Family Chow Hall

Fake Stir-fry Chicken

December 20th, 2005

Okay… I like Chinese food, but don’t really know how to make it. I’ve developed my own methods and versions of “Chinese.” I don’t even own a wok, and I wouldn’t be sure how to use it if I did.

My knowledge of Stir-fry is limited to three basic facts: 1) Stir-fry means to fry quickly over very high heat. 2) Stir-fry is Chinese in origin. 3) Stir-fry is darn good.

Anyway, here’s a recipe I ‘invented’ last week and most of my kids liked it. That makes it a keeper. I’m sure many Asians will scoff at it, but we like it and that’s what counts for me.

Fake Stir-fry chicken
serves 6 / prep. time 15 minutes / cook time: 30 minutes

3 chicken breast halves, boneless and skinless
2 T. cornstarch
2 T. cooking oil
assorted veggies — carrots, cabbage, celery, onion, broccoli, baby corn, water chestnuts, etc.
1 pkg. onion soup mix
1 c. water

Get out the biggest, deepest skillet you’ve got. Or a wok. Cut the chicken into chunks, pat dry if necessary, and coat with the cornstarch. Next, chop up the veggies and fry over high heat in oil for a few minutes. Take the veggies out of the skillet, turn the heat down to medium, add a little more oil and put the chicken in. Stir and fry it until brown — the cornstarch will stick to the pan and make a mess, but we’ll fix that in a minute. Next add the onion soup mix and the cup of water. Give it a quick stir, then cover it and let it simmer for 10 minutes. Scrape the bottom of the pan - it will allow the cornstarch to thicken the sauce. Dump the veggies back in and bring it to a simmer. To be sure, cut into one of the chunks of chicken to check for pink-ness. (Pink-ness is bad news in chicken.)
Ta-Da! You’re done. Serve over rice or Asian noodles.

Entry Filed under: Recipes, Supper, chicken