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Prepare the chicken: Marinate the sliced chicken in 1 tbsp soy sauce for 10-15 minutes while you prep the vegetables.
Stir-fry the chicken: In a large wok or skillet, heat 1 tbsp sesame oil and 1 tbsp vegetable oil over medium-high heat. Add the marinated chicken and stir-fry for 5-7 minutes until the chicken is cooked through. Remove it from the skillet and set it aside.
Cook the vegetables: In the same pan, add another tablespoon of vegetable oil. Add the bell pepper, onion, and snap peas, and stir-fry for 3-4 minutes until they begin to soften.
Combine and flavor: Add the garlic, ginger, hoisin sauce, rice vinegar, and chili flakes (if using). Stir to coat the vegetables, then add the cooked chicken back to the pan. Toss everything together for another 2-3 minutes until well mixed and heated through.
Serve: Serve the stir-fry over steamed rice or noodles, garnished with sesame seeds or chopped scallions for added flavor.
Tips for Serving and Storing
For the Beef Stew: Serve with a side of warm, crusty bread to soak up the savory broth. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stovetop to preserve the flavor.
For the Chicken Stir-Fry: Pair with jasmine rice or noodles for a well-rounded meal. Leftover stir-fry can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet with a splash of soy sauce to keep it moist.
Variants
Beef Stew Variants:
Add mushrooms, parsnips, or celery for extra flavor and texture.
For a lighter version, swap out the potatoes for cauliflower or add extra greens like spinach or kale.
Add a dash of Worcestershire sauce or balsamic vinegar for a tangy kick.
Chicken Stir-Fry Variants:
Switch the chicken for beef, pork, or tofu for a different protein.
Use other vegetables like zucchini, mushrooms, or baby corn.
For a sweeter stir-fry, add a tablespoon of honey or brown sugar to the sauce.
FAQ
1. Can I make these recipes in advance?
Yes, both the beef stew and chicken stir-fry can be made in advance. The beef stew actually tastes better the next day as the flavors continue to meld. The chicken stir-fry is best served fresh, but you can prep all the ingredients ahead of time for a quick dinner.
2. Can I use frozen vegetables for the stir-fry?
Absolutely! Frozen vegetables work perfectly for stir-fry. Just be sure to thaw and drain them before cooking to avoid excess moisture.
3. How do I make the beef stew thicker?
If you prefer a thicker stew, mix a tablespoon of cornstarch with a little cold water and stir it into the stew during the last 10 minutes of cooking. Let it simmer until thickened.
4. Can I substitute other meats for the beef stew?
Yes, you can use lamb or pork in place of beef. Just adjust the cooking time as necessary since different meats may require different braising times.
5. Is it possible to make the stir-fry spicier?
If you love heat, increase the amount of chili flakes or add a chopped fresh chili to the stir-fry. You can also drizzle some sriracha or chili paste into the sauce for an extra kick!
These recipes are simple, versatile, and perfect for satisfying appetites of all sizes. So next time you're looking for a dish that will "disappear in no time," try these meat recipes, and watch your guests finish their plates with delight!
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