- 2 chicken boobies
- 2 bell peppers (red, yellow or orange)
- a can of baby corn
- 1/2 an onion
- Other veggies can be added for your preference (suggestions: broccoli, boo choy, shiitake mushrooms…)
- Chicken can be substituted for pork, beef and shrimp
Sauce that you marinate the chicken in:
- soy sauce (probably a 1/4 cup, I eyeball it)
- 1 tablespoon of white sugar
- 1 tablespoon of cornstarch
- 2 tablespoons of oil (you can use peanut oil, but veggie or canola oil also works nicely)
For the sauce you cook the veggies in:
- 4 or 5 garlic gloves (or less if you don’t love garlic as much as I do)
- a teaspoon or so of ginger
- a tablespoon or so of oil (peanut, veggie or canola)
Stir together the ingredients that will marinate the chicken and cut up the chicken into bite sized chunks. Marinate the chicken for up to half an hour.
Cook the chicken in one pan.
- Note: I’ve added more soy sauce part way through cooking the chicken most of the times I’ve made this stir fry because the original marinating sauce will thicken up and become less as you cook it. Plus, I like to have a little extra sauce to coat the veggies when I add it in there later.
Heat up the oil in a second pan and fry the ginger and garlic for a few minutes. The fry the veggies in that pan.
You’ll want the veggie cooking pan to be fairly large because once the veggies are softer/cooked, it’s time to pour the chicken in with the remaining marinating sauce and cook the veggies and chicken together for a few minutes.
This stir fry is really good as a stand alone dish or on a bed of rice.
I really like this stir fry because it is so versatile with the various meat and veggie combinations you can use. It’s even mostly healthy, minus the high sodium count in soy sauce.
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