Garlic Chicken Stir Fry

Over Udon Noodles

Ever get the hankering or craving for Chinese food but you already have protein in the refrigerator waiting to be used, or, you just do not have time or just are too tired to go out again after work or school?  That all happened to me a little while back.  As you know, I LOVE Chinese food, and one of my favorites is Kung Pao Chicken and Garlic Chicken.  I had already had boneless/skinless chicken thighs in my frig that were to the point they needed to be used or thrown away the next day or so and could not possibly go out to get Chinese food, so I made my own.  Fantastically, this entire dish took me less than thirty minutes, prep included.  This is also a perfect date night meal!

Here is my starting line-up!

  2 tablespoons grape seed oil

  1 tablespoon sesame oil

  1 teaspoon cumin seed

  4 cloves garlic, sliced

  1/2 red onion, cubed

  1/4 teaspoon crushed red pepper flakes

  1 tablespoon Hoisin sauce

  1 teaspoon or so of Sriracha sauce

  1  tablespoon Soy Sauce

  1 tablespoon Ponzu

  1 teaspoon fish sauce  

  1 package boneless, skinless chicken thighs (6 pc.), cubed

  Scallion greens, sliced at an angle, because, pretty

  small handful of toasted pine nuts or peanuts

 

I used a wok, but if you do not have one, use a high-sided skillet.  Start by prepping the garlic slices,  chicken thighs and the onion.  Now, if you want to use chicken breasts, that is fine.  I like to use chicken thighs, however, because they have a higher fat content and therefore, they are more tender and retain more moisture. I say, whatever you have on hand or whatever you like better!!!

In a small skillet over medium-low heat, toast pine nuts or peanuts, about eight minutes, and toss, to release their essential oils. 

Meanwhile, add the oils to the wok and add three or four of the garlic slices to infuse the oil. Shortly before you are ready to cook, turn the heat to low.  About every two or three minutes before full on cooking, turn the heat up a little at a time.  This will help the oil to take on the garlic flavor.  

When you are fully prepped, about ten minutes into the process, turn the heat to medium-high and remove the garlic slices.  When the oil begins to ripple, add the chicken cubes. Saute for three minutes.  Add the sauces, one at a time, stirring to coat the chicken completely each time.  Once all of the sauces have been added, add the onion and garlic and stir consistently for another three to four minutes, until the onions just begin to soften. 

 

The entire cooking process is about 8 to ten minutes from start to finish.  It is completely aromatic and you will want to pick at the stir fry as you are stirring.  Don't!  HOT!!!  Be warned!!!

When you are ready to serve, garnish with the scallion greens and the toasted pine nuts.  You can serve it over rice or noodles.  I served it over a package of udon noodles I'd boiled up.  You can also add yellow, orange and/or red sweet bell peppers to the mix for pops of color.  I did not any on hand, so added color with the red onion, scallions and pine nuts. You can add or change whatever you want based on what you have on hand or what you want to get at the store.  All up to you!!!  

Here are a few more photos of the plated stir fry.  Thank You and ENJOY!!!

 Thank You for your readership, gentle readers!

Now, Go Cook Something in Your Kitchen!!!