Tony's Tear-Gas Stir Fry

I'm going to start with a recipe that I just tried for the first time last night. I always cook stir fry with a wok, but you don't have to. Here are some tips on using a wok. Click this link, and then the next link. Read them, and if you have questions, ask me.


One more note: If I'm not cooking with wok oil, I prefer to use extra virgin olive oil with grated garlic, and if I have some, grated ginger and sesame or peanut oil.


Tony's Tear-Gas Stir Fry
(It's actually not that hot, but you should cook it in a well ventilated area. No joke.)


Serves 3
Ingredients 

• 2 cups (four servings) instant rice 
• 16 oz boneless skinless chicken breast (thawed)
• 1 whole yellow onion (cut into quarters and separated)
• 1 sprout green onion (chopped)
• 1 cup chunked pineapple
• 1/2 cup chopped jalapeño (jarred/pickled = milder heat)
• 3 tbls lemon juice
• 3 tbls orange juice/drink (Tang®)



Heat

• 3 tsp soy sauce
• 2 tsp Worcestershire sauce
• 1/2 tsp liquid smoke 
• 1 tsp crushed red pepper flakes
• 1 tsp chili powder
• 1/4 to 1/2 cup Szechuan sauce (heat)
• 1/3 cup Teriyaki sauce
• Extra Virgin Olive Oil
• Mongolian Fire Oil (or similar)

Cooking with a wok (and stir fry in general) requires high heat, so it is important to have every ingredient prepared before you even turn your stove on.

Tang® Rice

Cook the rice according to its instructions and set aside. (I like to use white instant rice and use Tang® instead of water. Looks and tastes great) 

Cut the thawed chicken into bite sized pieces. Cover two thirds of the bottom of the wok with wok oil (or E.V.O.O. garlic, ginger, sesame,etc.) and enough Mongolian fire oil to cover half of the wok. Note that this is slightly more oil than is need to cover the wok. You may find that you will need to add more while cooking.

Chicken and Sauce, Covered

Combine lemon juice, orange juice/drink, soy sauce, Worcestershire sauce, and liquid smoke in a small bowl. Apply maximum heat to wok. Add in chicken. Stir constantly. Once the outer parts of the chicken begins to turn white, add in the sauces in the small bowl and cover the wok while the sauces evaporate.


Once the sauces and juices are gone, add in the yellow onion. Remember to stir constantly. After a minute or two, add in the Jalapeño, chili powder, and peppers. THIS IS THE PART THAT BURNS! DON'T BREATHE IN THAT STEAM! After a few minutes, the peppers and onions should be somewhat cooked. Now you can add in the pineapple. If you're using canned pineapple, go ahead and throw in some of that sweet pineapple juice too.