is very appealing to the eyes and the tummy!

What you need:

2 pcs chicken thighs, boiled and pulled from th
e bones
1/2 cup chicken stock
3 tbsps soy sauce
1 tbsp corn starch
1 tbsp minced ginger
2 carrots, julienned

1/3 Vidalia onion, sliced
6 cloves of garlic, sliced thinly

around 10 pcs Baby Bella Mushrooms
1 can of baby corn
1 small can of water chestnuts
2 cups of Broccoli florets, blanched
1 tbsp of Olive oil (plus some more, if needed)

What to do:

Wash the veggies and cut accordingly.
Blanch the broccoli florets and put in an ice bath. Prepare the sauce by whisking the chicken stock, soy sauce, corn starch and ginger in a small bowl. Set aside.

Wash the mushrooms thoroughly and pat dry with a paper towel. Discard the stems and cut the caps lengthwise. Pull the chicken from the bones and let cool.

Pre-heat a large wok over medium heat and add olive oil. When the oil is hot, crank it up to high heat. Throw in the garlic, onion, and ca
rrots. Stir fry for 1 minute. Add in the rest of the vegetables and cook for about 2 - 4 minutes more or until the vegetables are crisp-tender. Add more olive oil if needed.

Put in the chicken and the sauce (remember to whisk
the sauce again before putting it in with the rest of the ingredients!). Cook and stir until the sauce is thickened and bubbly. Serve immediately!

Tips, Tricks and Tweaks:

1. I can never reiterate enough the importance of cleaning your mushrooms thoroughly.
2. Don't be afraid to use a lot of mushrooms - it reduces a great deal when cooked. You wouldn't even notice that you had mushrooms there in the first place!
3. When blanching the broccoli, watch the color. If it turns a bright green, it is ready.
4. Soak broccoli in lemon/water mix for 5 - 10 minutes for thorough cleaning.
5. Placing the broccoli in an ice bath would stop the cooking process and help maintain the fresh appearance.
6. When you are planning to use chicken stock for a dish, boil the chicken with everything - bones, skin and all. They will add more flavor to the broth. Just discard the stuff you won't eat before pulling the meat.
7. If you salted your broth, use a low-sodium soy sauce for the broth-soy sauce-cornstarch mix.
8. Substitute water chestnuts with Jicama or bamboo shoots.
9. Stir Fry is always done fast and in high heat to seal in the juices.


Not Just A Food Blog © 2012 | Designed by Canvas Art, in collaboration with Business Listings , Radio stations and Corporate Office Headquarters