AuthorJim BrownPrep Time20 minsCook Time10 minsTotal Time30 minsQuick 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
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.
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
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
Directions
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.
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
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!
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