I love stirfries. Literally you just dump whatever you want into the wok and you quickly stirfry it. Add some toasted cashews, and it'll look all fancy schmancy. And of course some colourful veggies. But seriously, just find whatever leftover veggies and throw it into the wok with some sauce and you're good to go.The really time consuming part is all that slicing and dicing. So I typically will do all that the night before and then put it all in the fridge for the day after. Dinner is served practically in 15 minutes. Well.....if you make the rice, then 30 minutes. But if you have a timed rice cooker, you can just set it to have the rice cook/finish cooking by the time you start dinner so that there's time for the rice to "rest" and fluff up. If you're not rice obsessed enough to have something that does that, it just means you can do all the prep work while the rice cooks. :P
(serves 4-5)
Ingredients:
- 2 lbs boneless skinless chicken thighs, cubed
- 3 Tbsps soy sauce
- 1 tsp sugar
- 1 tsp salt
- 1 tsp cornstarch
- 4 garlic cloves, minced
- 1 inch knob of ginger, julienned
- 1 Tbsp sesame oil
- 1 tsp garlic chili sauce
- 2 any coloured bell peppers, julienned
- 1 small onion, julienned
- 1/2 lb white mushrooms, sliced
- 1/2 - 1 cup toasted cashews
- 2 Tbsps canola oil
- 2 Tbsps Hoisin sauce
- 2 sprigs of green onions, chopped
Directions:
- Combine soy sauce, sugar, salt, sesame oil, garlic chili sauce, cornstarch, garlic, and ginger in a small bowl. Mix well. Add chicken and toss until well coated. Transfer into a Ziploc bag and marinate 2 hours or overnight in the fridge.
- Heat oil in a wok on medium high heat. Brown chicken. When all browned, toss in remaining ingredients, except cashews and green onions.
- Mix well and stirfry until chicken is cooked through and veggies are tender crisp. If the sauce starts sticking, just add a little water and scrape up the brown buts.
- Turn off heat and mix in green onions and cashews. Serve with a side of rice.
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