Today the sun was shining, and the heat was on at 9:00 a.m. The dog days of summer are here again. Since I don’t like unnecessarily heating up my kitchen or house for that matter, a stir fry was in order! A stir fry would not be complete without using the freshest ingredients possible. So, I headed over to Tuttles Orchard (best in Indy) to see what the farm stand had available. As I was driving in, a tractor goes whizzing by accompanying a crop of freshly picked vegetables. You can’t get any closer to garden-to-table fresh than that! My loot included freshly picked green beans, jalapeno peppers, red and yellow bell pepper and red onions. With all the ingredients I needed to start my dinner, I was off to prepare delicious and quick meal. This yummy stir fry is best served piping hot over jasmine basmati brown rice.
Side Note: Although I give the exact amounts of the Hoisin Sauce and Sriracha Chili Sauce, use your own judgement to adjust the quantity depending upon how hot you want your stir fry sauce.
1 red bell pepper 1 yellow bell pepper
1 red onion 1 tsp whole ginger root
2 garlic cloves 1 lb boneless chicken breast
1/4 c sriracha chili sauce 1 small package frozen broccoli
1/2 c hoisin sauce 4 scallions/green onions (cut on diagonal with tops)
2 tbsp toasted sesame oil
Salt & Pepper to taste
Combine hoisin sauce and srirachi chili sauce and stir until well combined. Microwave just before stir fry is done.
Cut all vegetables (onion and peppers) into even thin strips and set aside.
Mince garlic glove and ginger root and combine and set aside.
On a separate cutting board, cut chicken breast into small bite size pieces (be careful to properly wash hands after handling raw poultry)
On medium high heat , using either a wok or dutch oven, heat oil in pan until oil shimmers and place raw chicken in pan. Sprinkle salt and pepper over chicken (use salt sparingly due to salt content in hoisin ) turn chicken frequently to brown on all sides. Cook chicken until done.
Remove chicken from pan and place on a paper towel lined plate to soak up extra grease.
Side Note: The key to not burning vegetables is having enough oil in the pan and continuously stirring vegetables. This is not the time to walk away from the stove.
On high heat, add another teaspoon of oil to pan (if needed), and add onions. Saute onions while stirring quickly. Add minced garlic and ginger, make sure not to burn the garlic. Stir in peppers and saute for 2 minutes while still stirring. Lastly add the broccoli caps and continue stir until cooked.
Add chicken pieces to vegetables. Pour sauce over stir fry and combine until blended. Add sliced scallions and serve over hot rice.