He Cooks: Homemade Chicken Stir Fry

Hello plebs! I thought I'd a few recipes of my own here. I cook! Actually I do most of the day to day cooking but it's only fair, as Jena is very protective of her dishes! *laughs*

As a kid, I started making fried rices and experimenting a bit. A few of them worked out and our family actually ate some of my creations. I love Chinese food, and if it doesn't taste like MSG, so much the better.

As I've grown as a husband and parent, I've decided to refine some of the basic experimentation and actually make something presentable. The result is, I've figured out that Chinese food is ALL about the sauces. This makes making Chinese foodish dishes rather difficult if one is unable to figure out what is IN the sauce!

(Side Note: Our concept of 'Chinese' foods are totally Americanized for salt loving fat people. Namely me. I once lived with a VERY Chinese family I rented a room from and food was included. Fish heads and rice. THAT'S Chinese food. Well... maybe more than that, but rice is sacred and in every meal.)

The Stir Fry:

Ingredient List: 

Meat:

•     2 chicken breasts (cut into 1/2 inch squarish pieces)

Background:

•    1 package of chow mein noodles OR
•    2 cups of jasmine white rice

Veggie Base:

•    4 full carrots (I grate these with a normal cheese grater)
•    3 broccoli crowns (I pull these apart into the smallest parts)
•    1 can of bamboo shoots, drained
•    1 can of water chestnuts, drained
•    1 cup of fresh mushrooms, sliced

Sauces and Spices:

•     2 teaspoons corn starch
•     low sodium (we can't taste the difference) soy sauce, to taste
•     3 fresh garlic cloves (pressed or finely chopped)
•     powered ginger (to taste)
•     1 cup chicken broth
•     2 teaspoons sugar
•     olive oil

First, choose your medium and buy it: rice or noodles.

Second, start defrosting that chicken.

Directions:

1. Maybe a tablespoon or two of olive oil in a nonstick skillet with decent sides, on medium-high heat; add chopped chicken, garlic; stir fry until chicken is at least white and not pinkish on any sides.

In a separate pot, start the noodles, or rice cooker if using rice. Noodles should have some basic directions.

2. Add carrots, broccoli, mushrooms, chestnuts, bamboo shoots, 3/4 of the chicken broth, 1st round of soy sauce, and sugar. Let simmer for a few minutes to boil off concentrate down some of the chicken broth. At this point, chicken should start to brown a tad. Feel free to stir occasionally.

If using noodles, drain the pot, and move into a separate pan. Stir fry the noodles in olive oil and soy sauce until they are dry, sticky, and a tiny bit brown.

3. Mix together the cornstarch and the last of the chicken broth, this should make a thick sauce. Pour into the stir fry. Add the ginger powder on top to taste.

Serve on top of your background.