You guys, I’m not going to lie, it’s been a bit of a week.
It was one where I could not eat for a day and a half, and that had nothing to do with the sh*tshow in DC that may well decide the future of the court for the next generation.
All of it’s enough to make you want to weep, and believe me, it’s not been easy keeping a straight face. Fortunately, there’s wine.
And, mercifully, this week’s recipe calls for using some white wine, so enjoy the leftovers while trying to hold on to your last bit of sanity. It reminds me of my favorite quote.
My stir fry recipe, I think, is from Cook’s Illustrated. It’s one of those recipes that was printed more than a decade ago, put into a plastic sleeve, and has been used ever since. The Christinia that printed it is quite a bit different from that one. But the recipe persists.
It’s not quite comfort food. It’s relatively healthy. It’s not something I grew up on. But it’s the kind of recipe that bends to suit what one’s feeling at any given time. Like, this time, I made it with chicken but I’ve enjoyed it with tofu or just the veggies.
I usually cook it on my pseudo wok, but I saw from things I’ve made so far this year that cooking veggies and chicken on a sheet pan would be fine. Basically, it’s hard to mess up
Also, did I mention that the sauce includes wine *and* ginger?! It’s pretty amazing.
Here’s what I did to enjoy my stir fry on a sheet pan:
For the sauce:
- 4 T. soy sauce
- 4 T. dry white wine or cooking sherry
- 1 T. honey
- ¼ c. minced ginger (I use the jar, but if you’ve got the patience for ginger root, please do!)
- 4 to 5 cloves garlic, minced (Again, I’m lazy and used a couple teaspoons of the jar stuff)
- 4 scallions, sliced white and light green parts
For the stir fry:
- Combination of veggies, approximating 2 lbs. Mine was a combination of cauliflower, broccoli, carrots, sugar snap peas, green peppers, and onions. (For a better estimate, I used less than a quarter of a cauliflower, 2 heads of broccoli, 1 large carrot, about 1 bag of Dole sugar snap peas, one pepper, and one onion)
- 1 lb. chicken, cut into ½ inch chunks, marinated in about ⅓ of the sauce
- Remaining slices of scallions, added near the end of cooking time
- Oil, for generously greasing the sheet pan
- Rice, for serving
Mix the sauce. Prepare the chicken by putting the chicken chunks in a bowl and topping with about a quarter of the sauce.
Meanwhile, chop the remaining vegetables into bite-size pieces.
Heat the oven to 400 degrees, and generously grease a large sheet pan.
Add the vegetables to the sheet pan, and coat with about ½ of the remaining sauce. Cook for about 10 minutes. Create an opening on the sheet pan and add the marinated chicken. Top with more sauce. Bake another 15 to 20 minutes until the chicken is cooked through (I used an electric thermometer and it took longer, but safety first when it comes to eating meat!). Remove when close to ready to serve, and add the remaining scallions and the rest of the sauce. Bake for another 5 minutes.
Remove from oven, let cool slightly, and enjoy with rice!