I could easily call this my "clean out the frig" stir-fry. I like to use whatever vegetables I have in my vegetable drawer. In this case, I had some sugar snap peas, carrots, shiitake mushrooms, shallots, garlic, and ginger. I typically always like ginger and garlic in my stir-fry. Aside from that, I like to add a mix of vegetables that include some contrasting colors and some crisp texture. I had the shiitakes and shallots leftover from my Cognac Shiitake Stuffed Steaks I made the other day. Stir-frys are an excellent way to use up those leftover bits that might otherwise end up in my compost pile.
Serve with or over fresh steamed white or brown rice.
Stir-fry dishes are cooked very quickly so everything needs to be prepped ahead of time. Everything should be sliced, diced, chopped and ready to go before you heat your pan.
Combine the sauce ingredients and stir well until the cornstarch is dissolved. This will also be a marinade for the chicken. Place the sliced chicken in the marinade, cover, and allow to sit in the refrigerator for 30 minutes.
Heat your wok (if you have one) or large skillet over high heat. Add 1 tablespoon of the oil then place the chicken in the pan, making sure to allow as much marinade as possible to drain back in the bowl. Quickly stir-fry the chicken until it is no longer pink. This should take about 2 minutes. Move the cooked chicken to a plate and set aside.
Clean your pan with a paper towel to remove any remaining sauce, then reheat the pan then add the last tablespoon of oil. Once the oil is hot, add the vegetables which require the longest cooking time (snow peas, carrots) and cook for about 1-2 min. They will continue to cook, so don't overcook them at this point.
Now add the remaining vegetables, including the garlic and ginger and cook for about another minute.
Maintain the heat in the pan and add the chicken and the remaining sauce to the pan and cook just long enough for the chicken to warm.