Chicken Stir Fry

We’re both still sick so the whole cooking thing is really what is easy and with ingredients we have. On Thursday, though, I had to go out of the house for a haircut and so hit the store for some chicken breasts, mushrooms and other “chinese” ingredients (baby bok choy, scallions). We decided to try posh chopped suey from Ching-He Huang.

It was extremely tasty. I would definitely make again, with the minor change of adding about 2/3 the amount of 5 spice. It was a bit heavy on the cinnamon and that distracted from the underlying taste of the stir fry. But the underlying stir fry was tasty enough that it was only a minor distraction. We also used dried arbol chillies crushed up, and we might cut the amount back a little, too. It was a bit spicy. Not inedibly hot, and we were both kinda in the mood for spicy food so it worked. But may try it a little subtler on the heat next time.


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