No time for takeout (Chinese Chicken Stir Fry)

Slightly crunch veggies and tasty
 chicken, ready to be enjoyed!

Why do take-out when you can make your own Chinese Chicken Stir Fry in about the same amount of time it takes to call in and pick up an order? Prep the veggies ahead of time for a busy weeknight dinner. Great with shrimp or sliced steak as well.

Don't get me wrong, I'm all for going out to one of Durham's amazing restaurants or bringing in take out at the end of a busy day, or the night before a holiday. But given the option, we'll normally stay in. 

So what to do when you've got a hankering for Chinese? Stir Fry! I learned a long time ago that you really don't need a wok to make good Chinese food. I simply crank up the heat on my super large cast iron skillet with great results.

Here's the recipe for a super simple stir fry.Try it with shrimp or sliced steak -- or go crazy and combine multiple proteins for a real treat.

Chinese Chicken Stir Fry

Serves Four

Ingredients:

Marinade:

2 TBS soy sauce

1/2 tsp Chinese Five Spice (look for this in the spice section of any grocery store)

1/2 tsp garlic powder

Sauce:

3/4 cup chicken stock

1 TBS soy sauce

1/2 stp garlic powder

1/2 tsp Chinese Five Spice

1 TBS corn starch

1/2 tsp dark sesame oil

Protein:

4 boneless, skinless chicken thighs, cut into bite sized pieces 

Kosher salt and fresh ground black pepper

2 TBS light colored oil, like canola or vegetable oil

1 TBS dark sesame oil

Veggies

4 carrots, peeled and thinly sliced

4 celery stalks, thinly sliced

1 small or 1/2 large red bell pepper, thinly sliced 

1 8oz package of mushrooms, sliced

3/4 cup onion, large dice

3/4 cup frozen peas

2 cups bean sprouts (sold loose or in a 5 oz package in the produce section)

2 think sliced green onions and 1 TBS sesame seeds for garnish (optional)

Method:

• Mix the Marinade ingredients in a medium sized bowl, add the chicken and set aside 
• Combine the Sauce ingredients in a small bowl and set aside
• Remove the chicken from the marinade, pat dry with a paper towel and sprinkle with a good pinch (about a half teaspoon) of Kosher salt and five or six grinds of fresh cracked pepper.
• Heat the largest skillet you have on high, add the two oils and heat until it shimmers. Then add the chicken and cook until browned and cooked through. Remove from the skillet with a slotted spoon, and keep it warm in a bowl covered with foil.
• Now begin cooking the veggies in the same pan and leftover oil used for the chicken. I like to push the veggies to the outside of the pan between batches to make room for the next veg — first the onion, celery and carrots for 2 minutes; then the mushrooms and bell peppers, bean sprouts and the cooked chicken for another 2 minutes.
• When the veggies are cooked but still slightly crunchy, push them to the sides of the pan and add the sauce mixture and cook until it starts to thicken, then stir to combine with the chicken and veggies.  
• Garnish with scallions and sesame seeds and serve with cooked white rice and more soy sauce to taste.

Enjoy!