Sizzling Stir Crazy
From keni 13 years agoIngredients
- 2lbs boneless, skinless chicken(I used tenderloins) cut into pieces shopping list
- 1/2 cup cornstarch shopping list
- 2T peanut or olive oil shopping list
- 2 bell peppers, chopped in bite sized pieces shopping list
- 12oz fresh mushrooms, sliced shopping list
- 1lb fresh asparagus spears, trimmed shopping list
- 8oz canned whole hot peppers(I used my own canned that were a serano variety, but you can use your choice...sub mild chilies, if desired) shopping list
- 1 cup fresh bean sprouts shopping list
- 1 leek or 3 green onions, sliced shopping list
- Optional other ingredients: sliced water chestnuts, bamboo shoots, lil corns, carrots, etc shopping list
- 8oz tomato sauce shopping list
- 2t ginger, grated shopping list
- 1T soy or worcestershire sauce(for me, it's the latter :) shopping list
- 3 cloves garlic shopping list
- 1/4 cup white wine shopping list
- 1 cup chicken stock shopping list
- 1/4 cup rice vinegar shopping list
- dash of sesame oil(optional) shopping list
- kosher or sea salt and fresh ground black pepper shopping list
How to make it
- Heat oil in large skillet, stir fry pan or wok.
- Toss chicken pieces with cornstarch and some salt and pepper.
- Add to heated oil and cook, tossing often, until lightly browned on all sides. No need to fully cook, as it will be simmering in a sauce, too.
- remove chicken from pan, but leave all the bits and oil
- Add wine(stand back) and carefully swish pan to cover the browned bits
- stir and reduce by about half. This should only take a couple minutes, cus the pan should be pretty hot.
- Add stock, tomato sauce, vinegar, garlic, soy or Worcestershire sauce,ginger, and sesame oil, if using.
- Let boil, stirring often to combine well.
- Add pepper, mushrooms, asparagus, canned peppers, and any of the optional ingredients, if using.
- Simmer in sauce for about 5 minutes.
- Add chicken back to pan, season with more salt and pepper, if desired and continue to cook about 10 more, until chicken is done.
- Add bean sprouts and green onions.
- Heat through and serve over soba noodles or rice
The Rating
Reviewed by 1 people-
Wow! Was not expecting the amount of flavor I got from this!! I used a fresh jalapeno instead of the canned peppers cause I just had it. I also used the leek cause I had it too and chose to use the baby corn and water chestnuts...wished I had some...more
mommyluvs2cook in Santa Fe loved it
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