Stir fry a la Sean

As delicious as it is quick, stir fry is one of the best ways to eat meat and vegetables. In contrast to the Western tendency to overcook veggies, these dishes preserve their crunchiness and healty, vitamin-rich nature, while heating them just enough to enhance their flavor, and allow it to blend with the other ingredients.

The example here uses chicken thighs and broccoli, but you can get creative with your meats and veggies!

Ingredients
3 skinless, boneless chicken thighs
1 tbsp sesame oil
1 tbsp vegetable oil
2 tbsp Chinese cooking wine
0.25 cup soy sauce
0.75 pound cleaned, fresh broccoli florets
1-2 tbsp corn starch
2 cloves of garlic
1 habanero pepper (optional, for a zippy, spicy flavor)

Preparation
Chop the chicken thighs and add the sesame oil, wine and corn starch. Mix together with your fingers, until the starchy paste surrounding the chicken bits is smooth. Set aside for 10-15 minutes covered.

Clean the garlic cloves and the habanero and chop them. Clean the broccoli florets, and separate into appetizing pieces (whatever size that is for you).

Add the vegetable oil to a large skillet or wok. Turn on the heat to maximum. Add the garlic and habanero.
When they are sizzling merrily, add the chicken bits.

Stir regularly with a spatula, so the chicken bits get cooked through and brown on all sides.

When the chicken is cooked, add the soy sauce and stir. Then add the broccoli. Cook, stirring, until the broccoli pieces are a vibrant green. Do not overcook!

Serve immediately with steamed rice.