1. Marinade
-Marinate the chopped chix in fermented black bean sauce and terriyaki overnight.
2. Prep Veggies (Use freshies if you can, all I could use were frozen and canned goods)
-med-diced carrots
-med-diced red and green pepper
-chopped brocolli
-chopped onion
-baby whole corn
-water chestnuts
3. Stir Fry Sauce Recipe (It's all in the sauce baby)
-terriyaki
-plum sauce
-hoisin sauce
-galanga root
-Chinese 5-spice
-ginger
-red pepper
-dried thai chili peppers
-sesame seeds
-passion fruit and orange concentrate
-brown suga
-corn starch
-Mix all the sauce ingredients together and bring to a simmer. Add cstarch to thicken. Pull floating Galanga root and Thai chili peppers out prior to use.
4. Get the line set up. Begin frying the chicken using toasted sesame oil and canola oil. Pour terriyaki on the chicken at the start. Season with secret spice (salt, coarse ground black pepper, red pepper, Chinese 5-spice). When chicken is half cooked pour some more canola oil on an open cooking surface and add brocolli, carrots, red and green peppers, onions. Season with secret spice. Mix vegetables together. Flip vegetables every few minutes. Flip chicken to cook all sides. Wait a few. Mix the chicken and vegetables together. Wait a few. Push all to the back, let juices run the flat top. Add whole baby corn and water chestnuts to simmering juices. Wait a minute. Mix sauteed corn and chesnuts into rest of mix. Mix everything up again. Check chicken to make sure it's done. Pan it.
5. After panning it pour lots of sauce on it. No drowning allowing, just enough to cover all the goods and leave about 1/2 inch of juice at the bottom of the pan.
6. Eat.
