Chicken Stir fry is one of the most popular in any fine dining chinese establishments around the globe and can be easily cooked in the privacy of your own home. Pork , beef or seafood are good substitutes for chicken and use vegetables that are in season. Sauces can be varied too, use any sauce available in your pantry, be adventurous.
1/2 lb boneless, skinless chicken breast
Vegetables of your choice - red, green or yellow peppers, snow peas/snap peas, refreshed shitake mushrooms, waterchestnuts, carrots etc.
1 clove garlic - chopped
2 slices ginger
2 tbsp oyster sauce
Oil for stir frying
2 Teaspoons Light Soy Sauce
1 Teaspoon Rice Wine or Dry Sherry
1/4 Teaspoon Sesame Seed oil
1 Teaspoon Cornstarch
a dash of pepper
Cut the chicken into 2 inch thin strips or slices
Add the light soy sauce, rice wine or sherry, sesame oil and the cornstarch. Marinate the chicken for 20 minutes. Add 2 tbsp oil to chicken before browning.
Cut the vegetables to sizes that match the chicken strips of slices.
Heat wok until it is very hot and brown the chicken in batches for 2 minutes (Flip chicken to brown the other side only when the first side is browned).
Reheat the wok, then add the chopped garlic and ginger. Stir-fry the vegetables, one kind at a time, dish out, leaving the oil behind, and repeat. Do not dish out the last vegetable, return the chicken and vegetables to the wok. Add oyster sauce and stir-fry until chicken and vegetables are heated through and coated with oyster sauce.
Serve hot with rice or noodles