If you have been following my blog a bit you have probably noticed that I make a lot of “Asian inspired” dishes, and you’re right, I do! Because to me they are my comfort food- obviously besides my dad’s dishes.
Last night I decided to try out a simple stir fry dish because I was craving Chinese food but too lazy to order delivery. Weird, right? Usually when you are feeling lazy nothing in the world sounds better than delivery but to be honest I didn’t want to wait an hour or so for my food and I was able to whip this up in 20 ish minutes.
What you need:
2 spring onions, sliced
2 boneless, skinless chicken breasts, cut into chunks
A handful of green beans, halved
1/2 a red bell pepper, sliced
4 crimini mushrooms, sliced
1/4 of a yellow onion, sliced
1 stalk of celery, sliced (not pictured because I decided to use it later)
For the sauce:
1/2 cup of soy sauce
2 cloves of garlic, minced
1 Thai chili, minced
1 tbsp of veg oil (Canola works)
2 tbsp of orange juice
1″ piece of fresh ginger, minced
1 tbsp of corn starch
Rice for serving
*All the veggies I used were what I had in my fridge, you can obviously use whatever you want or have!
1. Chop everything you need for your stir fry and sauce. Also now is a good time to start your rice!
2. In a small bowl, whisk together all the sauce ingredients and add your chunks of chicken to marinate for a bit. (I let mine sit for about 5 minutes).
3. In a large pan (preferably with sides) pour in your sauce and chicken and put on high.. you want some of the liquid to boil away.
4. add your veggies in by order of how long they need to cook for- green beans and onions, then celery and mushrooms, then bell peppers, then finally spring onions.
5. Let simmer for about 15-20 minutes until the chicken is cooked through and it no longer has a soupy consistency.
Enjoy on some rice and if you like it spicy, drizzle with Sriracha! Also this would have been amazing with some toasted cashews. (It tasted very similar to Cashew Chicken from a Chinese restaurant).