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ysabetwordsmithWe made this for supper tonight.
"Chicken with Bean Sprouts Stir-Fry"
Ingredients:
Sauce:
1/2 cup chicken stock
1 tablespoon soy sauce
1 tablespoon mirin
1 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes
1 tablespoon cornstarch
Stir-Fry:
Half a 1 1/4 pound package of chicken thighs, cut into bite-sized pieces
1/2 sweet onion, sliced into half-circles
1/2 package of sugar-snap peas
1 can bean sprouts, drained
1 thumb of ginger, minced
2 cloves garlic, minced
2 tablespoons sunflower oil
Directions:
In a small bowl, mix together 1/2 cup chicken stock, 1 tablespoon soy sauce, 1 tablespoon mirin, 1 teaspoon sesame oil, 1/4 teaspoon crushed red pepper flakes, and 1 tablespoon cornstarch. Set aside.
Cut the chicken thighs into bite-sized pieces and set aside.
Place the onion half flat side down and slice to make half-circles. These will break into crescents in the wok. Set aside.
Rinse 1/2 package of sugar-snap peas. Break into bite-sized pieces, discarding tips and strings. Set aside.
Open the can of bean sprouts and drain. Set aside.
Heat the wok.
Mince 1 thumb of ginger. You don't need to peel it unless you just want to. Peel 2 cloves of garlic and mince them. Set aside in a small bowl. Make sure your wok spatula will fit inside it.
Pour 2 tablespoons of sunflower oil into the wok. Add the minced ginger and garlic. Stir-fry briefly.
Add the sliced onion. Stir-fry until the slices break into crescents and just start to turn translucent.
Put in the sugar-snap peas. Stir-fry until they start to get tender.
Add the drained bean sprouts and stir-fry to combine.
Put in the chicken bits. Stir-fry until they turn white.
Pour in the sauce. It will pool in the bottom of the wok. Stir-fry briefly to coat the other ingredients. Put the lid on the wok and allow to steam for 2-3 minutes.
Remove the lid and stir-fry until the sauce turns thick and glossy, clinging to the other ingredients. The chicken should be fully cooked and the vegetables tender.
Observations:
Crushed red pepper flakes are widely available, much easier to find than Chinese chili flakes. At 1/4 teaspoon, this was not too hot for me to eat, but pretty much all we could taste was the red pepper. The soy flavor was completely eclipsed, along with everything else. If you like spicy things, this could be a good way to wok something that has a different flavor than the usual. Next time I make it, I'll probably use just a pinch of crushed red pepper to see if that improves the balance of flavors.
Putting a pound and a half of chicken into a wok tends to be overkill, so we used half the package, which worked out better. If what you can get is a pound of meat, that's fine.
Sugar-snap peas have plump pods. If you can't find those, substitute snow peas, which have flat pods. Both are highly nutritious and tasty in stir-fries.
Bean sprouts have much more nutrition than mature vegetables. They are thin and crisp when raw but get tender with cooking. We used canned ones because that's what we could find, but fresh ones also work in stir-fries.
"Chicken with Bean Sprouts Stir-Fry"
Ingredients:
Sauce:
1/2 cup chicken stock
1 tablespoon soy sauce
1 tablespoon mirin
1 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes
1 tablespoon cornstarch
Stir-Fry:
Half a 1 1/4 pound package of chicken thighs, cut into bite-sized pieces
1/2 sweet onion, sliced into half-circles
1/2 package of sugar-snap peas
1 can bean sprouts, drained
1 thumb of ginger, minced
2 cloves garlic, minced
2 tablespoons sunflower oil
Directions:
In a small bowl, mix together 1/2 cup chicken stock, 1 tablespoon soy sauce, 1 tablespoon mirin, 1 teaspoon sesame oil, 1/4 teaspoon crushed red pepper flakes, and 1 tablespoon cornstarch. Set aside.
Cut the chicken thighs into bite-sized pieces and set aside.
Place the onion half flat side down and slice to make half-circles. These will break into crescents in the wok. Set aside.
Rinse 1/2 package of sugar-snap peas. Break into bite-sized pieces, discarding tips and strings. Set aside.
Open the can of bean sprouts and drain. Set aside.
Heat the wok.
Mince 1 thumb of ginger. You don't need to peel it unless you just want to. Peel 2 cloves of garlic and mince them. Set aside in a small bowl. Make sure your wok spatula will fit inside it.
Pour 2 tablespoons of sunflower oil into the wok. Add the minced ginger and garlic. Stir-fry briefly.
Add the sliced onion. Stir-fry until the slices break into crescents and just start to turn translucent.
Put in the sugar-snap peas. Stir-fry until they start to get tender.
Add the drained bean sprouts and stir-fry to combine.
Put in the chicken bits. Stir-fry until they turn white.
Pour in the sauce. It will pool in the bottom of the wok. Stir-fry briefly to coat the other ingredients. Put the lid on the wok and allow to steam for 2-3 minutes.
Remove the lid and stir-fry until the sauce turns thick and glossy, clinging to the other ingredients. The chicken should be fully cooked and the vegetables tender.
Observations:
Crushed red pepper flakes are widely available, much easier to find than Chinese chili flakes. At 1/4 teaspoon, this was not too hot for me to eat, but pretty much all we could taste was the red pepper. The soy flavor was completely eclipsed, along with everything else. If you like spicy things, this could be a good way to wok something that has a different flavor than the usual. Next time I make it, I'll probably use just a pinch of crushed red pepper to see if that improves the balance of flavors.
Putting a pound and a half of chicken into a wok tends to be overkill, so we used half the package, which worked out better. If what you can get is a pound of meat, that's fine.
Sugar-snap peas have plump pods. If you can't find those, substitute snow peas, which have flat pods. Both are highly nutritious and tasty in stir-fries.
Bean sprouts have much more nutrition than mature vegetables. They are thin and crisp when raw but get tender with cooking. We used canned ones because that's what we could find, but fresh ones also work in stir-fries.
