My chicken stir-fry is SO. GOOD.
No. Really. If you don’t have thirty seconds to lose…
But here’s how I make it.
This is it.
First. I take boneless chicken thighs. Organic. AND, I like thigh meat as opposed to breast meat. Breast meat is dry. Thigh meat is tender and chicken-y.
Cut the chicken in strips.
Then coat the chicken in 5 Spice Chinese seasoning and little truffle salt. Like–really coat it.
Fry it in a tablespoon of sesame oil.
Then, add the vegetables and maybe a teaspoon of soy sauce.
And that’s what I just finished eating!
It was so good.
Now granted… My taste buds have been altered. They’re not used to tasting much salt or sugar. But I can taste all the vegetables–the broccoli, the snow peas, carrots… the 5 spices in the five spice–star anise, clover, cinnamon, fennel and black pepper.