Chicken Stir-Fry

...brought to you courtesy of late night house painting. This is a chicken version of a mushroom, pepper steak stir-fry recipe my sister gave to me. It's yummy and goes great with rice and plum wine!* Maybe next week I'll do something without chicken, hmm.

Hardware:
Chef's knife
Wooden cutting board
One wok or large skillet
Wooden spoon
Spatula
Small mixing bowl
Fork
1/2 Cup measurer
Tablespoon measurer
Teaspoon measurer

Ingredients:
2 skinless, boneless chicken breast
1 Tbs. canola oil**
1 garlic clove, minced
1 tsp. ginger root, minced
1 Tbs. kosher salt
1 Tbs. fresh ground black pepper
1 red bell pepper, sliced
1 green bell pepper, sliced
1/2 C. yellow onion, sliced
1 C. crimini, sliced
1/2 C. sherry cooking wine
3 Tbs. rice vinegar
1 Tbs. corn starch
6 stalks green onion, chopped
1 tomato, quartered

Instructions:
Using your chef's knife and cutting board, mince the garlic and ginger. Heat your wok or skillet over a medium-flame. Once the pan is hot add the canola oil. Heat the oil for 30 seconds to 1 minute. Add the garlic and ginger, saute with wooden spoon.

As the garlic and ginger saute, rub the chicken breast with salt and pepper. Place the chicken smooth side down in the skillet. As the chicken is grilling, slice your red pepper, green pepper and onion. After 5-7 minutes flip the chicken, use a spatula.

Let the chicken grill for 5-7 more minutes. While you wait, whisk together the sherry, vinegar and cornstarch. This should create a sauce, about the consistency of soup.

Remove the chicken from the skillet and let rest on cutting board. Add the peppers and onion to the pan. Let the vegetables grill for about 2 minutes. Add the mushrooms. Saute the vegetable mixture for about 5 minutes.

Gently pour in the sherry, vinegar and cornstarch mixture. Stir the vegetable, as the sauce thickens. Continue to cook for 2-3 minutes letting the sauce thicken. Turn off the heat.

Toss in the green onions and tomato and stir. Slice the chicken breasts across the grain about 1 inch thick slices. Stir into the stir-fry, serve on top of rice and enjoy!

*As a side note, I want to try this recipe with peanuts and water chestnuts. (Sorry Andrew, no bok choy.) This recipe was the creation of a late night, a hungry tummy and whatever food was available in the fridge.

**Measurements are approximate. Please feel free to make any changes you think are necessary. And let me know about them all.