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The ingredients needed to cook Chicken & Veg Stir Fry with Oyster Garlic Sriracha Sauce:
- Take 1 medium onion, cut into 1/2-inch squares
- Get 1 large stem celery, cut into 1/4-inch pieces
- Use 1 large carrot, cut into 1/8-inch thick slices on the bias (or don't cut it on the bias - whatever works for you)
- You need 1.5-2 pounds boneless, skinless chicken thigh meat (or breast if you prefer) cut into roughly 1-inch cubes
- Use 1/4 teaspoon kosher salt
- Use 1 Tablespoon minced garlic (about 2 large cloves garlic)
- You need 2 Tablespoons oil
- Get 2 Tablespoons oyster sauce
- Use 1 Tablespoon sriracha
- Take 1 teaspoon sugar
- Provide 1 Tablespoon distilled white vinegar
- Provide optional: 1/3 cup of peanuts or cashews (roasted or raw - whichever you prefer)
Steps to make Chicken & Veg Stir Fry with Oyster Garlic Sriracha Sauce:
- In a bowl, mix the chicken with the kosher salt thoroughly and evenly and set aside.
- In another small bowl, combine the oyster sauce, sriracha, sugar, and distilled white vinegar and mix thoroughly.
- Heat a wok, skillet, or large saute pan to high, add 1 Tablespoon oil, and quickly stir fry the onion, carrot, and celery for about 2 minutes or until the onion just begins to turn translucent. Set the veg aside on a plate.
- Heat your pan back up to high heat, add 1 Tablespoon of oil, and spread chicken in a single layer on the cooking surface and let it cook undisturbed for about 2.5 to 3 minutes. Give the chicken a stir to redistribute and cook 2 more mins or so. (Home ranges rarely get hot enough to stir fry this quantity of meat at a time without generating moisture, so it's actually better to leave the meat at the high heat and let it develop a sear before you stir it.)
- Stir in garlic and let it cook for about 30 seconds.
- Add in vegetables and sauce mixture and toss to evenly season your stir fry.
- Enjoy with some steamed rice, noodles/pasta, or as a lettuce wrap filling (or whatever makes your tummy happy). :)
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