Thai Chicken Stir Fry

Stir frying was invented to save fuel, but it's also healthy and saves time.  Here is the basic stir fry recipe that everyone should know how to make.   It's delicious and a great way to add more broccoli to your diet.  It's easy enough to make for one and fancy enough for company.

You do need to move fast once you start cooking, so as not to overcook the vegetables.  If you are not organized or deft, you should prepare all the ingredients in advance, including opening the can of coconut milk, setting the table and getting out serving dish, the sauce ingredients, a small bowl and a medium bowl.   The broccoli should be bright green when you serve the dish so speed is critical.

The coconut milk is optional, but authentic and delicious.   I tend to leave it out because of the calories and my aversion to cans.  

The easiest way to cut up broccoli is to cut slices off the stalks until the florets separate into the size you want.   The stalks are edible and delicious.   Most people peel them and add them to the pan. 

Metal or wooden tongs are very handy for making this dish.   Also, don't wear good clothes, and wear an apron, as the oil spatters.  

You don't need a wok, just use a large saute pan, and don't use a lid.

For hearty eaters, cook and serve rice with this dish.

Ingredients:
4 Tbsp. oil (e.g. olive)
1 medium yellow onion, coarsely chopped
4 garlic cloves, grated or chopped
2 chicken breasts or 4 thighs (raw or leftover cooked chicken), cut into strips
1 red pepper, chopped into 1-inch pieces (orange or yellow are good too)
2 heads broccoli, cut into florets
1/2 cup cilantro or Italian parsley
Sauce (see below)
1 small can of coconut milk
Sauce:
2 Tbsp. soy sauce
2 t. brown sugar
1-1/2 t. grated ginger
1/2 t. hot chili paste or red pepper flakes

Instructions:
Cut up the chicken into thin strips and put the rice on to cook.
Heat a large saute pan on medium heat.   When the edge of the pan is too hot to hold your finger on it, add 2 Tbsp. oil. 
Meanwhile, chop the onion coarsely and the garlic finely.  Add to the hot oil and fry 3 minutes.
Add the chicken pieces and saute for 3 minutes and remove to a bowl.
Meanwhile, cut the broccoli into florets and the red pepper into 1-inch pieces. 
Add another 2 Tbsp. oil to the pan and fry the pepper and broccoli for 2 minutes.
Meanwhile, mix the sauce ingredients in a small bowl and chop the cilantro/parsley.
Return the chicken to the pan, add the sauce, and the cilantro/parsley. 
Fry for another 30 seconds.
Add the coconut milk, heat it through, remove the pan from the heat, and serve either directly to plates or in a serving dish.