Fry (meat, fish, or vegetables) rapidly over a high heat while stirring briskly
A quick and easy dinner that I prepared for myself recently. The term stir frying is of Chinese origin and means cooking rapidly over high heat. Mind you, there are different types of stir frying techniques: Chäo technique (similar to the western technique of sautéing), Wok Hei (wok thermal radiation) and Bao technique (stir frying on a high flame - purpose is to highlight natural tastes).
So your stir fry can literally be just veggies, or meat, or a combination of both. My stir fry happens to consist of chicken and different veggies I had laying around in my fridge. I chose to lay it on a bed a rice to give myself more food…and because ya girl loves rice and needs it in her life always.
| What you need |
Chicken Breast (pre sliced)
Red Bell Pepper
All Purpose Seasoning
Fresh Ground Black Pepper
Lemon & Lime Juice
VH: Honey Garlic
*can you tell I like garlic?
| What do you do |
I started of by cooking my rice. I have a rice cooker (of course). So I just rinsed the rice a few times and let it cook away.
I then pre chopped all of my veggies. and threw it into a bowl to set a side.
I then sliced my (pre sliced) chicken breast into smaller pieces and immediately started to cook it. In the pan I had a little bit of oil and the garlic butter for flavour.
Once the chicken was almost done cooking, I added in my veggies and the white wine, lemon and lime juice. Then I sprinkled in my different seasonings: garlic powder, all purpose and chicken seasoning, and black pepper.
Sautéing the veggies didn’t take long at all. I just wanted to make sure my chicken was cooked all the way first before I added in my honey garlic sauce.
Once the sauce is added, I just let it simmer for a little bit to warm up the sauce. Once it’s warm, it’s ready for plating and enjoyment!
P.S. If you’re proper, eat stir fry with chop sticks