Making a Chicken Stir-Fry with broccoli, red bell pepper, scallions, garlic, ginger, and the sauce consisting of chicken stock, soy sauce, cornstarch, sesame oil, oyster sauce and chili paste, served with white rice. What about you guys?

how did u cook the chicken? did u 'velvet' it separately and add to final product? its a technique the chinese use to make their super tender meats, u marinade it for 30 min in a egg white/cornstarch/alcohol mix then fry on high temp for a short time like a min each side depending on the thickness of the meat for that delicate texture u find in dishes like beef and broccoli. i've used chicken breast and it comes out sooo tender as if it was dark meat using this technique. i think u used great classic ingredients and it sounds delish the way it is but i feel an itch for some kinda herb, not sure which one. mebe thai basil? just a suggestion. also i just learned about szechuan (sp?) style doubanjang (sp?), the japanese use it in their spicy ramen, i think its like spicy pepper mixed w/ fermented beans. u cud sub the chili paste w/ this for an awesome kick

and edit: im too amateur for anyone to be interested in watching me cook lol

This post was edited by eriot on Aug 27 2011 02:40am

Video>

i would never cook in that fresh gear.

I tucked my tie in for most of the actual cooking, but I was trying to impress some girl and I wanted to show off.



It's a possibility, if enough people want to see me cook.



I cooked the chicken first and set it aside until everything else was ready. Also steamed the veggies in addition to stir-frying them. The sauce was incredibly delicious, I'm not too sure what I could add to it.

I might make a pad thai tonight, stick around.

my favorite healthy chicken recipe is super simple. other than how you grill it

take Half chicken breasts, debone, put "Lipton Vegetable Soup Mix" into mortar and pestle and a dash of sea salt. grind, powder and spray with Pam after you season.

Place chicken on grill almost directly on flame for like 5-7 minutes, then away from flame to only cook using the convection of the grill.
timing always depends on the grill you use, but cook it not quite done. take it off grill, into a shallow bowl.
cover with plastic film, then foil, and cover again with about 3 or 4 kitchen towels to insulate. the heat of the chicken will cook it the rest of the way.
the end result is the juiciest chicken ever with almost quarter inch worth of juice on the bottom of the bowl.
the spice using the soup mix only adds 20 calories, and is basically powdered dried carrots, peas and other veggies. terrific flavor.

just wondering.. so the nuts on the side is not inuse?
and closeup pic of finish product?

You just put my kitchen to shame...then again I live in an Army barracks where my kitchen is shared

Edit: With no oven

This post was edited by jro1221 on Aug 28 2011 01:06am

you should work them arms moar brah

There were cashews mixed in yes, I think that's what I was doing. I didn't know the picture was being taken at the time or I would have smiled more.



Maybe until you can perfectly dice an entire onion in 15-20 seconds I should say the same.