Chicken Stir Fry

We made a chicken stir fry the other night. Nothing really fancy, just chicken, onions, peppers, broccoli, carrots, and Nappa Cabbage. I marinated the chicken in a bottle of marinade I had gotten from the local Dollar store.

When it comes to stir fry, I like my vegetables to be fully cooked. I slice my carrots into thin strips and cut the broccoli down to crowns. I also peel the outside of the broccoli stems and include them as well. I start the broccoli, carrots, onions and peppers first, cooking them for about ten minutes before adding the meat. The cabbage gets added last, since that takes only a few minutes.

This procedure actually got me into trouble at the last place I worked. The management there insisted that the vegetables had to look bright and colorful, which essentially means raw. I also couldn’t add any soy sauce to the stir fry because it would darken the veggies as well. One of the cooks who had worked there for ten years had actually said to me: “If you make it look good, their imaginations will fill in the rest.”

Yeah well, I prefer the taste of my food to speak for itself.