Asian Chicken Stir Fry is a time-tested recipe taught to me by my mom, who was taught by my uncle. Through the years, we have discovered that there are many ways to make it with a variety of sauce flavors. I have made it with homemade sauce using soy sauce or teriyaki sauce and a cornstarch thickening, and I sometimes use a simpler route with bottled sauces. (Panda Express, anyone?)
What Vegetables Should I Use?
The vegetable choices are limitless — pick your favorite combinations, and add them to the frying pan in the order listed, allowing the hardest vegetables to cook for a few minutes before adding the softer ones.
- carrots
- celery
- bok choy
- green beans
- broccoli
- cauliflower
- green or yellow onion
- tri-colored peppers
- snap peas
- zucchini
- yellow squash
- mushrooms
What Extras Should I Use in Asian Chicken Stir Fry?
Include some crunch and salty flavor with extras like peanuts (use the cocktail variety in a can), cashews, or water chestnuts. Red pepper flakes create a nice zip if you like some heat, and when I use Panda Express Orange Chicken sauce instead of the homemade sauce, I add some sesame seeds to the finished skillet.
- peanuts
- cashews
- water chestnuts
- bean sprouts
- red pepper flakes
- sesame seeds
Suggested Combinations:
- carrots, celery, cabbage, onion, broccoli, water chestnuts
- red and green pepper, onion, bok choy, mushrooms, peanuts, red pepper flakes
- broccoli, cauliflower, peppers, water chestnuts, cashews
- broccoli, zucchini, yellow squash, mushrooms
Asian Chicken Stir Fry
Equipment
- rice cooker
- tall sided skillet
Ingredients
- 1 c rice
- olive oil
- 2 boneless skinless chicken breasts
- 1/4 c + 1/2 c teriyaki sauce use at different times
- 4 c vegetables of choice
- 1 T brown sugar
- 1 t garlic powder
- 1 c water
- 3 T cornstarch
Instructions
- Cook rice in rice cooker or on stove top as you usually do.
- Drizzle a swirl of oil into a deep frying pan. Cook chicken, dicing it as it cooks. Allow to simmer until the juices evaporate and the chicken is fully cooked and browning. Add 1/4 c teriyaki or soy sauce and remove sauce and chicken from pan to a bowl.
- Add another swirl of oil into the same pan and cook vegetables, starting with the hardest ones (like carrots) first.
- Prepare a slurry of 1/3 c teriyaki sauce, a T sugar, garlic powder, 1 c water, and 3 T cornstarch. When all of the vegetables are in the pan and just starting to get tender. push the vegetables to the edges of the pan and make a center hole. Slowly pour the liquid slurry into the hot pan and whisk constantly until it begins to thicken. Combine all vegetables, sauce, and add back chicken. Heat through, ensure the vegetables are crisp-tender, serve over cooked rice.
Leave a Reply