The garden has started supplying us with giant bowls of lettuce, more beans than we know what to do with, crunchy green cabbages, baskets full of sugar snap peas, and the first zucchini of the summer. That means two things around here — salads and stir fries.
Couple days ago I wanted to do a stir fry with chicken as a the main dish, rather than stir fry as a side, but didn’t feel like something as sweet as my Sesame Stir Fry or a recipe which required quite so much time/effort to cook the chicken as the Simple Chicken Stir Fry. So I made something up. It’s an easy recipe — just throw the chicken and marinade ingredients together, mix up some sauce, cook the chicken, add vegetables, and then pour the sauce on at the last minute. I ground some peppercorns over it to make it look pretty and so I could call it pepper chicken. Enjoy!
Quick Pepper-Chicken Stir Fry
1 pound boneless skinless chicken breast
1/2 teaspoon baking soda
1/2 teaspoon sesame oil
1 Tablespoon soy sauce
1 Tablespoon rice wine
Cut up chicken into bite-sized cubes and place in a bowl. Add marinade ingredients, and stir. Let sit for 15 minutes.
2 Tablespoons tapioca starch
2 Tablespoons rice wine
3 Tablespoons soy sauce
1 Tablespoon honey
1/2 teaspoon fresh grated ginger
1/2 teaspoon sesame seeds
1/4 teaspoon red pepper flakes
Mix tapioca starch with rice wine in a small bow. Add other sauce ingredients and set aside.
2 Tablespoons cooking oil
3-4 cups chopped vegetables (such as zucchini, snow peas, broccoli, carrots, cauliflower, and/or cabbage)
fresh-ground black pepper corns
Heat oil in a wok or deep skillet over medium-high heat. Add chicken and stir fry until cooked through. Add chopped vegetables and stir fry until they are tender but not so soft they become mushy. Add sauce, and stir (it will thicken quickly). Removed from heat and grind peppercorns over the stir-fry. Serve with rice.