Sweet & Spicy Stir Fry

January 22, 2012

in Domesticated Dishes, Headliners, Sound Bites

My mother was the cook in our house. If there was something fried, baked, sauteed, or broiled on our plates for dinner? It was most likely because she put it there. The only times I remember eating something not made by her hands alone, were when she was on strike. Or out of town.

Then? It was Dad’s turn. He made three things. And only three things. But, man, did he do them well:

1. Steaks on the grill

2. Liver & Onions

3. Stir Fry

Of course, steaks were for when he got a bonus at work. Or there was a sell-all-the-meat-before-it-turns-green sale at the commissary. And while I was a Huge fan of his Liver & Onions, and not just because we were guaranteed dessert afterwards, my siblings? Not. So. Much.

Which meant that, if it were Dad’s turn to cook? We were having stir fry.

I thought it was because Dad really liked stir fry.Of course, when my mother went to graduate school and then got a job outside of the home, we ended up eating a lot more stir fry. A. LOT.

Turns out? It was because it is the easiest thing in the world to make. And he really likes stir fry.

So it probably shouldn’t have shocked me when, at a loss as to what to make after forcing us all to consume 3 batches of White Bean Chicken Chili in a row, I ended up with rice in one pot and a whole lot of chicken and vegetables in another.

And, hopefully, it will come as no big shock to the rest of my family when they see it again for dinner tomorrow night. And probably the one after that.

Sweet & Spicy Stir Fry
Dish: Entree
Prep time: 
Cook time: 
Total time: 
Feeds: 12
Adapted from Martha Stewart's Lighter General Tso's Chicken, found at: http://www.marthastewart.com/314942/lighter-general-tsos-chicken
  • 2cups Long-grain Brown Rice
  • 2Tbsp Butter
  • 5Cups Water
  • Dash of Sea Salt
  • 6Tbsp Cornstarch
  • 1½ Cups Cold Water
  • 1lb Snow Peas
  • 3 Heads of Broccoli
  • 8 Garlic Cloves
  • 6tsp Fresh Ginger
  • 9Tbsp Light-Brown Sugar
  • 6Tbsp Soy Sauce
  • ¾tsp Red-Pepper Flakes
  • 2 Large Egg Whites
  • ½tsp Coarse Sea Salt
  • 1tsp Fresh Ground Pepper
  • 1lb Boneless, Skinless Chicken Breasts
  • 2Tbsp Vegetable Oil
  1. In a large pot, boil 5cups of water with 2Tbsp of butter and a dash of sea salt. Add rice, cover and turn to medium-low and allow to simmer for 1hour.
  2. While the rice is cooking, prep the rest of the meal:
  3. Trim the ends off the snow peas, then cut them in half (so you have two short, fat pieces, not two long skinny ones).
  4. Slice the garlic cloves.
  5. Peel and grate the ginger.
  6. Cut the broccoli into manageable florets.
  7. Dice the chicken into small, bite-sized pieces.
  8. In a very large bowl, whisk together 3Tbsp cornstarch and 1½cups cold water until smooth. Add in snow peas, broccoli florets, garlic, ginger, brown sugar, soy sauce, and red-pepper flakes. Toss to coat.
  9. In a small bowl, whisk together 2 egg whites, 3 Tbsp cornstarch, ½tsp coarse sea salt, and 1tsp fresh ground pepper until smooth. Add in chicken and toss to coat.
  10. Heat a VERY large nonstick pan or work on medium-high, add in 2Tbsp vegetable oil. Place chicken in oil, stirring to separate the pieces and turning occasionally until golden and cooked through, 8-10 minutes. Remove from pan and set aside.
  11. In the remaining oil, add the broccoli & snow peas with sauce. Cover and cook until broccoli is just cooked, about 15minutes. Return chicken to pan and heat through, mixing in well with the vegetables.
  12. Serve on rice.
If you don't like a lot of heat, and/or are smart enough not to let the Big Man try his hand at helping out your seasoning of the dish, cut the red-pepper flakes back to ½tsp.

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