This is Chicken and Vegetable Stir Fry. The key to a good stir fry is technique. As you probably guessed from the name, there is a lot of stirring involved and high heat. That’s of course where the name stir fry comes from. You don’t want to lower the heat while cooking either. Just keep stirring. The rest takes care of itself. Enjoy this recipe from all of us at Filipino Chow.
- 1 pound of boneless chicken, cut into thick strips
- 3 cloves of garlic, peeled then minced
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 large carrots, thinly sliced
- 5-10 pieces of baby corn
- 8 ounces of mushrooms, chopped
- 1⁄2 cup of chicken broth
- 1 tablespoon of cornstarch
- 1 tablespoon of oyster sauce
- 1 tablespoon of soy sauce
- pinch of salt
- pinch of black pepper powder
- pinch of sugar
- dash of sesame oil
- cooking oil
- Combine the chicken broth, cornstarch, oyster sauce, soy sauce, sugar and sesame oil in a bowl.
- Stir the mixture together until it is well blended then set it aside.
- In a large pan or wok, heat the cooking oil over medium-high heat.
- When the pan is hot, carefully add the chicken to the pan and immediately begin to toss and stir it.
- Cook the chicken until the outside appears done.
- Add the carrots to the pan then sauté for a few minutes.
- Then add the garlic and onion to the pan and stir to combine everything.
- Sauté for a couple minutes until the onions have softened.
- Add the mushrooms and baby corn then continue to sauté.
- Now add the red and green bell peppers and stir to blend.
- Continue to stir and toss the mixture for a few more minutes.
- Pour the liquid mixture into the pan then stir to mix it all together.
- Simmer for a few minutes until the sauce thickens.
- Add salt and pepper to taste.
- Remove the pan from the heating element and transfer the stir fry to a serving dish.
- Serve hot over steamed rice.
Before you begin, make sure you have all your ingredients chopped and ready to go because a stir fry cooks fast. You won't have time to do any chopping once you start cooking. Also keep in mind that the sequence in which you add the ingredients to the pan depends on the amount of time it will take for that ingredient to cook. So its important to consider how thick you slice some ingredients. The thicker the cut on things like carrots the longer it will take for them to be fully cooked. Instead of using chicken bouillon, you can make a chicken broth by boiling leftover chicken bones, then reducing the liquid.