Skip to main content

Easy Pepper Chicken Stir Fry (review) -- or How to Survive without Oyster Sauce

It is Sunday. I spent the day working at my actual workplace, getting some good work done because...Sunday.

My very sweet spouse offered to pick me up, and as we drove home, I realized I hadn't really thought about what to make for dinner. A quick mental inventory of the fridge: bell peppers, chicken, mushrooms. Next, Google.

The last thing I wanted to do was cook, so honestly I picked the first recipe I could find for which I had ingredients. I could have done a stir fry without a recipe, of course, but I needed some sort of inspiration.

Enter "Easy Pepper Chicken Stir Fry" from Holly at Spend with Pennies. On Pinterest it says "This Pepper Chicken Stir Fry recipe is ridiculously easy to make with ingredients that you already have in your pantry..."

MOSTLY true.  But I will tell you---I do not have oyster sauce in my pantry.  Do you? (Not a rhetorical question---I'm actually curious if that is a standard ingredient that people keep on hand).
*featured product in photo not an endorsement


So, despite finding myself without oyster sauce and feeling like a very deficient home cook in not having such a thing in my pantry, I decided to give it a go. I added honey to the stir-fry sauce.  This is not because I think that honey tastes remotely like oysters. Or oyster sauce, for that matter.  But I figured it a) wouldn't clash with the other ingredients and b) would provide some needed gooeyness to the texture. Turns out, I was right.



This was also another excellent opportunity to highlight the glory that is my larger-than-life cast iron skillet. The one my spouse thought I'd never use. It was perfect for this dish because it allowed me to cook all the chicken in a single batch with plenty of room to spare.


Slightly less cranky (thanks to a cocktail) but no more patient, I did not want to make rice, so this seemed like the right time to use those RICE NOODLES that I've had on hand for no reason other than the fact that they cook in 5 minutes. I wish I was kidding. Sometimes I really have no patience.
So, there you have it. The moral of the story? Well, there is none, except that perhaps I should add oyster sauce to my pantry staples. But this was VERY good, semi-easy, and that's even without the oyster sauce. I also did not use freshly ground pepper, but pre-ground black pepper (yikes! I know---scandalous). I think that was a good call here--it calls for a lot of pepper and the flavor came through in a way I'm not sure it would have had I patiently freshly ground all that pepper.

If you are looking for a tasty, quick (ish), and above-average stir-fry recipe, this is it!

Comments

Popular posts from this blog

Winter Farmers Market: Sautéed Scallops and Herbed Rice

Somerville, MA is a great city. I love living here, and this year's new Winter Farmer's Market just added to my joy. It runs between now and March, and it has been inspiring to see people trudging out in the cold, ice and snow, to the Armory (yes, the market is inside). This past Saturday, I stocked up on locally grown leeks and potatoes, grabbed some hot Italian sausage from Stillman's , and then ventured upstairs to buy some FRESH FISH from Jordan Brothers Seafood. Yes, that's right: haddock from Gloucester, and scallops from Maine. Not frozen--fresh. When she showed me the scallops I might have cried, just a little. Oh, and I picked up a baguette, brioche, and potato bread. Scallops don't require a lot of fuss, but are easy to overcook. I pulled out my San Juan Classics Cookbook (San Juan Islands in the Pacific Northwest, not Puerto Rico) and went straight to the shellfish section where I found a recipe for "Sautéed Prawns or Scallops" from Thibert...

Quinoa Pilaf with Artichokes, Leeks and Sugar Snap Peas

More Quinoa!  This was healthy, easy, and, "a way I actually *like* quinoa" as reported by my husband.  The recipe is here , and I made the following notes: stir the quinoa in the oil and leeks for 2-3 minutes before adding the broth definitely use low-sodium chicken broth---quinoa absorbs salt very well and I found that the regular chicken broth was too salty.  If you are using homemade stock or veggie broth, you are probably fine. I will add the snap peas last next time (with the artichoke hearts). I like my peas to retain their "snap." This is really a terrific meal for summer or to bring to a potluck.

COMPLETE MEAL: Dilled Sole with Almonds and Cranberry & Toasted Coconut Couscous

Last Sunday's dinner was one of my better successes in creating an entire meal, by myself.  That may seem like a strange thing to say, but what usually ends up happening is that I choose a challenging entrée to which I must devote all my time and attention. When my husband gets home from work, then, the first thing out of my mouth is usually, "Can you make the salad?"  Just what everyone wants to hear when they get home from work, I know. (I'm hoping he remembers that time I did have a martini waiting for him when he walked in the door...that's got to be worth something, right? It happened once.) Now, the Lord of Shallots does not go to work on Sunday, but I really wanted to cook something new, but something easy that would allow me to concentrate on the entire meal. Enter sole.  Sole, like tilapia and other thinner fishes, is a great fish to cook when you don't have a lot of time. I had picked up some grey sole at the Farmers Market, and found this recipe ...