Wegman's Stir Fry with Chicken and Veggies
PrincessMushroom /
Main dishes
I was walking into Wegman's some time last week, and all of a sudden my nose was delighted with the smell of fresh-cooked stir-fry. So, I went over to the tasting table, and it was just me there, and I told the cook that it smelled great, and he gave me a sample and told me these tips on how to cook the veggies and chicken just right for stir fry. I've been stir frying for a few years, but let me tell you, this guy knows how to do it right. It's a whole new level to the stir fry experience, and I will never go back to my bad habits!
Directions
-
Place chicken in small bowl. Add water 1 tbsp at a time, working in with hands until water is absorbed into chicken. Sprinkle cornstarch over chicken and work in with hands to coat all pieces.
- Blanch the vegetables by placing them into a large pot of boiling water for 2-3 minutes (NO MORE!) After the 3 minutes, drain them and rinse with COLD water. This stops the cooking and makes sure that they are crisp-tender. Set aside.
- Heat nonstick wok or skillet on high with vegetable, canola, or olive oil for about 2 minutes.
- Add chicken, garlic, and ginger; stir fry for about 3 minutes.
- Add sauce; stir fry for 2 minutes. Add pepper and vegetables. Stir fry to heat through, about 30 seconds.
- Transfer to serving platter, garnish with sesame seeds.
Before you begin
Prep time: 10-15 minutes
Cook time: 10 minutes
Yields: 2 dinners worth
Ingredients
-
1 lb boneless, skinless chicken breast, sliced across the grain in 1/4 inch strips
- 3 tbsp water
- 1 1/2 tbsp corn starch
- 1/2 cup cut carrots
- 1/2 cup pea pod things
- 1/2 cup broccoli heads
- bok choy
- any other veggies that you may so desire
- 1 clove garlic, minced
- 1/2 minced peeled fresh ginger root
- 1/2 tsp ground (white) powder
- Stir Fry Sauce, suggested is Iron Chef's Sesame Garlic
- 2 tbsp sesame seeds, toasted (optional)
- rice or noodles to serve the dish over (optional)
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