Sesame Chicken Stir Fry
Or What’s in the Refrigerator Stir Fry
Here’s the story.
A good friend came down with the corona virus and until we could get tested and receive the results, we were quarantined. Rather than ask a friend to pick up or order groceries, I wanted to use what I had at home.
Stir fry is a great recipe to use in times like this as you can use little bits of veggies that you have on hand. I had boneless chicken in the freezer, some baby bok choy I had bought earlier and veggies I usually have in the refrigerator—onions, celery, carrots. I had dried mushrooms in the pantry and the ingredients for the sauce in my pantry.
You may have different staples at your home and they will work with stir fry as well—zucchini, bell peppers, eggplant, snow peas, broccoli, cauliflower, fresh mushrooms, cabbage and so on. If you don’t have chicken, beef, tofu or seitan will do. Use a few vegetables or small amounts of many.
There are many variations that do well with “what’s in the refrigerator” recipes, such as stews, chilies, soups or stock. Keeping pantries, freezers and refrigerators stocked with staples helps out when you can’t get out.
And the stir fry was delicious! Recipe is below.
Anna Belfrage's A Torch in His Heart is a passionate love story. Anna told me, “I was thinking that if Jason had waited fifty lives for Helle – lives where he’d searched the world for her—he’d have quite the pent-up need to make her his, claim her forever. Turns out he did…. how better to celebrate life than to give in to passion?”
Reincarnated over and over for 3,000 years, Helle and Jason and their enemy Sam, are now reborn in the same place and time. They work in modern London, but the ancient lives seep through. Now it is time to end the battle.
Sesame Chicken Stir Fry
1 teaspoon corn starch
2 tablespoons water
1 cup stock
2 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon mirin
1 teaspoon chopped fresh ginger or 1/2 teaspoon ground ginger
Chicken and marinade
2 boneless, skinless chicken filets
1 tablespoon corn starch
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon sesame oil
1/2 cup sliced almonds, toasted
1/2 cup dried shitake mushrooms
1/4 cup vegetable oil, divided
1 baby bok choy stems and leaves chopped
1 onion, sliced thinly
1 carrot, peeled and cut thinly on the diagonal
1 red bell pepper, cored and sliced thinly
1 stalk celery, thinly sliced on diagonal
Ramen noodles or rice noodles cooked according to package instructions
In a bowl, mix corn starch and water together. Add stock, soy sauce, brown sugar, mirin and ginger. Stir and set aside.
Slice chicken into thin slices or chunks. Sprinkle corn starch over chicken. Place in container with lid or zip lock bag. Mix together soy sauce, mirin and sesame oil and then pour over chicken. Marinate in refrigerator for 1 hour or up to overnight.
Toast almonds in dry pan over medium heat for 3-5 minutes until almonds are posted.
Place dried mushrooms into a bowl with hot water. Let sit for 20 minutes. Drain. Add 1 cup boiling water and steep for 5 minutes. Chop into small pieces.
Place colander or sieve over a large bowl. Stir fry in a wok or skillet and over high heat each of the vegetables, including the mushrooms, separately. When cooked but still al dente, place in colander. This allows extra oil to drain. Cook chicken until white and no pink remains. Set aside in a separate bowl.
Add sauce to wok and stir constantly until thickens. Add chicken and stir until chicken pieces are coated. Add rest of vegetables. Stir to combine sauce, chicken and vegetables..
What’s in the refrigerator? Other vegetables to us in stir fry-- zucchini, bell peppers, eggplant, snow peas, broccoli, cauliflower, fresh mushrooms, cabbage, sweet potato
Don’t have chicken? Use beef, tofu or seitan
Out of noodles? Use rice or quinoa