Best Stir Fry Recipe for The Family

Best Stir Fry Recipe

Stir fries are always savory and delightful for a short cooking technique that really amazes people.  But of all the recipes printed in cookbooks and crawling in the internet, there are always the ones that are considered to be the best or maybe what people meant are the ones that really suits their preference.  Preferences could vary from the choices of vegetables in it or the kind of meat used or perhaps the right concoctions of the sauce used.  Stir fries, whatever is in it are here to stay.  This is the answer to a hectic day where people are tired of takeouts and pizza nights, but prefers to eat the meal of their choice.   Tired and weary from work the whole day, they are left with only a few more minutes to haggle the kitchen for a quick and savory meal.  But what to cook and which is best suited according to their preferences?  This is the first thing that comes to our minds. Here is a recipe that we can categorize as Best stir fry recipe for the family, that is savory, succulent and simple and fast to prepare.   Get ready with the ingredients and let us begin cooking. 

THE THAI LIME CHICKEN STIR FRY:  Like most of Thai fries, this one cooks really quickly once you have all the ingredients ready and prepared.  This recipe features the flavor of lime using lime juice and leaves.  Lime leaves play an important part in this stir fry so don’t forget them.  You can buy kaffir lime leaves at most Asian or Chinese food stores, just look for them in the frozen packets.  With lots of vegetables, you get everything you need in this single dish.  Enjoy this delicious and aromatic dish with steamed rice.

THE INGREDIENTS:

• three chicken breasts, or thighs can do, cut into strips or bite sizes (skinned and deboned)
• two bell peppers ( a green and a red), chopped to bite size pieces
• one small cooking onion, chopped to thin wedges
• a handful of fresh basil leaves
• two tablespoons of vegetable oil
• white wine or white cooking wine

THE SAUCE:

• three spring onions, sliced
• one fresh red chili, or one teaspoon of chili sauce (add more if need more heat)
• six to eight lime leaves, cut into strips with scissors (available in Asian stores at frozen packets)
• four cloves of garlic, minced
• two tablespoons of fish sauce
• two tablespoons of lime juice
• one half cup of fresh basil
• two tablespoons of canola oil or any vegetable oil
• two tablespoons of regular soy sauce
• one teaspoon of dark soy sauce (or one half tablespoon of regular soy sauce)
• one to two teaspoon of brown sugar

THE PROCEDURE:

• Prepare the sauce by placing all the ingredients in a food processor.  In cutting the lime leaves, be sure to discard any inedible stems. (Use the leaves only)
• Process well the sauce to form a smooth and thick paste.  Taste-test for sweetness and bitterness and balance it by adding more sugar.  We will adjust the other flavors later.  Set to rest to wait.
• Place two tablespoons of vegetable oil in a wok and heat the wok to medium high heat over your American stove.  Add the onions once heated and fry the chicken strips.   Stir fry for six to eight minutes until the chicken is no longer pink in the insides.  While frying the chicken, add a little white wine, one tablespoon at a time, when pan gets dry.  This keeps the frying consistent without adding oil or more fat and calories.
• Add the bell peppers and fry for two to three minutes till the peppers are soft and bright in color.
• Turn the heat down and add the sauce, stirring well to combine with the ingredients.
• Do not overcook the sauce, the flavors will just evaporate.
• Taste-test for salt and spice, to add more fish sauce if not salty enough or more fresh chili if not spicy enough.  Some prefer more sauce in it by adding a few tablespoons of chicken broth or coconut milk or even cream.
• Serve hot with steam cooked rice.  The original recipe is estimated to serve two to three persons.
• Enjoy this best stir fry recipe at your kitchen.   

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