So in our seemingly never-ending quest to eat the remainder of the food in our possession before we move, I present to you Jason’s Back of the Fridge Stir Fry:
Boneless Skinless Chicken Breast or Tenders
Mixed Frozen Veggies
Dash of Oil
Chef Morimoto Sesame Soy Sauce
Chef Morimoto Chili Miso Sauce
Dried Shitake Mushrooms
Cornstarch or Arrowroot
Boil or Steam Rice, and allow to cool for several minutes. Beat egg, and fold into rice. Heat oil in a pan, and fry the rice while folding in 3-4 tablespoons of Morimoto Sesame Soy Sauce. Season with Salt or more Soy Sauce. Set aside.
Clean pan (we’re so packed, that we’ve only the one pan). Soak the dried mushrooms in about 1/2 cup of hot water. Stir fry the chicken, mushrooms and veggies with just a touch of the Sesame Soy. Reserve the water from the mushrooms.
When the chicken is done, remove the stir fry from the pan and deglaze with the water from the mushrooms (minus a tablespoon), 2 tablespoons soy,
3 tablespoons of the Chili Miso. Add 1/4 cup of peanut butter or so, and stir ’til dissolved. Make a slurry of the cornstarch and the left over water, and stir in slowly to thicken the sauce.
Make a base of the fried rice, add the stir fry, and spoon liberally with sauce. Enjoy.