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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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I remember the first time I tried stir-fry. I was at a small restaurant tucked away in Chinatown. I wasn't sure what to expect, but the aroma alone was intoxicating. As I ate, I was amazed by the explosion of flavors, and the way the different textures played off each other. Ever since then, I've been on a quest to recreate that experience at home, and I think I've finally cracked the code with this Silent Tiger Stir-Fry!
This stir-fry is incredibly versatile. Feel free to swap out the chicken for tofu, shrimp, or beef, or use whatever veggies you have on hand. The key is to have everything prepped and ready to go before you start cooking, because things move fast once the wok is hot! I usually put on some music, sometimes even a little jazz, that's what I like. It really puts me in the mood to cook something awesome.
It's hard to believe how something so satisfying can come together so quickly. This recipe is a lifesaver on busy weeknights. I hope you will enjoy this recipe as much as I do, there is no better way to try it than actually make one yourself. My girlfriend is a vegetarian, so I usually set aside the part with no chicken for her and add tofu instead.
Required Equipments
- Wok or Large Skillet
- Cutting Board
- Knives
- Mixing Bowls
- Measuring Spoons
Silent Tiger Stir Fry: Frequently Asked Questions
Silent Tiger Stir Fry
Unleash your inner chef with Silent Tiger Stir-Fry, a mouthwatering dish that combines tender proteins and crisp veggies in a savory sauce. This recipe offers a balanced blend of flavors and textures, perfect for a quick weeknight dinner.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 12 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Chicken: Cut 1 pound of boneless, skinless chicken breasts into bite-sized pieces. Marinate the chicken for at least 15 minutes (or up to 2 hours) in a mixture of 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and 1/2 teaspoon of sesame oil. This helps to tenderize the chicken and infuse it with flavor.
- Prep the Vegetables: While the chicken is marinating, prepare your vegetables. You'll need 1 red bell pepper (thinly sliced), 1 green bell pepper (thinly sliced), 1 cup of broccoli florets, 1 cup of snap peas, and 1/2 cup of sliced carrots. Feel free to substitute with other vegetables you enjoy, such as mushrooms, zucchini, or bok choy.
- Make the Sauce: In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of honey, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, 1/2 teaspoon of ginger (minced), 1/2 teaspoon of garlic (minced), and 1/4 teaspoon of red pepper flakes (optional, for a little kick). Set aside.
- Heat the Wok: Place a wok or large skillet over high heat. Add 1 tablespoon of vegetable oil. Once the oil is shimmering and very hot, add the marinated chicken. Stir-fry for 3-4 minutes, or until the chicken is cooked through and lightly browned.
- Add the Vegetables: Add the prepared vegetables to the wok with the chicken. Stir-fry for another 3-5 minutes, or until the vegetables are tender-crisp. You want them to be cooked but still have a little bit of crunch.
- Pour in the Sauce: Pour the sauce over the chicken and vegetables. Stir-fry for 1-2 minutes, or until the sauce has thickened and evenly coated all of the ingredients.
- Garnish and Serve: Remove the wok from the heat. Garnish with sesame seeds and sliced green onions. Serve immediately over cooked rice or noodles. Enjoy! You can add any toppings you like for extra flavors, my favorite is the crispy fried garlic.
- Tip: For best results, make sure your wok is smoking hot before adding the ingredients. This will help to ensure that the chicken and vegetables get a good sear and don't steam.
📝 Notes
- Adjust the amount of red pepper flakes to your preference for spice.
- Serve with steamed rice or your favorite noodles.
🍎 Nutrition
Calories: 450 kcal
Protein: 40 g
Fat: 15 g
Carbohydrates: 45 g
Fiber: 8 g
Calcium: 80 mg
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