Chef Kurt Makes Easy Stir Fry
Michigan State University Executive Chef Kurt Kwiatkowski give us the low-down for putting together a quick, tasty stir-fry for dinner.
Chef Kurt’s Stir Fry
1½# chicken thigh meat
1 onion, cut in half and sliced
2 carrots, peeled and cut in half moons
1 red pepper sliced
1# snow peas
2 T. canola or coconut oil
1 T. minced fresh garlic
1 T. minced fresh ginger
2 T. soy sauce
1 T. sake
1 T. sesame oil
1 t. fish sauce
1 t. rice wine vinegar
2 T. chopped fresh cilantro
Black pepper to taste
In a saute pan heat oil over medium high heat. Season chicken with pepper and sear for 2 minutes on each side. Remove from pan and set aside.
Saute onions and carrots for 3 minutes, while that is cooking, slice your chicken into ¼ inch thick strips (don’t worry, it doesn’t need to be perfect)
Add in the chicken and continue to saute for 2 more minutes, add red pepper, snow peas, garlic, and ginger then saute for additional 2 minutes
Add your liquids and let simmer for 5 minutes
Remove from heat, add cilantro, taste and adjust with black pepper if needed.
**If you want some heat to your stir fry and a chopped jalapeno or a tablespoon of Siracha sauce
Bulk Stir Fry Sauce (to keep in your fridge for a week or so)
1/3 c. water
¼ c. soy sauce
2 T. sake
1 t. sesame oil
1 t. fish sauce
2 T. sugar
1 T. cornstarch
1½ T. water
1 t. rice wine vinegar
¼ t. black pepper
Combine water, soy sauce, sake, fish sauce, sesame oil and sugar and simmer for 5 minutes so sugar dissolves
In a separate container, combine cornstarch and small amount of water. While whisking sauce slowly add mixture to thicken. Simmer for additional 2 minutes then remove from heat
Add rice wine vinegar and black pepper