Wok n' Roll

The title is a bit ambitious. This meal should be prepared with a wok, but unfortunately I don't have one, yet. After preparing this meal, I am confident that our stove gets hot enough to use a wok. That being said, I have added a new toy to my wish list: a wok. Now for the good stuff. Let's make some stir fry! Megan started by preparing the veggies, some onions and red and green peppers. 

And, some garlic and ginger.

Meanwhile, I worked on the chicken. First I chopped it up in small bite size pieces.

Now for some seasoning. Some soy sauce.

And a touch of sesame oil.

Now I let the chicken sit and soak up all that salty goodness.

Meanwhile, I prepared a syrup for the stir fry. Just soy sauce with some sugar.

Let the frying commence. I got the pan SUPER hot with some peanut oil. Seared the chicken nicely.

Cooked the chicken through with a nice sear on the outside but very tender inside.

Then I took the chicken outside and set it aside. Keeping the pan on high, I seared the veggies. First the onions.

Cooked them a bit until nice and brown.

Then I added the peppers and some water chestnuts, so pretty!

This is where we skip a bunch of pictures. The apartment got EXTREMELY smokey. Both Megan and I were very rushed trying to complete the dinner while opening every single window and door we have to vent some of the smoke out. So after the peppers, onions and water chestnuts cooked a bit, I added the ginger and garlic. After those flavors infused in the veggies, I added some chicken stock to deglaze a bit. Then I added the sugary soy syrup and cooked it down a bit. Then I added the chicken back in and a little more chicken stock to get the consistency right. 

Finally, it's time to eat! We served the stir fry on top of some brown rice, and a touch of cilantro to top it off.

Unfortunately, this meal was made at the expense of my 12" Cuisinart GreenChef skillet. After cleaning up the kitchen I noticed some discoloration on the skillet in some areas. Megan researched online and found that the skillets shouldn't be used at extremely high temperatures. However, I also read online that people have had issues with oil residues on the skillets and they are able to scrub it off with a scouring pad, but I'm not sure if I want to risk scratching the non-stick off. Others say that the oil residue goes away after more cooking, so I guess we'll see (hope for the best! I love the Cuisinart GreenChef Hard-Anodized cookware line). But one thing's for sure, I want need a wok.