Chinese Please!

Nothing better than Chinese Take Out?   I think so!  This easy stir fry has all the flavor of the best Chinese take out but you get to control what goes into it.  Just be sure to make extra because the left overs are even better.

Ingredients:
3 cups Broccoli Florets
2 ea  Carrots
8oz Mushrooms
1/2 Head of Napa Cabbage
4ea  Scallions (same thing as green onions)
1 tsp  Chopped Garlic (see Beef Stew Blog for garlic tips)
1 tsp  Chopped Ginger (you can chop ginger in bulk using your food processor, store in
Tupperware in freezer)
2lbs Chicken Breast
Soy Sauce
Dark Sesame Oil
Corn Starch
1Btl Maggie Gins Stir Fry Sauce (see notes)
2 Handfuls Bean Sprouts
1sm Can Sliced Water chestnuts

Start by setting up your Mis en Place (this is a French kitchen term for setting everything up).  I start by steaming my broccoli (see "Eat your broccoli" blog).  Then julienne your carrots (julienne is a term for cutting something into a matchstick).

Here is a quick julienne tutorial
Cut a peeled carrot on a diagonal.

Now gently push the pieces out to look like a deck of cards.

Now make small cuts to create matchstick sized pieces.

Congratulations, You can now julienne!

Slice all of your mushrooms, Chop your napa cabbage into large pieces.  Chop your scallions (same thing as green onions).

Now that you are done Mis en Placing your veggies go ahead and cut your chicken breast into 1" cubes.   If you cut your chicken before your veggies you have to sanitize your board before cutting the veggies, an added step and waist of time.

Put all of your cubed chicken to a large mixing bowl.  Add 2 Tbl soy sauce, 1 tsp dark sesame oil, 2 pinches salt and black pepper.  Gently mix chicken to coat.  Add 1/2 cup corn starch.  Toss chicken until fully coated.  Shake extra corn starch off using a strainer.

In a large saute pan or wok put 1" of oil in pan.  Turn on high heat until oil just starts to slightly smoke.  Carefully add chicken.  Cook until light golden brown.  Remove with a slotted spoon and set aside.

Drain extra oil from pan and wipe any brown bits from pan.  Add 2 Tbl oil and heat on high heat,  Add mushrooms first.  Saute until they start to brown.  Add ginger, garlic, carrots and scallions.  Saute 2 min more over medium high heat (careful not to burn the garlic).  Add napa, chicken and broccoli.  Pour in 1 btl of Maggie Gins stir fry sauce and 1 blts worth the water.  Stir to coat everything well.  Simmer for 3 min or until napa gets tender. 

Mix 2 Tbl cornstarch with water (this is called a slurry) and stir in enough slurry to make a light gravy.  Finish by adding bean sprout and water chestnuts.  Serve with rice.

Notes:
You can omit or add any veggie you want.  You can also sub firm tofu for chicken.  Prepair the same way as you would chicken.  This recipe can be customized to your taste. 

I love Maggie Gins Stir Fry Sauce!  It is the best tasting, complete, all purpose sauce on the market!  I buy it in bulk.  Find it at http://www.amazon.com/Maggie-Gins-Stir-Fry-Sauce/dp/B000JNFU62