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Stir Fry recipe

Discussion in 'Recipes' started by John Stone, Oct 16, 2009.

  1. John Stone

    John Stone Every day is Leg Day
    Staff Member Owner

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    I thought I'd put my stir fry recipe here for postarity. Printer friendly version is here.

    stir-fry.jpg

    24 Oz grilled chicken breast, chopped into bite-sized chunks (shrimp is also great)
    16 Oz bag of frozen stir fry veggies
    1/2 cup red onion, rough chopped
    3 tablespoons vegetable oil
    4 cloves garlic, chopped
    1.5 teaspoons fresh ginger, grated
    1-4 tablespoons Sriracha (very hot)
    2 tablespoons soy sauce
    1 tablespoon fish sauce
    1 tablespoon natural peanut butter
    2 teaspoons toasted sesame oil
    1/2 cup chicken broth

    - Heat the vegetable oil in a large skillet or wok over fairly high heat (I put my burner on 8).
    - Add the veggies, onion and chicken (it will splatter, so keep kids and pets away).
    - Cook for about 3-4 minutes, stirring constantly.
    - Add the garlic and ginger during the final minute of cooking.
    - Remove all ingredients from the skillet (or push to the side if using a wok).
    - Lower the heat a bit. Combine the last 6 ingredients, stirring constantly until smooth.
    - Taste as you go. Add more Sriracha if you like things hot.
    - Combine chicken and veggies with sauce and cook for about another minute, stirring constantly.
    - Serve with rice or noodles.

    Yield: 4 servings. Recipe works just as well cut in half.
     
  2. Carole

    Carole Well-Known Member

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    :)Whoa, that look yummy and ‘reads’ to be extremely ‘doable’………I’ll try it!
    Thanks for sharing!!! :)
     
  3. eccent

    eccent Active Member

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    I'm amazed that you're using this sauce, seldom heard of this brand being mentioned overseas. It's very popular in Thailand :D, makes food more interesting.
     
  4. MannishBoy

    MannishBoy Senior Member

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    It's easily found in the states. You just look in the Asian section of the supermarket.
     
  5. Son of Mad Dog

    Son of Mad Dog Active Member

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    tried this yesterday with some chili seeds instead of sriracha.

    very very good food. Although my fiance felt it was too "dry" for her.
    cant win everytime. Instead of normal stir fry veggies. We added snap bean stir fry to it. (carrots and snap beans.) very tasty with whole grain brown rice.
     
  6. tensdanny

    tensdanny Well-Known Member

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    Do you guys think this would store well if you were to cook 4-5 rations at once and freeze into individual portions? I'm looking for a lunch solution for at work and this with brown rice seems not only delicious but potentially very convenient.
     
  7. Agon

    Agon Active Member

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    You could probably freeze the veggie/chicken portions individually just fine. I don't know how well the rice would come out after being heated again from frozen. Maybe you could try making rice every couple days and just storing it in the fridge and then reheat them separately and mix.
     
  8. John Stone

    John Stone Every day is Leg Day
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    Rice comes out great after being frozen and reheated. I generally prepare 20+ servings at a time, and then freeze the individual servings in baggies (all of which are contained in a large freezer bag). I started a thread on this subject not too long ago.
     

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