I'm busy, you're busy, we're all busy. Between our jobs, kids and other life schedules, sometimes we do not have the time to spend hours in the kitchen. We want to get in, get it done with, get out and feed the hungry mouths waiting on us. A quick stir fry always come to my rescue and can be eaten by itself, with rice or noodles. Here's how i make mine...
1Kg Boneless Skinless Chicken Breast
Mixed Vegetables - Peas, Bean Sprouts, Carrots, Broccoli
2 Tablespoons Vegetable Oil
1 Tablespoon Sesame Oil
Bell Peppers - Sliced
Fresh Ginger and Garlic - Minced
Chinese 5 Spice
Soy Sauce or Teriyaki Sauce
1 Cup Chicken Stock
1 Tablespoon Cornstarch/Flour
Cut chicken breast to 1 - 2 inch cubes, pat dry with a paper towel and set aside.
Heat oils in a wok on medium-high heat, add ginger, garlic and onions and cook for a minute until fragrant.
Add chicken cubes and cook for 3 to 4 minutes until it starts to brown. Add vegetables, peppers, mushrooms, 5 spice, and pepper, stirring constantly.
In a bowl mix chicken stock, soy sauce and flour, add mix to the wok and allow to simmer for 2 minutes.
Take off the heat and serve as desired.
Tip: Use whatever vegetable you're comfortable with or that is available to you. There are no peppers pictured above, i used what i had at home, you can use whatever you want.