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Wok Or Skillet Chicken Stir Fry

Wok or Skillet Chicken Stir Fry

AuthorJim BrownPrep Time20 minsCook Time10 minsTotal Time30 mins

Quick cooking stir fry. Chicken, mushrooms, onions, ginger, jalapenos and your green veggie of choice. I'll be using asparagus for this one.

Kitchen Essentials

Carbon Steel Flat Bottomed Wok

Prep

Make sure your chicken is defrosted, we'll do rest of the prep during class. 

Ingredients

 2 lbs Boneless Chicken Breasts - Cut Into Bite Sized Pieces
 1 Small Onion - Thinly Sliced
 3 Cloves Garlic - Thinly Sliced
 1 ½ Inch Piece of Ginger - Peeled and Thinly Sliced
 ½ lb Mushrooms - Thinly Sliced
 1 Bunch of Asparagus - Trimmed and Cut into 2" Pieces
 1 Jalapeno - Stem and Seeds Removed - Thinly Sliced
 1 tsp Corn Starch
 Soy Sauce to Taste
 Fish Sauce to Taste
 Avocado Oil for Stir Fry
  cup White Wine
  cup Chicken Stock
 Toasted Sesame Oil
 Salt to Taste
 Red Pepper Flakes to Taste
 1 Package Frozen Cauliflower Rice or Regular Rice
1

This weeks meal is a great group project because once everything is cut up the meal cooks very quickly.

You'll want to start cooking your rice. If you're using cauliflower rice I'd preheat the oven to 400 and put it in the oven.

If you're using regular rice - follow the directions for whatever rice type that you're using.

2

We're going to get all of the ingredients prepped before we do anything else.

We'll slice the onion, garlic, ginger and jalapeno thinly

Trim the tough ends off of the asparagus and then cut it into 2" pieces

Cut the chicken into bite sized pieces

We'll also have the sauce / seasoning components ready so that will come together quickly.
- chicken stock
- white wine
- corn starch
- soy sauce
- fish sauce
- toasted sesame oil
- red pepper flakes
- salt

3

Once we have everything prepped the stir fry part happens really quickly.

I add just enough oil to the hot wok to just coat the surface.

I cook the items in fairly small batches so that I don't cool down the wok temp and I season the items as I go with soy sauce, toasted sesame oil, or fish sauce.

I keep a large bowl to move things to once they're cooked.

When everything is cooked we'll add the white wine, chicken stock and corn starch to the wok and combine and add the cooked ingredients back into the wok and mix well.

Serve over cauliflower or regular rice.

Enjoy!

Ingredients

 2 lbs Boneless Chicken Breasts - Cut Into Bite Sized Pieces
 1 Small Onion - Thinly Sliced
 3 Cloves Garlic - Thinly Sliced
 1 ½ Inch Piece of Ginger - Peeled and Thinly Sliced
 ½ lb Mushrooms - Thinly Sliced
 1 Bunch of Asparagus - Trimmed and Cut into 2" Pieces
 1 Jalapeno - Stem and Seeds Removed - Thinly Sliced
 1 tsp Corn Starch
 Soy Sauce to Taste
 Fish Sauce to Taste
 Avocado Oil for Stir Fry
  cup White Wine
  cup Chicken Stock
 Toasted Sesame Oil
 Salt to Taste
 Red Pepper Flakes to Taste
 1 Package Frozen Cauliflower Rice or Regular Rice

Directions

1

This weeks meal is a great group project because once everything is cut up the meal cooks very quickly.

You'll want to start cooking your rice. If you're using cauliflower rice I'd preheat the oven to 400 and put it in the oven.

If you're using regular rice - follow the directions for whatever rice type that you're using.

2

We're going to get all of the ingredients prepped before we do anything else.

We'll slice the onion, garlic, ginger and jalapeno thinly

Trim the tough ends off of the asparagus and then cut it into 2" pieces

Cut the chicken into bite sized pieces

We'll also have the sauce / seasoning components ready so that will come together quickly.
- chicken stock
- white wine
- corn starch
- soy sauce
- fish sauce
- toasted sesame oil
- red pepper flakes
- salt

3

Once we have everything prepped the stir fry part happens really quickly.

I add just enough oil to the hot wok to just coat the surface.

I cook the items in fairly small batches so that I don't cool down the wok temp and I season the items as I go with soy sauce, toasted sesame oil, or fish sauce.

I keep a large bowl to move things to once they're cooked.

When everything is cooked we'll add the white wine, chicken stock and corn starch to the wok and combine and add the cooked ingredients back into the wok and mix well.

Serve over cauliflower or regular rice.

Enjoy!

Wok or Skillet Chicken Stir Fry
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