We are spending a week out in Utah skiing and have been cooking up a storm. Funny how quickly you forget that cooking a full blown meal every night is a big deal. I do try and be creative every night. The other thing is that if you don’t plan accordingly up here and it isn’t in the fridge or pantry well you have to wing it. This stir-fry was a bit of the wing-it method and it was really good so I am posting it because I want to remember what I did.
4 skinless chicken breast cut into cubes
2 red peppers thinly sliced
1 red onion thinly sliced
1 big box of already washed baby spinach
12-14 cremini mushrooms sliced in half or quarters depending on their size
2″ piece of ginger cut up into slices
4 tablespoons oyster sauce
4 tablespoons soy sauce
3 tablespoons rice wine vinegar
3 tablespoons hoisin sauce
Mixture for the chicken:
1 tablespoon cornstach
1/4 cup soy sauce
1 egg yolk
1/2 cup chicken broth
Prepare the vegetables. Mix together the sauce. Mix together the sauce for the chicken and then toss the pieces of chicken in. Make sure the chicken is fully coated. Let this stand for about 10 minutes.
In a wok or a deep pot cover the bottom with Canola or vegetable oil. When it is really hot put in the chicken and saute until browned. It should not cook through because it will return to the pot and finish then. Take out the chicken with a slotted spoon and set aside.
Before adding in the vegetables pour out any remaining oil. Put a bit more oil in so the veggies don’t stick and saute them for a few minutes. Basically when the spinach is softened. You want the veggies crisp but also cooked.
Now put the chicken back into the pot. Mix everything together and add the sauce. Mix, add salt to season and serve.
If I had the ingredients I would have also tossed in some cashews and perhaps some shredded carrots. You can really use anything. The dish could work for beef and pork too.