Chicken Stir Fry with Rice

Ingredience

SAUCE:

1/4 cup light soy sauce

1/4 cup oyster sauce

1/8 cup rice vinegar

1/8 cup sesame oil

1/2 cup of chicken stock using 1/2cup rice water and 1/2tsp of bouillon

1tbsp brown sugar

1tbsp corn starch

STIR FRY:

4 cups cooked rice from 2 cups dry rice

1 head of broccoli

1/2 to 1 onion

1/2 to 1 pack of mushrooms

About 4 medium carrots

4 medium to large cloves of garlic

Zucchini

Scallions

Cauliflower

(optional) ginger

2 chicken breasts, sliced or cubed

Pokyny

1. Brine or velvet chicken ahead of time, for up to 2 hours. Use 3tbsp with 4 cups of cold water

2. Boil broccoli for 2-3 minutes or until they turn bright green, then submerge in ice water. Repeat for carrots

(optional) Soak pad thai noodles in hot tap water for 30 minutes or until pliable, add oil to keep them from sticking if it takes a while to use them.

3. Prepare 4 cups of cooked rice using 2 cups of dry rice.

4. Mix 1/4 portion of sauce, without adding stock, for marinating the chicken in.

5. Combine pre-cooked chicken with some of the sauce before the stock is added. Let it sit

(optional) Cook pad thai noodles for 5-7 minutes in oil, then immediately rinse with cold water and set aside

6. Heat avocado oil on wok until it is nearly or barely smoking, then very quickly add vegetables and begin stirring to avoid burning. Add in order of cook time. Garlic and ginger first, then hardest to softest veggies. Add a little sauce shortly after adding each vegetable, so they can absorb some of the flavor.

7. When veggies are done, add the chicken, noodles/rice, and sauce, and combine in the wok. Reduce to a thick stew-like consistency, then cool and serve.