When my brother was teaching me to cook lesson one was stir-frys.
The secret to stir-frys, he explained, is in the timing.
If you’re cooking a mess of veggies (and stir-frys are ALL about the veggies) you need to be aware that they cook at different rates and add them to the pan in the correct order.
And if there’s meat in the mix, you need military precision to make sure it’s not undercooked or dried out.
But don’t let that intimidate you. It’s actually very simple once you get the hang of it and a fantastic way to cram a lot of vegetables into your belly with minimal time and effort.
Please feel free to customise this stir-fry. I used the veggies that were languishing in the bottom drawer of my fridge (otherwise known as Where Bok Choy Goes to Die) but swop them out for whatever’s handy.
Just don’t skimp on the sauce/marinade – that’s where the magic happens.
Szechuan Chicken Stir-fry (serves 2-3)
- 2 skinless, boneless chicken breasts, chopped into small chunks
- 3 baby bok choy, trimmed
- 1/4 cup green peas
- 2 spring/green onions, sliced
- 2 cloves garlic, minced
- 2 carrots, peeled and cut into thin batons
- 1/4 red cabbage, thinly sliced
- 1/4 white onion, chopped
- 3 tbsps sesame oil
- 1 tsp fish sauce
- 1 1/2 tsps raw honey
- 1 tsp chinese five spice
- 1 tbsp liquid aminos or soy sauce
- 2 tbsps water
- Whisk together a tbsp of sesame oil with the honey, fish sauce, aminos, five spice and water. Pour over the chicken pieces, cover and let marinate for at least 30 minutes.
- Heat the remaining 2 tbsps of sesame oil in a large frying pan or wok. Add the garlic, onion, carrot and cabbage. Saute over a medium heat until the carrot begins to soften slightly (about 5 minutes).
- Stir in the bok choy and peas and heat through for another couple of minutes.
- Add the chicken (along with the marinade), stir and cook until the chicken is tender (about 7 minutes depending on the size of your chicken pieces).
- To serve sprinkle liberally with green onion.
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