Maybe it's all the sun we've been having, one day it's spring outside and the next you remember it's still February....oh well.
I've been a bit lax on the blog lately and I apologize for that. We have been eating at home, well ok one day we had KFC but at least it was grilled chicken!
Chicken Stir-Fry
You MUST use the sesame oil in order to attain the flavor that really makes this dish. You will find it in the Oriental section of the supermarket. It does not need refrigeration after it is opened. The meat from chicken thighs is excellent in this recipe. Breast meat tends to become dry if cooking in not precise. Some supermarkets sell thighs deboned, which speeds up the preparation time.
1 1/2 lbs chicken thighs, skinned and boned (1 lb boneless, skinless chicken breasts)
2 Tbs soy sauce
2 tsp sesame oil
2 Tbs lemon juice
2 tsp brown sugar
1 clove garlic, minced
4 drops Louisiana or Durkee's hot sauce
2 Tbs canola oil
1 C diced zucchini or broccoli flowerets
1 C diced celery
1 C diced fresh mushrooms (I will probably leave this out due to the muchroomaphobes in my house.)
1 tsp cornstarch
pre cooked rice
Cut chicken into strips or bite sized squares, combine soy sauce, sesame oil, lemon juice, brown sugar, garlic and hot sauce. (This mixture is the marinade for the chicken)
Place chicken into marinade and let sit for 30 minutes to 1 hour.
Heat the canola oil in a wok or large skillet and stir fry the zucchini (or broccoli), celery, and mushrooms until tender-crisp.
Remove the vegetables with a slotted spoon to a warm platter.
Drain the chicken, reserving the marinade.
Stir the cornstarch into the reserved marinade and set aside while you cook the chicken.
Add the chicken to the wok and stir fry over medium heat until cooked through, stirring and flipping the pieces to separate them.
Add the marinade-cornstarch mixture to the wok along with the cooked vegetables.
Turn the heat to high and let mixture boil to thicken, stirring constantly.
Serve at once with hot fluffy rice.
Serves 3
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