Ken's Kitchen Home Recipes About Family Ken’s Stir Fry Ingredients Serves 3 to 4: 1 – large skinless/boneless Chicken Breast (best slightly frozen) 1 – medium onion 4 to 5 – cloves of garlic 3 - whole carrots 1 ½ cups – broccoli 1 – red bell pepper 1 - can water chestnuts drained ½ cup – snow peas 1 cup – fresh sliced mushrooms 4 tablespoons – peanut oil (or a good vegetable oil) My sauce is: ¼ cup - soy sauce 2 tablespoons - oyster sauce 3 tablespoons - cup rice wine 2 teaspoons - cornstarch A couple three grater passes of fresh ginger (if you don’t have fresh skip it).   Directions Prep: Cut chicken into a ¼” thick bit sized chunks. After cutting DRY THE MEAT (Dry meat = good browning) and rub with a few shakes of salt. Dice the onion and garlic and set in a separate bowl. Cut carrots, peppers and broccoli into ¼ chucks/ thicknesses (Julia Child taught me how to peel broccoli stems down to the white meat, especially the main stalks – which has become my favorite part). Trim and zipper the pea pods. Wash and DRY everything well and put in separate bowl. Cooking: Cover the bottom of your pan with a thin layer of oil (maybe 2 tablespoons) and heat it over medium heat for a minute or two. Add your onions and garlic, toss them in the hot pan till covered in oil. Stir occasionally till the onions are limp and translucent (you can also tell by the strong aroma falling off) and remove from pan into a bowl, leaving behind as much oil as you can. (Note: A few onion/garlic pieces left behind to burn is a good thing - just push them up the sides of the pan and out of the way). Turn the heat up to high and wait a minute for the oil to heat up and add a little oil if needed. Add a single layer of chicken to the bottom of the pan and let it cook without touching until brown on one side (about 45 seconds to a minute depending how hot you got your oil) then use your tongs to flip the chicken over. Brown other side and remove the meat from the pan into the bowl with the onions/garlic. Turn to medium high and add oil if needed. Add the carrots, water chestnuts and broccoli to the pan and toss in the oil. There is a rhythm to tossing, pause so the veggies cook and then toss again. A few burnt spots are a plus but not necessary. We’re cooking and tossing for a minute or two. Add your pepper and pea pods to your pan and toss with whatever oil is left (do not add more). Toss continuously for 45 seconds – no more than a minute, than push everything as high up the sides of the pan you can making a well on the bottom of the pan. Add 2 tablespoons of water, cover the pan tightly and steam for 2 to 3 minutes. Lift cover and add your mushrooms, cover again and steam for another minute. Uncover and add your chicken, onion and garlic and toss together. Reestablish the well on the bottom of the pan by pushing everything up the sides of the pan and add your sauce. Stir like crazy till the sauce thickness then toss everything with the thickened sauce. Serve immediately over rice or hard noodles.   Bon Appétit!!