Chicken stir-fried with broccoli and peppers
Takes 30 minutes to cook after marinating chicken and prepping vegetables
Ingredients
- 2 lbs. chicken breast (slivered)
- 1 tsp Salt (or as desired)
- 1 tsp black pepper
- 1 tsp Sugar (brown preferred)
- 8 oz Broccoli florets, separated
- 1 or 2 medium carrots, diced or sliced or julienned
- 3 tbs Olive oil
- 12 oz peppers (red fresno, hatch, serrano, amarillo, bell as you like), roughly diced
- 12 oz onions (mix and match scallions, green onions, shallots, leeks etc. as desired), chopped
- a small tomato or two (optional) seeds removed
- 1-3 tbs Potato starch or corn starch
- 2 tbs Chinese cooking wine (Shaoxing is best but any cooking wine will do.)
- 2 tbs Soy Sauce (dark Tamari preferred)
- 2 tbs Sesame Oil
- 4 tbs Canola Oil
- 2 cups rice
Instructions
Make a slurry of starch and wine, pour over chicken, add a little brown sugar if you like, soy sauce and a little sesame oil, mix well and marinate for 20 minutes or more while cooking rice. Ideally marinate longer, 4 hours or more. 1/2 teaspoon of baking soda to tenderize if you like.
Prepare vegetables separately to cook in batches:
- Broccoli and carrots
- Onions, mixed
- Peppers, mixed
Roughly dice vegetables and drizzle a little olive oil and salt/pepper.
Allow chicken and other ingredients to come to room temperature.
Heat a wok or large frying pan on high
Add a few tbs canola oil and heat until it just starts to smoke! Pan should be 375F or, preferably, hotter.
Stir fry the carrots and broccoli for 2-3 minutes until they start to brown, then 1-2 minutes covered until soft. Set aside.
Work in batches. Beware pepper fumes, this is best done outdoors:
- Fry half the onions 60-90 seconds
- Fry chicken 2-4 minutes each side, adding a few more drizzles of sesame oil, wine and soy sauce to side of pan as desired, until golden and set aside. If your pan isn’t hot enough, cook chicken longer, thoroughly of course! Beware of hot oil spatter.
- then half the peppers 60-90 seconds.
- Fry the second half onions, chicken, peppers
- Mix all together including broccoli/carrots and stir until hot.
Serve over rice.
