TERIYAKI CHICKEN STIR-FRY

Stir frying (Chinese: 炒; pinyin: chǎo) is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West.

Scholars think that wok (or pan) frying may have been used as early as the Han dynasty (206 B.C. – 220 A.D.) for drying grain, not for cooking, but it was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. Well into the 20th century, while restaurants and affluent families could afford the oil and fuel needed for stir fry, the most widely used cooking techniques remained boiling and steaming. Stir fry cooking came to predominate over the course of the century as more people could afford oil and fuel, and in the West spread beyond Chinese communities.

TERIYAKI CHICKEN STIR-FRY

INGREDIENTS:

2 TB Oil

450 g Chicken Fillets cut into strips ( 1 pound )

900 g Oriental-Style Frozen Vegetables ( 2 pounds )

1/2 cup Teriyaki Sauce

2 TB Soy Sauce

1 t Rice Vinegar

2 t Fresh Garlic crushed

2 t Fresh Ginger finely grated

1 TB Water

1 TB Cornflour (Cornstarch)

INSTRUCTIONS

Heat the Oil in a wok – stir-fry the Chicken until done – season with Salt and Black Pepper – remove from wok and keep aside

Add the Frozen Vegetables to the wok and stir-fry until soft but still a little crisp – add back the cooked Chicken

In a small bowl combine the Teriyaki Sauce, Soy Sauce, Vinegar, Garlic, Ginger and Water – stir in the Cornflour (whisk lightly) until smooth – pour the sauce over the Chicken and Vegetables in the wok and stir – cook until warmed through and the sauce has thickened (about 3 – 5 minutes)