Still dealing with the fall-out from the stomach flu in our house. I thought mine would be gone in about the same 24-48 hours as everyone else. Of course not! I am now going on my sixth day. I do not want to feel queasy all the time.
I started this post last week but still can only tolerate talking about or looking at pictures of food for a very short time before I start to feel sick again. I am hoping to finally make it all the way through this post today.
I was able to get it together enough to talk my family through preparing Chicken Stir-Fry with Garlic Sauce for Chinese New Year. I still can’t cook or be around strong smells but at least I could sit in the next room and give them instructions.
I love stir-fry because it uses up any last little bits and pieces of vegetables you have hanging around in your refrigerator drawers. Have mushrooms? Add them. Have broccoli? Add it. I used up the celery, carrots and red peppers that were just a day or two away from having to be thrown away.
Everyone ate well and enjoyed the sauce. My daughter thought it was a bit heavy on the soy sauce but my son added more. It all depends on your tastes.
For my mostly gluten-free son I cook with Tamari so everything right up to adding the noodles is the same for him. I use gluten-free spaghetti to make his dish. Adding about 1/3 of the sauce and vegetables to his pan before adding the chow mein noodles to ours.
- 1 1/2 pounds chicken breast tenders – cut into cubes
- 1 tablespoon toasted sesame oil
- 2 tablespoons canola oil
- 5-6 garlic cloves – minced
- 1 tsp red chili flakes
- Vegetables of your choice – onion, peppers, celery, cabbage, mushrooms, carrots, broccoli….
- 2 packages chow mein noodles
- 3 tablespoons rice vinegar
- 6 tablespoons of soy sauce
- 2 teaspoons Chinese rice wine (optional)
- 3 tablespoons brown sugar
- 3 tablespoons cornstarch
- In a large bowl, toss chicken cubes with toasted sesame oil. Marinate for 10 minutes.
- In a small bowl, stir together rice vinegar, soy sauce, Chinese rice wine (if using), brown sugar and cornstarch. Set aside.
- Heat a wok or large frying pan over high heat. Add 2 tbsp of oil. When the oil is hot, add the chicken pieces, spreading it out as much as possible. Sear for 1 minute without stirring until the edges are lightly browned, then stir to cook all sides until just cooked through – about 2-3 minutes more. Transfer chicken to a bowl (leaving the oil in the wok), and set aside.
- Heat the wok on low, and when hot again, add in garlic and red chili flakes. Stir-fry for about 10 seconds, or until fragrant.
- Cook vegetables in order from longest cooking and most hardiest – carrots, celery to ones you just want to lightly cook mushrooms and pea pods.
- Just before adding final vegetables to pan cook chow mein noodles according to directions. Drain.
- Then take the prepared sauce, give it a stir, and quickly pour it into the wok, cooking until the sauce thickens – about 30 seconds. Add in a bit of water if needed. Stir in the cooked chicken and chow mein noodles, toss well, and cook for a further 30 seconds.