My Favorite Stir Fry

"I don't like bottled sauces, so I made my own for stir fry. The meat marinade for this recipe and the accompanying sauce use the same ingredients for convenience."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
Ready In:
25mins
Ingredients:
23
Serves:
2-4
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ingredients

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directions

  • Combine all ingredients for the marinade, and prepare chicken in bite sized pieces, either thin strps or chunks. Place chicken and marinade in a ziploc bag and marinate in refrigerator at least one hour.
  • Meanwhile, prep all of your vegetables for stir-frying.
  • Make the sauce by combining the chicken broth, soy sauce, ginger, garlic, and pepper flakes and 5-spice in a small saucepan. Bring to a boil. While this is heating, combine the sherry and cornstarch until smooth. When sauce mixture boils, add the cornstarch mixture and stir until sauce is thick. Keep sauce warm.
  • Heat 1-2 Tbsp oil in wok until nearly smoking hot(I like to add a few red pepper flakes to the oil) and add the peanuts. Fry for 2 minutes, then remove to a small bowl.
  • Add all of the vegetables to the very hot wok and stir-fry until the vegetables are tender crisp. Drain the chicken and discard the marinade.
  • Remove the vegetables to a bowl. Add oil to the wok if necessary and again get it smoking hot. Add the chicken and stir-fry until juices are clear and cooked off.
  • Add peanuts, cooked vegetables, and sauce back in to the wok and stir to coat.
  • Serve immediately over hot cooked rice.

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Reviews

  1. I am only reviewing the sauce part of this recipe, as I had some vegies I wanted to stir-fry and this sauce sounded perfect. And it was. Great flavor. I will be making this again. I used it on some carrots, cauliflower, broccoli and snap peas. I was serving it with a real spicy dish, so the mild sauce was a good contrast.
     
  2. Well, I can see why this is your favorite stir fry! I can't believe I'm the first to review this wonderful recipe. My husband and I gobbled this down; it was delicious, every bit of it. I did use a slightly different veggie variation, because of what I had on hand, and I served this with brown rice. A real winner; thanks for sharing it!
     
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RECIPE SUBMITTED BY

I've been cooking in restaurants since the age of 14, and owned a supper club for a time. Whenever it's time for a family get together or celebration, I'm usually asked to "do the food". I enjoy trying new recipes and sharing my own with others.
 
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