I've never made this the same way, but this recipe is a good representation. It's not authentic by any stretch, but it does have a very oriental flavor. I started cooking this in my Bozeman days and I still think of it as simple fare. Most people rave about it though, and it's the most requested thing I've ever cooked.
A word about ingredients: Since I've been cooking this for myself I've added fish sauce and Thai curry paste. I suspect most Americans would find fish sauce repulsive and curry paste a little too spicy. Feel free to omit these items if you're not sure. Also, I was asked to do a recipe with tofu, and while I have some tofu in this, you could easily replace all the chicken with tofu. It would be fine that way.
I usually decide what the vegetables for this will be when I go shopping. Whatever looks good will go in. The veggies below are just a suggestion. And don't use canned veggies. Gak. Ick.
Serves 2 people, or one person who wants to feel bloated. Also - This is just a recipe. It won't make you a good cook. But this recipe is easy, so if you don't like the final product then you didn't do it wrong, it's just not for you.
- Start by getting all of the ingredients laid out and ready to go. Don't use as much veggies as I show in the picture here. I got carried away a bit. You'd never be able to eat all that. Other items I sometimes add are broccoli, sweet red peppers, or carrots. Be sure to have the sauce ingredients mixed and ready. Also cook some rice to serve this over. Or serve it over noodles, that's good. Or whatever. Just don't serve it over potato salad. That's very bad.
- In a separate pan saute the chicken in 1/4 tsp sesame oil. Half way though, press in the garlic. If you are using mushrooms, add them a few minutes before the chicken is done. Mushrooms won't stir fry well. Take off the heat and set aside.
- Separate the veggies. Put everything but the tofu, bean sprouts, and scallions in a bowl and have at hand. Use a clean steel (not non-stick) pan to stir fry the veggies. Add 1/4 tsp olive oil, and put it on high heat until the oil starts smoking a little. Toss the veggies in the bowl into the pan and stir quickly for less than a minute. About 30 seconds for the amount I use here. Push everything to the side of the pan and turn off the heat.
- Pure in the sauce and stir quickly until it thickens. Mix the veggies in and then add the cooked chicken, tofu, scallions, and bean sprouts. Mix everything together and serve over rice. One critical garnish is the crispy Chinese noodles which I forgot to buy for this meal. Don't forget those. Hee hee.