Mystery Science Kitchen 3000

Merlin’s Stir-Fry of Mystical Wonders

Prep Time: 20 Minutes
Cook Time: 1 hour
Serves: 4
Difficulty: Easy, but does take a while...
Recommended Sides:  A spoon.

1 Cup brown rice
2 Chicken breasts
3 Green onions
1/2-1/3 onion
Random veggies
2 TBS Soy sauce
2 TBS Teriyaki Sauce
1 TSP dark soy
1/2 Red pepper
2-3 cloves Garlic
A little ginger
A little sesame oil
A little cooking wine

The Sauce:
2 TBS soy sauce
3 TBS Teriyaki Sauce
2 TSP sugar
1 TSP oyster sauce
1 Cup Chicken broth
A little corn starch
1 TBS chili sauce

Step 1: Prep Work
So I know there are a lot of ingredients here, but trust me this recipe is easy as hell. Chop up the chicken into little strips and put them into a big plastic bag. Throw in the chopped green onion, soy, terryaki, and the cooking wine. Squish it all together and set aside.

Mix up all the ingredients for the sauce above and set aside. Also chop up all the veggies (red pepper, onion, whatever else you want) and set aside. Start the brown rice, and add in a little ginger, chili powder and red pepper flakes as its cooking (this will take like 45-50 minutes).

Step 2: Wait and Watch
Keep an eye on the rice and stir occasionally. Jen and I watched the latest episode of Legend of Korra while we waited. So awesome.

Step 3: Getting Down To Business
Throw the sesame oil and a little vegetable oil into your wok and get it hot. Toss in the finely chopped garlic and a little ginger for about 10 seconds.

Next, throw in the marinating chicken and everything in the bag. Constantly stir until the chicken is done.

Throw in the veggies for about 3 minutes, then toss in the sauce. Let it boil and reduce for about 5 minutes.

Add the rice and stir. You can add dark soy to give it a little better coloring at this point too.

Step 4: Eat the Chinese Gumbo Thing and Be Happy
I wasn’t sure what to call this dish, so I made up a stupid name for the title and skirted the subject completely. If you don’t want to put the rice in with the meat you don’t have to, but but it makes it a lot easier to eat. You will probably have leftovers, so be prepared to eat this for the next few days. The rice soaks up a lot of the flavor, so it actually tastes better the next day. Good luck!

This entry was written by rhetorock and published on April 23, 2012 at 12:00 pm. It’s filed under Recipes and tagged , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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