Spring is here and it is time to do a little spring cleaning. So, today I decided to clear out my pantry. What is the best way to clear out a pantry you ask? Why it is a stir-fry. You can throw in whatever veggies, meat or random ingredients that you have. This is slight variation on my Mom’s classic Stir Fry. Thanks Mom!
Above is Chicken Stir Fry with green beans and water chestnuts.
- 1 – 14oz can Chicken Broth (preferably low sodium)
- 1/4 cup soy sauce
- 1/4 cup water
- 3 Tbs cornstarch
- 1 Tbs soy paste (optional but adds a one of a kind flavor)
- 1 Tbs Garlic Powder (you can use two cloves of fresh, but I was out)
- 1 Tbs Brown Sugar
- 1 Tbs Honey
- 1 Tbs Red Pepper Flakes (optional or to taste up to you, but I like it hot)
For the protein you can use 1Lb of any type of meat you like. Chicken, pork or beef.
For the vegetable you can also use any type that you like. Fresh or frozen. Today I used a 12oz bag of Green Beans and 1 can of Water Chestnuts. I have used fresh broccoli, peppers, bamboo shoots. I have also used a bag of frozen Chinese or oriental style vegetables.
First things first. You need to dice up the pound of chicken into 1/2 inch cubes.
Next, put the chicken into a bowl and add 1Tbs of the corn starch and mix until coated.
Remember to heat up the pan or wok to high. The key to stir frying is hot and fast. Once the wok is fully heated add the cold oil and the chicken. Also make sure to use an oil with a high smoking point. I love olive oil as much as the next person, but this is not the proper time or place to use it. I used a vegetable oil for this stir fry. Stir fry till the chicken is fully cooked. Usually white with a little bit of carmeling.
Remove the chicken from the pan. Once the chicken is out, add a tad bit of oil and stir fry the vegetables. If you have both frozen and fresh vegetables add the frozen ones a couple of minutes before you add the fresh.
Once the vegetables are almost cooked add the canned veggies (Water Chestnuts, Bamboo Shoots etc.).
Now it is time to make the sauce. Add the Chicken Broth, soy sauce, soy paste, garlic powder, brown sugar, honey, red pepper flake, sesame seeds and remaining corn starch to a bowl. Whisk until the sauce becomes a golden brown and the corn starch is fully incorporated.
Now add the chicken back into the pan with the vegetables.
Now add the sauce and bring to a boil. Stir frequently. When the sauce thickens and becomes dark brown you are done.
I prefer to serve this over a medium grain sushi rice. Although, it is great over noodles or even long grain rice. I find that medium grain sushi rice has the texture and consistency that works great with chopsticks.
Serve on a plate or bowl with a fork or chopsticks.
A stir fry is the perfect way to clear out the pantry and/or the fridge. If you are looking for a great tasting and healthy meal try this out!Share this Recipe: