This was my first time actually making Stir-Fry! Thankfully it turned out really great so I could share it with you… otherwise I’d have had to show you lots of Pinterest pictures of people who can cook better Stir-Fry than me!
The first thing I did was to go to the produce stand and pick up lots of vegetables that looked great for Stir-Fry, I grabbed:
- Yellow Squash
- Broccoli
- Red & Yellow Pepper
- Spring Peas
- Mushrooms
I made my husband pick up the 1 lb of chicken strips that I cut into small pieces, that’s optional. The sauce is pretty simple. You can either grab an already prepared sauce from the store or you can mix all these ingredients together and put the mix in the fridge until you are ready:
- 1/2 cup Corn Starch
- 1/4 cup Water
- 1 1/2 tsp Minced Garlic
- 1 1/2 tsp Minced Ginger
- 3/4 cup of Sugar
- 1/2 cup of Soy Sauce
- 1/4 cup of White Vinegar
- 1/4 cup of Sherry
Probably better to just pick up the mix. But here is the fun part, grab your Wok!
- Put 2 tbsp of oil into your Wok and when it is heated dump all the vegetables in! Cook until they are a tender crisp, this means that they are a little soft on the outside but still have a bite. Also, make sure you don’t stir it constantly or the vegetables will start to break apart.
- Once they are tender but crisp, toss all your chicken on top. Or don’t and just have a veggie Stir-Fry!
- Cook until the chicken is cooked through. AGAIN, do not stir consistently or your vegetables will turn into mush. Use a flatter style spoon so you are turning the vegetable / chicken mix from the bottom to the top instead of stirring them.
- Once your chicken is thoroughly cooked, pour your sauce on top and mix it all together! You can make noodles or rice on the side to serve it on and have a wonderful meal that took me no longer than 30 minutes to prepare and cook!
I was awfully hungry though, so I didn’t get a good picture of the plate! Oops. 🙂
