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Categories: Poultry, Dinner for Two, Supper, Posted on August 16, 2021 by Sandy Bergsten - Comments (2)

You know those days, weeks, when you’re wondering where you’ll find the time or energy to make dinner? On those nights I sometimes order online. I don’t know about you, but for me those meals often fall flat. And at the end of a pretty mediocre meal, I usually feel a little fat. Not a win win.

The other day when I didn’t want to do what I suppose to do, I set my mind on how to make a fast fresh take on Chinese take-out that I could whip up in the time it would take to walk down the block and back to our neighborhood place (in Chicago our east/west blocks are pretty long) and leave me feeling like I’d made a better choice.

Here’s my chicken stir fry. Full disclaimer- it’s my midwestern Scandinavian take on stir fry and is far far far from authentic Chinese fare. But it tastes great and takes less than twenty minutes to make.

Cut three-quarters to a pound of boneless skinless chicken thighs into one-inch strips.

 Julienne one red pepper.

Trim and slice a bunch of scallions on the diagonal into one-inch pieces.

Roughly chop two tablespoons of salted peanuts.

In a medium bowl combine one teaspoon soy sauce, one teaspoon rice vinegar, one teaspoon cornstarch, ½ teaspoon grated ginger and a pinch of red pepper flakes.

Add the julienned chicken thighs, toss well ensuring each piece is well coated. Let the chicken marinate for ten minutes.

Meanwhile in a small bowl whisk together one and a half tablespoons chicken broth, one and a half tablespoons soy sauce, one and a half tablespoons rice vinegar, tablespoon fresh lime juice, half teaspoon grated ginger, mined clove of garlic, half teaspoon honey, teaspoon of cornstarch and dash of fish sauce. 

Set a large skillet over high heat until a drop of water instantly evaporates. Add a tablespoon of canola or grapeseed oil. Quickly add the marinated chicken making sure it is one even layer. Leave undisturbed to sear for one to two minutes. Stir until almost cooked through.

Add the red peppers and scallions and cook stirring for one minute. Stir in the sauce until it bubbles and thickens, about one minute. Add the chopped nuts. Taste for seasoning.

Chop sticks optional.

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