A Quick Trip To Asia Before The Fourth of July!

With the Fourth of July Weekend nearly upon us, I figured the time was right to explore one more global adventure before moving from the kitchen to the grill for a weekend of classic Americana.

But what to cook? I figured there was no need to venture down the road of an overly complicated meal. Instead, tonight’s meal would be one made of the lingering remains of meals that were either uncooked due to a busy schedule and of surplus ingredients not used in other ventures.

Aha! Tonight would be a stir fry. With a nod to my Chinese friend who visited me in June of this year, I pulled out the usual cadre of vegetables and those staple ingredients most gastronomers and mere cooks will find lurking the depths of their cupboards. The single, but quite large boneless chicken breast would be the protein of my simple stir-fry. This is my classic chicken stir fry recipe, but feel free to use what you might have in your fridge: beef, port, shrimp or tofu—it’ll all work nicely.

This dish is so simple yet incredibly delicious. Feel free to experiment, after all a stir-fry like this is best when observing the laws of spontaneity and no hard core rules. I hope you enjoy!

Allan’s Classic Chinese (Asian) Chicken Stir Fry

What You Need

For the stir-fry

  • 1 tablespoon canola oil
  • 1 teaspoon sesame oil
  • (look in your fridge and around your kitchen and substitue as needed)
  • 3/4 lb chicken breast, skinless, boneless
  • 1 medium-sized carrot, diced
  • 1/2 bell pepper, julienned
  • 1 handful of green beans, sliced into 1/4″ pieces
  • 1 small head of broccoli, separated into florets
  • 1 celery stalk, sliced 1/4″ thick on the diagonal
  • 1/4 lb Sugar snap peas, trimmed
  • 1/8 cup chopped nuts (peanuts, walnuts, whatever you have)
  • Steamed rice

For the stir-fry sauce sauce

  • 1/4 cup water
  • 1 tablespoon corn starch
  • 1 tablespoon vegetable (canola) oil
  • 1/2 cup soy sauce
  • 1/2 cup chicken broth
  • 1/2 cup rice vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon garlic chili sauce (1 tablespoon corn starch
  • 1 tablespoon brown sugar
  • 1 1/2 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced


Make the sauce.

  1. Dissolve cornstarch in 1/4 cup of waters. In a mixing goal combine oil, soy sauce, chicken broth, rice vinegar, lemon juic, chili sauce, brown sugar and sesame oil. Set aside.
  2. Heat a wok or sauce pan over high heat, add vegetable and sesame oils and swirl to coat the pan, add the garlic and ginger and stir to cook until aromatic, about 20 seconds.
  3. Add the sauce mixture and bring to biol.
  4. Reduce heat and cook for 1 minute.
  5. Add the cornstarch mixture and cook while stirring until the sauce boils and thickens.
  6. Remove from wok or pan and set aside.

Do the stir-fry

  1. Heat the pan or wok and add the additional canola and sesame oil, again coating the pan. Add the chicken and cook while stirring until brown, about 3-4 minutes. Add the vegetables and cook stirring constantly until vegetables are cooked crisp tender, about 2-3 minutes.
  2. Add the stir-fry sauce and stir to coat chicken and vegetables and simmer for about 1 minute.
  3. Toss in the unsalted nuts.
  4. Serve from the wok with steamed rice.

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