Chicken Stir-Fry

Brought to you courtesy of late night house painting.

This is a chicken version of a mushroom, pepper steak stir-fry recipe my sister gave to me. It’s yummy and goes great with rice and plum wine!* Maybe next week I’ll do something without chicken, hmm.

Chef’s knife
Wooden cutting board
One wok or large skillet
Wooden spoon
Small mixing bowl
1/2 Cup

2 skinless, boneless chicken breast
1 Tbs. canola oil**
1 garlic clove, minced
1 tsp. ginger root, minced
1 Tbs. kosher salt
1 Tbs. fresh ground black pepper
1 red bell pepper, sliced
1 green bell pepper, sliced
1/2 C. yellow onion, sliced
1 C. crimini mushroom, sliced
1/2 C. sherry cooking wine
3 Tbs. rice vinegar
1 Tbs. corn starch
6 stalks green onion, chopped
1 tomato, quartered

Using your chef’s knife and cutting board, mince the garlic and ginger. Heat your wok or skillet over a medium-flame. Once the pan is hot add the canola oil. Heat the oil for 30 seconds to 1 minute. Add the garlic and ginger, saute with wooden spoon.

As the garlic and ginger saute, rub the chicken breast with salt and pepper. Place the chicken smooth side down in the skillet. As the chicken is grilling, slice your red pepper, green pepper and onion. After 5-7 minutes flip the chicken.

Let the chicken grill for 5-7 more minutes. While you wait, whisk together the sherry, vinegar and cornstarch. This should create a sauce, about the consistency of soup.

Remove the chicken from the skillet and let rest on cutting board. Add the peppers and onion to the pan. Let the vegetables grill for about 2 minutes. Add the mushrooms. Saute the vegetable mixture for about 5 minutes.

Gently pour in the sherry, vinegar and cornstarch mixture. Stir the vegetables, as the sauce thickens. Continue to cook for 2-3 minutes letting the sauce thicken. Turn off the heat.

Toss in the green onions and tomatoes and stir. Slice the chicken breasts across the grain about 1 inch thick slices. Stir into the stir-fry, serve on top of rice and enjoy!

*As a side note, I want to try this recipe with peanuts and water chestnuts. (Sorry Andrew, no bok choy.) This recipe was the creation of a late night, a hungry tummy and whatever food was available in the fridge.

**Measurements are approximate. Please feel free to make any changes you think are necessary. And let me know about them all.


About kristamaesmith

I'm a writer living with my boyfriend in Salt Lake City, Utah where I cheer for the Jazz, walk my dog, and spend too much money in local restaurants. I work in marketing for higher education and blog about food, travel, television, and whatever shiny moment catches my fancy.
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4 Responses to Chicken Stir-Fry

  1. ava w. says:

    Gasp! No chicken?!!

  2. Krista Smith says:

    Don’t worry! You know chicken will be back.I just think a little variety would be nice.

  3. Andrew says:

    … just a little note…. because you are using cornstarch (and i am asuming regular as opposed to x-13) you should boil the sauce first then add it the the veggies. boiling cornstarch is the only way to rid the dish of the cornstarchy flavor…also, (this is strichly for presentation) you might want to consider using x-13 cornstarch because it does not make sauces cloudy like regular cornstarch does….it sounds delicious!

  4. Krista Smith says:

    Andrew, I love your advice and spelling errors. Thanks for reading and contributing! I love my fluffy!

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