Stir FryBy Kyle Adam
This mouth-watering recipe is brought to you by Chef Kyle Adam.
- Approx. 500g of Yorkshire Valley Farms Organic chicken sliced to about 1 cm thickness. Allow to marinate for 2 to 48 hours.
- 1⁄2 tsp sesame oil
- 2 tsp canola or vegetable oil
- 1⁄2 tsp salt (I use sea salt)
- 1⁄2 tsp black pepper
- 2 tsp soy sauce
- 3 crushed garlic cloves or 2 tsp of garlic paste
- 1⁄2 tsp finely diced ginger or ginger paste
- 1⁄2 tsp crushed chili flakes (not necessary if you don’t want spice)
Stir fry veg
- 1-2 bell peppers, sliced 1⁄2 cm thick
- 2 stalks celery sliced diagonally 1⁄2 cm thick
- 1 broccoli crown cut to small-medium sized pieces
- 20-30 snap or snow peas
- 1 onion (red, yellow, or white) sliced to 1⁄2 cm slices
- 1 carrot sliced diagonally into half moons 1⁄4 cm thick
- Toasted sesame seeds, for garnish
Stir fry sauce
- 2 fluid ounces soy sauce
- 1 tsp sesame oil
- 1⁄2 tsp salt
- 1⁄2 tsp black pepper
- 2 fluid ounces hoisin sauce
- 2 tsp rice wine vinegar
- Put on water for pasta or begin cooking your rice.
- Heat a large non-stick pan (or wok if you have one) to medium/high heat.
- Add sesame oil to pan and then add chicken with marinade. Cover using a lid lined with aluminum foil. Allow chicken to cook for several minutes (3-5) before removing the lid.
- Turn the chicken over and allow to cook for 3-5 more minutes.
- Add vegetables and recover pan for 2-3 minutes. Wait until it is fully cooked to an internal temperature of 165ºF. If you prefer your carrots softer, add before the rest of the veg and allow to cook covered with the chicken for 1-2 minutes.
- Add remaining stir fry ingredients to pan and cover for 2-3 minutes. Check consistency of sauce. If thick, add 1-2 fluid ounces of water. If thin, do not add any water.
- Remove cover and check consistency of sauce. If thick and sticking to the stir fry, it is ready. If thin, remove lid and allow sauce to reduce to a reasonable consistency.
- Garnish with toasted sesame seeds and serve.
Meet the chefKyle Adam
Kyle Adam graduated from the Culinary Management program at George Brown College over a decade ago and soon after achieved the Red Seal to be a Certified Chef in Canada. He now acts as the Scheduling Coordinator and resident connection to the farms at Yorkshire Valley Farms.
Kyle has a passion for cooking for his friends and family, creating simple yet delicious dishes. He has a keen palette for sauces, soups, and European dishes while putting his own take on the flavours.