Its all about the veggies around here and getting more into our diet without really going out of our way to do so. Chinese, actually Asian food in general use a lot of veggies and sparse on the meat so its an easy way to get more of them into your diet.
This is one of those dishes that is labor intensive in the prep, but the actual cooking takes just minutes. Seriously, you will have mush veggies if you try to cut and add them as you go. Just do the mis en place and get it over with. Chop them roughly the same size and you won't have any issues with them not cooking at the same pace. The exception is the jalapeno which you really want a fine dice on as there is nothing worse than biting into a big chunk of it...a little goes a long way.
Salt is purposely omitted from the seasonings on this as there is ample in the soy sauce. Seriously if you try to salt the chicken of veggie to taste as you are cooking them you will wind up with way over salted dinner when the soy is added. Been there done that and bloated for a good day after that mistake.
Another tip I'd add is to mix the chicken broth and corn starch together before adding to the pan. Reduces the effort needed to make a smooth sauce.
Chicken Stir Fry
- 2 large chicken breasts - 1/2" dice
- 2 stalks celery
- 1 onion
- 1 red bell pepper
- 1 jalapeno finely diced
- ground black pepper to taste
- 2 T soy sauce
- 1 can chicken broth
- 2 T corn starch
- 1 T vegetable oil
- 1 T sesame oil
- crispy chow mien noodles.
Heat oils in large skillet over medium high heat. When oil begins to shimmer add chicken and black pepper. Stir fry the chicken until well browned 5-7 minutes. Move chicken to sides of pan and add veggies. Stir fry until tender crisp about 5 minutes longer.
Add soy sauce. Mix the corn starch and chicken broth until well blended. Add to skillet and stir until bubbly, thick and translucent about 1-2 minutes.
Serve hot over rice and garnish with crispy chow mien noodles