How to Wok a Chicken

The DealPop life is all about getting the most bang for your buck. This means getting great value on locals eats, spas and entertainment in order to live your life well, without going broke in the process. We know you’re busy people who don’t have a lot time to dilly dally when it comes to deciding what to eat, which is why we do the heaving lifting in vetting great restaurants in Seattle and LA. And when it comes to getting great value in the kitchen, we got you covered, too. Whipping up a delcious meal doesn’t have to take a lot of time or money, all you need is a sturdy wok or pan, some tangy bits, the main filler and the spices.

The Tangy Bits Onions, Garlic, Ginger etc.

The Fillers Broccoli, Carrots, Chicken, Beef, Mushrooms, Potatoes, Bell Peppers, etc.

The Spices Soy Sauce, Sriracha, Stir Fry Sauce, Chili Powder, Oyster Sauce, Hoisin Sauce, etc.

First, take your pick of the tangy bits (I personally like to use all three). 1/2 onion, 3 cloves of garlic and an inch of ginger ought to do it. Then chop ‘em up.

Then take your pick of the fillers (I like to use carrots, broccoli and chicken). A good ratio to use is 1 carrot, 1 bushel of broccoli and .75 lbs of chicken. Then chop those up too.

Now it’s time to start cookin. Add some oil to your wok/pan, brown the chicken (or beef) and set it aside. Add a little more oil and fry the onion, garlic and ginger until the onion becomes soft. Add the carrots, broccoli and chicken, stir it around for a bit, and start adding in the spices (I use salt, pepper, soy sauce, stir fry sauce & sriracha). Add the spices in slowly, stirring and tasting as you go along. Once you think it tastes good, and the fillers look cooked, you’re done.

This recipe is all about making it your own. Add a much or as little of these ingredients as you like, it really doesn’t matter as long as you think it tastes good.