Fresh Pepper Chicken Stir Fry

Hi All,

I clipped this recipe out of the Jan 10 '10 Sunday Boston Globe. The only ingredient that you might not have is the fish sauce and the lime juice. I had the fish sauce but substituted fresh lemon juice for the lime. I used about four bone in chicken thighs and it easily served three with leftovers. I slightly adapted the recipe.

4 chicken thighs (about 1 pound) or Pork would be okay too
2 tablespoons soy sauce
2 tablespoons fish sauce (could use more soy sauce, if unavailable)

Cut out the bone, cut chicken into 1/2 inch thick strips. Mix soy and fish sauce, toss with chicken in small bowl. Set aside while preparing other ingredients.

2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons fresh lemon or lime juice
2.5 tablespoons light brown sugar
1 teaspoon cornstarch

Mix above together in small bowl, set aside.


10 cloves garlic (about 3 tablespoons)
1 tablespoon freshly ground black pepper (I probably used less)
1 tablespoon canola oil

Mix above together and set aside.


Prepare:
2 onions cut into 3/8 inch wedges
4 celery ribs cut into 1/2 thick bias pieces
(3 scallions)
(Carrots)
(Other greens)

In large skillet heated over high heat, heat 1 tablespoon oil until hot and rippling. Cook half the chicken until it begins to brown, stirring frequently. Remove chicken to a large serving bowl. Cook other half of chicken. Remove.

Add 1 more tablespoon oil. Cook onion until softened, about 2 minutes. Remove to bowl. Add more oil, if needed, Then cook celery, remove and then stir fry each other vegetable separately.

Cook the garlic and pepper mixture, mashing while cooking for about 1 minute.

Add back chicken and veggies and soy sauce and fish sauce mixture. Stir constantly. Cook until heated through. Serve with rice.