I’m going to start off by saying this is inauthentic as hell. This recipe is made to be quick and to be done in a western home kitchen with no smoke and ingredients you can find at most supermarkets. Substitutions can be made, quantities of ingredients can be changed to tasteIf you’re good with a knife, you can realistically have this done in 30 minutes. This is also a recipe I made to cook for 8 people so cut the recipe in half for less

Ingredients

Sesame oil (any oil will work, just don’t use butter) 1 bag of green onions, sliced 1 white/yellow onion, diced 2 tbsp of garlic 2 inch knob of ginger 2 tbsp red pepper flakes 1 bag of frozen stir fry mix of choice 1 bag of broccoli 2 cups of Soy Sauce/Coconut Aminos 1 cup of Lime Juice 1/2 cup of Rice Vinegar 1 cup of Chicken Stock 2 tbsp white pepper (black pepper is fine) 2 tbsp salt 3 tbsp brown sugar (white sugar is fine, use less if you used coconut aminos) 2 tbsp garlic powder 2 tsp peanut butter Whatever chicken you have laying around (idk, I just used leftover rotisserie chicken) Cashews (I also just used leftover cashews for this)

3 tbsp corn starch 3 tbsp of water

3 cups of Jasmine rice (any rice works, Jasmine just cooks quicker) 4.5 cups of water

Steps

  1. Start by preheating your oven to 450f and getting your rice water boiling. You’re going to bake your vegetables. You do not have a big enough pan to brown all the vegetables at once, and you don’t want to do it in batches, that will take forever. Oven. Start this before you start on the stovetop, because it’s pretty involved once it’s started.

  2. Start by cutting up your stuff. Dice your onions, slice your scallions. Use a cheese grater to grate the ginger, it’s way faster than dicing it.

  3. Fry the white onion in your oil of choice for about 5 minutes on fairly high heat, char is completely fine, preferable even. Add in the white parts of the green onion after this and fry those for about 2 more minutes.

  4. Add in garlic, ginger and cashews, keep it moving at this point, don’t burn the garlic. This should take about a minute

  5. Once everything starts smelling fragrant, add in your liquids to keep it all from burning and add in all your spices except for the salt.

  6. Let it simmer for a bit and taste it for flavor after the acids have boiled off a bit. It will taste too sour at first, but the acidity will boil off as it heats up more. Add more sugar, chicken stock, or sesame oil to balance out the acidity.

  7. When the vegetables are done, throw them in the sauce and stir them in. Add in your leftover chicken at this point too. Give the chicken a few minutes to warm back up

  8. Make a corn starch slurry (cold water and corn starch whisked together) and stir it into everything to thicken the sauce and boom you have yourself a “stir fry”

Have fun cooking!