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Chicken Stir Fry Recipe

Miranda | My Anosmic Kitchen
Our favorite weekend better than takeout homemade chicken stir-fry with crunchy vegetables and a sauce that only be described as umami.
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Ingredients
  

  • 400 grams chicken breasts (4 chicken breasts)
  • 2 tbsps light soy sauce (for salt)
  • 1 tbsp hoisen sauce
  • 1 tbsp oyster sauce (sugar-salt)
  • 1 tbsp fish sauce (for umami)
  • 2 tbsps soy sauce
  • 1 to 2 tsps sriracha sauce
  • 1 tbsp dark brown sugar
  • 2 tbsps water
  • 2 tbsps 2 tablespoons canola (vegetable) oil
  • 2 carrots (thinly sliced/cut)
  • 1 green pepper (thinly sliced)
  • 1 red pepper (thinly sliced)
  • 3 cloves fresh garlic
  • 1 piece ginger (more or less thumb-size)
  • noodles/pasta

Instructions
 

  • Heat the pan and add the vegetable oil.
  • Add the chicken pieces and let it cook through about 4 minutes.
  • Add the garlic and ginger mix it with the chicken and add the carrots, a couple seconds, add the add the peppers and now pour in the sauce.
  • Use kitchen tongs, a wooden spoon or even chopsticks to turn the stir-fry over.
    Cook for no more than 3 minutes, you want the veggies fresh, crisp and full of texture.
    Remove from the heat, and serve!
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