Chili Chicken Stir-Fry

I'm a big fan of stir-fry. There are a couple of techniques I have mastered in order to make a stir-fry in 20 minutes, or less. And that includes prep-time. Of course my definition of what constitutes a stir-fry is broad (meaning, just about anything is game).

For me, to be ready for a stir-fry at a moment's notice requires that I have some or most of the ingredients that make the dish taste authentic.

I almost always have:

• fresh garlic
• salt
• oil (for frying)

And nice to have:

• green onions, aka scallions (or other onion)
• fresh ginger (if it fits the recipe)
• fresh or frozen vegetables

A wok is not necessary, but nice to have. Sometimes I heat the wok to a high heat, and sometimes I don't. A high heat is used for searing stir-fry items (especially meat), and it's not necessary, but it does taste great when you do this, and it seals in meat juices.

Stir-frying takes about 5 to 10 minutes to cook once you have a hot pan. If you can, cut stuff up ahead of time, or get someone to help you cut as you add things.

So here is my latest stir-fry recipe, with a regular heat level and two of my favorite green vegetables: peas and broccoli.