Last updated on January 6th, 2018
Don’t be jealous, but Aretha Franklin joined me in the kitchen yesterday. Yes, THAT Aretha Franklin. We had a great time together! While The Queen of Soul belted out some of her best-known hits, I put together a healthy and delicious Stir Fry of Chicken and Veggies.
Aretha will gladly spend time in your kitchen, too. Just get yourself an Amazon “Dot” and a small but powerful bluetooth speaker, and perch them on your counter top. Then utter the following command:
“Alexa — play Aretha Franklin.”
This method has never failed me.
Here’s Ms. Franklin right now!
Alrighty then. Let’s make our stir fry of crisp, colorful veggies and moist morsels of marinated chicken!
For the marinade, tip 1 tablespoon cornstarch into a medium bowl.
Add 2 tablespoons dry white wine…
2 tablespoons soy sauce…
2 tablespoons oyster sauce…
And a big pinch — about 1/2 teaspoon — of kosher salt.
Show this marinade a little R-E-S-P-E-C-T by blending it, until perfectly smooth, with a wire whisk.
Next, take 4 skinless, boneless chicken thighs (about 1 pound total)…
And cut them into bite-size pieces.
Stir the chicken into the marinade to coat. Then set the marinade aside for a moment, while you prepare the veggies.
For the veggies, you’ll need 2 bell peppers (orange and yellow for me), a small head of broccoli, 3 cloves of garlic, and a couple of scallions.
Cut the peppers into 1/4-inch strips…
Cut the broccoli into small florets…
Mince the garlic…
And finely-slice the scallions.
Then heat a large skillet (you won’t need a wok) over medium-high heat until the skillet begins to smoke a little. (If you are using a non-stick skillet, just heat it until it’s very hot, but not smoking- hot.)
Add a little peanut oil to the hot skillet, and swirl the skillet so its entire bottom is slick.
Then add the peppers, and saute them until they begin to blister but remain crisp — about 2 minutes.
Transfer the peppers to a bowl.
Add a little more oil to the skillet, then add the broccoli. Saute until the florets are tender-crisp — about 2 minutes.
Transfer the broccoli to the bowl of peppers.
Drizzle a little more oil into the skillet, then add the chicken and all of its marvelous marinade. Cook for 5-6 minutes, turning the chicken after 3 minutes.
Action shot: Return the peppers and broccoli to the skillet…
Then add the garlic and scallion.
Toss the works with a spatula to combine.
Oh. You’ll probably want to serve this stir fry on a bed of brown rice. If you’re in a hurry, grab a bag of frozen brown rice, and cook it in the microwave for 4 minutes. I nuked my rice while the chicken was cooking.
Now put some rice on a plate…
Add a big spoonful of the chicken and veggies…
Shake some pure sesame oil over the chicken and veggies…
And enjoy this deliciousness by fork or by chopsticks!
This sock-it-to-me stir fry takes less than 30 minutes to prep and cook. I hope you’ll make it for yourself some day.
And please stay tuned for another yummy recipe. Perhaps The Partridge Family will be my featured guests.
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