This is a fresh stir-fry with crisp veggies and tender chicken. Go on an adventure and switch it up with any meat and veggie combo your heart desires.
TIP: The key to a good stir-fry is cutting the ingredients evenly and cooking them at a high heat for a short time. Uniform pieces will guarantee it’ll cook even and timely.
HARDWARE: Wok or Large Frying Pan, Knife, Cutting Board, 2 Medium Prep Bowls, 3 Small Prep Bowls, Slotted Spoon
YIELDS 4-6 servings
PREP & COOK 30 minutes
READY IN 45 minutes
1/2 jar Just+Add Beer Spicy Szechuan Black Vinegar
1/2 bottle (12 ounces) Anchor Steam or Your Favorite Lager
1.5 pounds Boneless Chicken Breast or Tenders (or Boneless Thighs are great too)
1 medium crown Broccoli
1 medium White Onion
1 medium Carrot
2 cloves Garlic
1/4 teaspoon Crushed Chile (optional)
1/4 teaspoon Sesame Oil (optional)
1/2 cup Grapeseed or Peanut oil
1 tablespoon Cornstarch
1/4 teaspoon Baking Soda
STEP 1: MAKE SAUCE
In a mixing bowl, combine 1/2 cup of Just+Add Spicy Szechuan Black Vinegar + 1/4 cup of beer of your favorite beer. In a separate bowl, take 4 tablespoons sauce mix and add 1 teaspooon cornstarch and set aside. Then, in another small bowl, set aside 2 tablespoons of sauce mix for the next step.
STEP 2: COAT
Slice Chicken thinly against the grain, add 2 tablespoons sauce mix, 1 egg white, 2 teaspoons cornstarch, 1/4 teaspoon baking soda, 1/4 teaspoon sesame oil. Mix well with your hands.
STEP 3: PREP VEGETABLES
Dice Onion. Break broccoli into small florets. Blanche broccoli for best results (30 seconds-1 minute). Thinly slice garlic and carrot with the carrot on the bias. Slice scallion in 1/2-3/4” lengths.
STEP 4: COOK
High-heat is important. Let the pan get smoking hot (watch out!). Add 4 tablespoons oil. Add chicken and stir fry until it changes color for about 5-7 minutes. Transfer to a plate with paper towel to soak up the oil.
STEP 5: STIR FRY
Clean your wok of the chicken. Add the rest of the oil (2 teaspoons). Heat to smoke point. Add garlic, crushed chili, onion and carrot and stir fry quickly (about 1 minute). Add chicken, sauce and cornstarch mixture, sesame oil and scallion to pan. Bring to a quick simmer. Remove from heat.
STEP 6: PLATE & GARNISH
Serve family-style with steamed rice while finishing up the other 1/2 of that Anchor Steam before you open another.