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/2lbs Boneless Skinless Chicken Breast
Mixed Vegetables - Peas, Bean Sprouts, Carrots
2 Tablespoons Vegetable Oil
1 Tablespoon Sesame Oil
1 Small White Onion
Bell Peppers - Sliced
1/2 Thumb Fresh Ginger and 4 Cloves of Garlic - Minced or Finely Chopped
1 Teaspoon Chinese 5 Spice
3/4 Cup Chicken Stock
2 Tablespoons Cornstarch/Flour
Cut chicken breast to 1 - 2 inch cubes, or strips and pat dry with a paper towel.
Mix soy sauce, 1 finely chopped green onion, Chinese 5 spice, and corn starch together to make a paste. Add your chicken and coat it generously. Set aside for about 30 minutes.
Make your stir fry sauce by mixing together a little bit of soy sauce, oyster sauce, fish sauce (about 1-1.5 tablespoons each) and chicken stock. Set that aside as well.
Heat vegetable oil in a wok on medium heat, add ginger and garlic and cook for a minute until fragrant.
Turn up the heat and add the chicken. Let it sit for about a minute and get that heat and start browning before you begin to move it around. Gently push it around so that it doesn't stick and so that the heat gets all around it.
When your chicken is almost done, add your vegetables. Mix properly then add your stir fry sauce.
After another minute add your sesame oil, chilli flakes and adjust seasoning then turn off the heat. Sesame oil is added last so you don't lose the flavor.
Take off the heat and serve as desired.
Tip: Use whatever vegetable you're comfortable with or that is available to you. This recipe will also work for beef, but you will have to pick the right cut of meat (I would recommend rib eye) and cut your meat a lot thinner because of the quick cooking process.