A pretty easy recipe once you get the hang of it, but requires a few unusual items that you likely don't have laying around.
Works better on a traditional flame wok, but a modern stovetop wok works just as well. Just keep in mind that non-stick woks are not designed to sit at extremely high temperatures, so don't let it get too crazy hot in the preheating phase.
I recommend using a spatula designed for woks (these usually have a bit more of a "spoon" shape to them), but if you don't have one then use a wooden spoon works well enough.
If you're using a non-stick wok, never use metal utensils on it!
- Rice or noodles or something as a side, this won't be used in the stir fry, just throw some rice in your rice cooker while you're doing this or something
- A large wok to cook in, i'll be assuming you're using a wok designed for stovetop usage
- Chicken breasts (2 large or 3 small)
- Broccoli florets (about a crown's worth, feel free to slice up the stems, honestly i just buy it prepackaged in 12oz bags)
- Sliced carrots (equal amount to broccoli florets, again about 12oz)
- Snow peas or snap peas (about 6oz)
- Canned baby corn, drained (1 regular-sized can, or you can buy fresh whole and chop them)
- Fresh baby bok choy, rinsed well and chopped (1)
- Tomato paste (about 3oz)
- Chili paste (1oz to 3oz depending on your spice tolerance)
- Vegetable oil
- Either minced garlic (1tsp) or another oil with garlic flavor
- Salt
- Low sodium soy sauce (about 3tbsp)
- Optional: dark soy sauce (1tbsp)
- Preheat the wok on like 7/10 heat.
- While the wok is burning away its sins, slice the chicken breasts against the grain into thin strips, then cut those strips into segments about 2 inches long.
- When the wok is "officially pretty dang hot", turn the heat down to medium and let it sit until it stops creaking.
- Add clean oil to the wok, a few tablespoons, and let the oil heat up, swirling it around the wok until it gets hot and shimmery.
- Turn the heat back to high, we cookin now.
- Add the sliced chicken, stir fry the chicken until fully cooked, then transfer to a covered plate or container.
- With the wok empty, add more oil and do the swirl again (use your garlic flavor oil if applicable).
- Add chili paste, tomato paste, and minced garlic (if applicable), and quickly mix it all together with the oil until uniform.
- Add ALL the veggies, stir fry the heck out of it until the veggies become soft and tender.
- Re-add the cooked chicken, mix it up real good, the chicken should now be coated in the oil sauce.
- Drizzle the soy sauce(s) around the edge of the wok, mix well.
- Add a bit of salt and any other spices you feel applicable, mix well.
- Remove from heat, serve immediately over rice or noodles.
Right after cooking the chicken, before step 7:
- Add a bit more oil to the wok.
- Scramble some eggs, about 3, and pour them into the oil.
- Let it sit a few seconds until the edges become cooked and fluffy, then pull the edges inward to allow the uncooked egg to flow down into the wok.
- Keep folding until fully cooked, transfer to the same container as the cooked chicken.
- Continue the recipe as usual at step 7.
- For a vegetarian option, substitute more eggs for the chicken (see Egg Bonus above).
- It's important to have the heat as high as possible, but don't let the oil burn!
- Don't stop stirring! It's called stir fry for a reason!
- Be careful when adding the tomato paste to the oil, it's easy to scorch it. Start mixing it immediately.