Chicken & Veg Stir Fry with Oyster Garlic Sriracha Sauce

Name: Chicken & Veg Stir Fry with Oyster Garlic Sriracha Sauce
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 medium onion, cut into 1/2-inch squares; 1 large stem celery, cut into 1/4-inch pieces; 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); 1.5-2 pounds boneless, skinless chicken thigh meat (or breast if you prefer) cut into roughly 1-inch cubes; 1/4 teaspoon kosher salt; 1 Tablespoon minced garlic (about 2 large cloves garlic); 2 Tablespoons oil; 2 Tablespoons oyster sauce; 1 Tablespoon sriracha; 1 teaspoon sugar; 1 Tablespoon distilled white vinegar; optional: 1/3 cup of peanuts or cashews (roasted or raw - whichever you prefer)

x @cook_5886383

A quick and easy stir fry for a weeknight meal. Add cashews or peanuts, and it's practically Kung Pao. :)

If you're going to have steamed rice, best to get it going before you start the stir fry.

A quick and easy stir fry for a weeknight meal. Add cashews or peanuts, and it's practically Kung Pao. :)

If you're going to have steamed rice, best to get it going before you start the stir fry.

x @cook_5886383

A quick and easy stir fry for a weeknight meal. Add cashews or peanuts, and it's practically Kung Pao. :)

If you're going to have steamed rice, best to get it going before you start the stir fry.

A quick and easy stir fry for a weeknight meal. Add cashews or peanuts, and it's practically Kung Pao. :)

If you're going to have steamed rice, best to get it going before you start the stir fry.

Saved

Ingredients

30 minutes

4 servings

1medium onion, cut into 1/2-inch squares
1large stem celery, cut into 1/4-inch pieces
1large carrot, cut into 1/8-inch thick slices on the bias (or don't cut it on the bias - whatever works for you)
1.5-2 poundsboneless, skinless chicken thigh meat (or breast if you prefer) cut into roughly 1-inch cubes
1/4 teaspoonkosher salt
1 Tablespoonminced garlic (about 2 large cloves garlic)
2 Tablespoonsoil
2 Tablespoonsoyster sauce
1 Tablespoonsriracha
1 teaspoonsugar
1 Tablespoondistilled white vinegar
optional: 1/3 cup of peanuts or cashews (roasted or raw - whichever you prefer)

Saved

Steps

30 minutes

1

In a bowl, mix the chicken with the kosher salt thoroughly and evenly and set aside.
2

In another small bowl, combine the oyster sauce, sriracha, sugar, and distilled white vinegar and mix thoroughly.
3

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.
4

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.)
5

Stir in garlic and let it cook for about 30 seconds.
6

Add in vegetables and sauce mixture and toss to evenly season your stir fry.
7

Enjoy with some steamed rice, noodles/pasta, or as a lettuce wrap filling (or whatever makes your tummy happy). :)