After perusing her pork and eggplant masterpiece, my sis inspired me to make a stirfry, which I hadn't made in ages - too long in fact. I used to make them often in Vancouver, where the produce was fresh and readily available. Here, not so much - once a week into Penticton is the best we can muster, but at least Save-On has the goods!
2 boneless, skinless, chicken breasts - cut into strips
a bunch of finely chopped ginger and garlic
a combo of broccolini, gailan, carrots, snap peas, bell peppers, and bean sprouts
sauce - 1/2 cup chicken broth, a small glug each of soy sauce, 'Memories of Korea' bbq sauce, oyster sauce, Madeira, rice wine vinegar, sesame oil, 2 tsp cornstarch, a small blob of Asian hot sauce.
Heat some oil in highish heat, brown your chicken in 2 batches, to ensure its cooked evenly, set aside on plate. I then deglazed the pan with a bit of chicken stock, then added the ginger and garlic, stir like crazy; add your veggies - continue to stir like a demon. Turn heat down a bit, cover, and cook (steam) for 30 seconds. Add your stirred sauce from above. Stir (you get the point). Add your chicken, keep stirring until the sauce is hot, thick and bubbly. Serve on top of steamed brown rice. The colours were gorgeous, and the dish is quite simple (once you've prepped everything), and satisfying - and I loved the sauce - I'll make a note of it for future reference!
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