Stir fries are great when you are in such a hurry. They can be done in less than ten minutes, and you can have a hearty and tasty meal with lots of color and a little spiciness with it. It's also great with leftover chicken and extra vegetables in small amounts, that way you won't have to throw away anything.
We still have a cup of uncooked shredded cabbage left from cooking pancit canton for dinner, as well as a package of baby corn that threatens to be rotten if not used within a few days. There's also a half of a carrot left in the crisper. The chicken I used were deboned chicken breasts for healthier options, but chicken thigh fillets can be used if you want them really juicy with the chicken's natural fat.
Chicken and Veggie Stir-Fry Recipe
Serves two hungry people =)
1 cup of shredded cabbage
10 pcs baby corn, cut in half
1 whole chicken breast
1 small onion, sliced
3 cloves of garlic, finely chopped
Carrot strips, about half cup
1 tsp chili garlic sauce
1 tsp cornstarch, dissolved in 1 tbsp warm water
2 tbsp oyster sauce
2 tsp brown sugar
1 tbsp rice vinegar
2 tbsp water
4 tbsp olive / vegetable oil
- Slice the chicken into half-inch strips. Rub with a pinch of each of salt and pepper.
- In a bowl, mix water,sugar, chili garlic sauce, vinegar, and oyster sauce until sugar is dissolved. Set aside.
- Heat a non-stick pan over high heat and add 1 tbsp oil or butter, swirling pan to coat evenly.
- Stir-fry onions and garlic until golden and caramelized.
- Add the chicken strips until just cooked. Do not brown. Transfer chicken and onions to a bowl.
- Add the remaining oil to the pan and heat until smoking, then stir-fry vegetables for three to four minutes.
- Add the mixture from step 2 to the pan over medium heat. Add cornstarch solution.
- Simmer and add chicken mixture and stir-fry until heated through and sauce thickens.
- Serve hot over cooked rice.