25 Minute Stir Fry
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Ingredients:
RICE:
400g water
300g rice
Pinch of salt
Instructions:
Add to rice cooker and cook
STIR FRY:
10oz chicken breast, cut into thin bite sized pieces
10-12 Oyster mushrooms (sub portabella)
6 baby bok choys, quartered
6-7 scallions, tops removed and chopped into ½”/1cm pieces
Knob of ginger, grated
5 cloves garlic, grated/minced
High smoke point oil (canola, avocado, light olive)
Salt
STIR FRY SAUCE:
25g soy sauce
5g sesame oil
25g oyster sauce
25g mirin
50g chicken stock
5g corn starch
Instructions:
Whisk together until combined.
For Stir Fry:
Preheat wok over med high to high heat. Add high smokepoint oil to the wok followed by chicken and a pinch of salt. Allow chicken to cook for 60-90 sec before moving chicken. Loosen chicken from wok with wooden spoon and cook until it’s 65-70% done. It will cook more later. Transfer chicken to a bowl.
Wipe out wok with wet paper towel then return wok to burner. Add oil then mushrooms and a pinch of salt. Stir fry for 60-90 seconds. When they’re turning brown and and have lost a lot of their water. Add into the bowl with cooked chicken.
Return wok to heat and add just a bit more oil. Add bok choy and a pinch of salt. Toss and stir fry for 1-2 minutes until leaves are wilted but bottoms are still a bit crunchy. Add bok choy to chicken/mushroom bowl.
Return wok to heat, add a bit more oil than scallions, garlic, and ginger. Toss and stirfry quickly until scallions begin to char. Keep this moving to prevent burning the garlic. Add stir fry sauce by swirling it around inside edges of the wok.
Add the chicken, mushrooms, and bok choy back into the wok with the the sauce and scallions. Stir fry to combine and warm through. If sauce is too thick, add a bit more chicken stock to thin a bit.
Serve over rice.
