Sunday, January 11, 2009
Chicken Stir Fry
My sister is a wonderful cook. She cuts up a couple of pieces of meats, throws in this and that, with a little pinch of seasoning or what not, and voila! She'd have some of the most satisfying dinners served on the table. One of my fondest memories with her was sharing a meal in her kitchen, when the dishes are simple, not pretentious, but never fails to hit just the right spots in my tummy!
This one is a recipe which I have adapted from her during our college years. It's a basic stir-fry recipe using Indonesian's Soy Sauce. This recipe is truly forgiving, you can modify the meat based on whatever you have on hand, it can either be pork, shrimp, beef or scallops. I personally prefer chicken. And whichever meat you choose, just make sure that you slice them uniformly to allow them to cook evenly. And the veggies are the same way. I usually have frozen stir fry in hand, and throws in whatever leftover veggies that I try to use up from the fridge.
I hope you can take this recipe and modify it to fit your family!
2 Chicken Breast
5 Cups of Mixed Vegetables (Carrots, broccoli, baby carrots, sweet peas, mushroom)
1 tbsp of peanut oil
1 Small onion, sliced thinly
4 Cloves of Garlic, minced
3 Tbsp of your fave Soy Sauce (in this one, I used Indonesian Soy Sauce)
2 Cups of Water
1 Tbsp of Chili Sauce (you can find this in Oriental Market, I used Sambal Oelek)
Salt & Pepper to taste
Saute the garlic and onion in peanut oil, until slightly browned.
Add chili sauce. Mix together.
Add sliced chicken. Cook for about 5-10 minutes, turn occasionally to make sure the chicken is cooked thoroughly. Cover pan if required to expedite cooking.
Add vegetables, 2 cups of water, salt, pepper, and soy sauce. Cover.
Cook for about 10 minutes.
Serve with hot rice.