Chicken Stir Fry Revisited

This recipe is similar to the other stir fry recipe, except in this one, we have added some baby corn and straw mushrooms for a different texture! 

What You Need:

about 1/2 cup canola oil for cooking.

3 boneless chicken breasts.

1 can of straw mushrooms.

1 can baby corn.

2 onions.

1 bell pepper.

​2-4 cayenne peppers.

about 2 cups rice or Thai noodles.

soy sauce for flavor.

1 teaspoon sesame seeds-browned.

​few drops of lime juice.

​fresh grated ginger or powdered ginger.

sriracha.

salt.

​pepper.

Start by cooking rice as directed by package directions.

​Cut up chicken into bite sized pieces set aside. Season chicken with salt, pepper and ginger.

Slice peppers, onions and hot peppers into thin pieces. Remove hot pepper seeds if desired. Wash mushrooms and cook in a separate pan with butter until soft. Set aside. About 10 minutes. Add in lime juice.

​Start by pouring about 1/2 cup of canola into a large pan or wok. Allow the oil to heat, and then add in chicken. Cook hot and fast, mixing often.  Add in soy sauce and sriracha. 

Once the chicken is cooked all the way through, set aside.

Cook vegetables until soft, also, add in your cooked mushrooms. Once vegetables are done, set aside. While cooking the vegetables, cook the sesame seeds in a separate small pan. They only need to be lightly browned. About 7 minutes. Cook on low heat, and follow directions on the container. Also add in your baby corns.

 Now it is time to fry the rice. Cook the rice quickly. Avoid sticking to the pan by making sure you have adequate oil in the pan. Once cooked lightly, add in chicken, vegetables. Stir fry everything together! Add more soy sauce if desired.