Mood Cooking – Hot Stir-fry

I came home from work the other night as, what some of my coworkers would say, an angry bird. For some unknown reason, I was in a bad mood and I decided to take my mood out on some stir-fry. My parents often joke that a chef at one of their favorite restaurants is in a bad mood when the salsa they order is extra hot. Perhaps I was channeling her.

I picked up some veggies and chicken breast at the grocery store on my way home, with thoughts of a dish I grew up eating – spicy hot matchstick carrots and chicken, with some extra veggies.


  • 2 raw chicken breasts, cut into bite-size pieces
  • 4 carrots, rinsed, peeled and sliced into matchsticks
  • 1/2 head of broccoli, cut into bite-size pieces and the broccoli stalk sliced into matchsticks
  • 1 cleaned leek, sliced
  • 5 cloves of garlic, diced
  • 1 C. jasmine rice
  • Ground white pepper
  • Tabasco soy sauce
  • Red pepper flakes
  • Cornstarch
  • 4 dried chile de arbol
  • Sea salt
  • Peanut oil

What I did:

  • Start 1.5 C. water and 1 C. jasmine rice in a pan, bring to a light boil and turn the heat to low and cover. Let the rice cook 20-30 minutes, check rice and turn heat off when the rice is done to your taste. Keep the lid on to keep the rice warm.
  • Place your cut chicken breasts into a bowl. Sprinkle cornstarch, red pepper flakes and soy sauce into the bowl and stir to coat the chicken breasts. Set aside to marinate. I used a heaping spoonful of cornstarch and an even spoonful of red pepper flakes and added the soy sauce so when you mix everything, the chicken is completely covered and light brown.
  • Cut carrots, broccoli, leek and garlic cloves.
  • Pour 1-2 T. peanut oil in a wok or saute pan and add carrots, broccoli and chile de arbol. Sprinkle with sea salt and white pepper. Saute until veggies are almost done over medium-high heat. Pour into a separate bowl.
  • Add additional 1-2 T. peanut oil into your pan and add in your chicken mixture. Saute until chicken is just done over medium heat, then add in veggies, leek and garlic cloves. Saute together for approximately 3 minutes over medium-low heat. Season with sea salt, soy sauce and additional red pepper flakes to taste.
  • Serve over rice and enjoy.

The stir-fry had a nice burn to it yet was flavorful, which is the key to spicy food. The leek added a nice flavor and I had scallions I was planning to add to the dish prior to serving, but forgot.

Related posts:

  1. Grown-up chicken fingers and hot sauce
  2. Asian Stir Fried Noodles
  3. Pork with Riesling and shallots
  4. Homemade pizza
  5. Hawaiian Favorites – Ninniku-Ya

About the Author

PR gal and foodie. Half of HouseoFoodies and half of Spruce Phoenix, a real estate investment company.