Ingredients
Equipment
Method
- Decide wether whether you want to rice or noodles start preparing that
- Dry the chicken cut it into bite size pieces. add some pepper and salt
- Cut the veggies in bite size pieces. the tougher the veggie the thinner the slice
- Grate the ginger, add chili flakes, soy sauce, cornstarch and the maple syrup and set aside
- Heat the pan on moderate till high heat till oil is simmering
- start stir frying the veggies. The tougher pieces going in first. A couple of minutes till a bit crisp. Set aside
- Add bit of oil if necessary fry the chicken in batches. don t overcrowd the pan. Let one side brown a bit. turn the pieces. then do the next batch
- When the chicken is done add the veggies and the stirfry sauce. Heat to moderate high. Cook for 2 till 3 minutes till the sauce thickens
- Add the rice or noodles. Heat through. Serve immediately
Notes
I’ve made this recipe several times, and it’s surprisingly not too challenging. Even as a slow cook, I can usually prepare it in just under an hour. If you’re quicker in the kitchen, you might even whip it up in half the time. I stumbled upon some great inspiration for stir-frying techniques online.
The original recipe can be found here. Additionally, I found helpful guidance on stir-frying vegetables on [WikiHow] and a nice cheatsheet for stir-fry sauce recipes at Seasons and Suppers. For more diverse stir-fry ideas, check out America’s Test Kitchen.
What I love about this recipe is its adaptability; you can use whatever you have in your pantry, resulting in countless delicious variations. So, don’t hesitate to experiment and have fun in the kitchen!
