How I make my crazy stirfry thingy…
* Chicken breast, cut into cubes and marinated at least 4 hours in fridge (use garlic, ginger, sweet soy sauce, and sesame oil…don’t ask me amounts, I just eyeball it. hahah)
* Sweet Soy Sauce
* Sesame Oil
* Garlic and Ginger
* Egg Product (Note this brand seems to work great for stirfry, but use whatever or use real eggs…whatevs)
* I used to go through the rice soaking and cooking, but screw that. I use Annie Chun’s premade and cook for 45 seconds on high in the microwave instead of the 1 minute because I cook more in the wok.
* Sesame Seeds
* Peanuts (I partially crush them, but don’t want a powder)
* You’ll notice I don’t do onions or cilantro (aka The Devil Weed) or scallions. Why not? Cause I hate that shit. Add as you see fit.
First up, put in some sesame oil to put a thin coat on the bottom of the wok and get it hot.
* Then pop in the chicken and cook it thoroughly.
* Once you’re done with that, slap it in a bowl and put in sesame seeds.
* Next up, add a little water to the wok to help deglaze it a bit and then stick in the veggies and add in more garlic and ginger.
* Mix it all up and then set on the lid and let it steam a bit, stirring it around now and then until it’s at a texture you like.
* Then move it to the side, add a bit more sesame oil and pour in the egg.
* Once the eggs are sufficiently cooked and scrambled, stir them in with the veggies and dump the rice on top.
* Now take your spatula and cover the face with sweet soy sauce. Just enough to cover, no more or it’ll be too sweet (unless you’re into that).
* Stirfry the crap out of it!
* Slap it in the bowl with the chicken and then top with peanuts.
* Stir everything together so the peanuts, chicken, and sesame seeds combine properly.
NOTE: You can always leave the chicken in for the entire veggie cooking and all that, but I find that causes the chicken to get a little rubbery, so I don’t. 🙂
There ya go! Enjoy!