10-minute stir fried chicken, quail eggs and vegetables
We were at the supermarket yesterday for another week’s supply of food and more food. It hasn’t even been a week since the last trip to the supermarket but the freezer was almost empty yesterday. When the cart was full, my husband asked if I thought all of that stuff would last for two weeks. I said, “Are you kidding? Food consumption is high during vacations.” He smiled wanly and wondered why he couldn’t have his vacation at the same time as the kids’. Well, I have a solution to that. Quit working for strangers and start blogging. 
So, anyway, I discovered something new in the supermarket. Since the kids have to have their weekly dose of chicken, I checked the freezers for chicken thigh fillets. They were there but there was a new item — chicken leg fillets with the skin on. Okay, we’re real fans of Magnolia’s chicken thigh fillets. They are so great for cooking stir fries. A lot of people think that when you say chicken meat fillets, it inevitably refers to the breast meat but that’s not true. Chicken thigh fillets are widely available. My only complaint is that they are skinless. I like chicken skin even with my stir fries. So, when I saw the chicken leg fillets with the skin on, I ignored the skinless chicken thigh fillets.
There were three large whole fillets in the tray — too much for one stir-fried dish. What I did was to marinate two fillets in soy sauce and wine which I will cook as chicken teriyaki later. Then I cut the remaining fillet into thin strips for the stir-fry.
I don’t add the traditional starch solution to my stir fried dishes these days. I used to all the time but, for some reason, these days I prefer simpler and lighter stir fries. More a la Japanese than a la Chinese. I don’t even add oyster sauce all that much either. The stir fried dish you see in the photo was seasoned with nothing but soy sauce and it was great. Uncomplicated flavors, simple to prepare but a dish that the taste buds will nevertheless appreciate. Of course, it helps that everyone in my family loves Kikkoman.
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7 Responses to “10-minute stir fried chicken, quail eggs and vegetables”
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I looooove quails’ eggs! My favourite childhood memory is of me perched on our kitchen’s counter, watching my mom cook a shrimp-green pea-young corn-straw mushroom-quails’ egg-carrot and toasted cashew nut stir fry. Your chicken stir-fry dish reminds me heaps of that.
“shrimp-green pea-young corn-straw mushroom-quails’ egg-carrot and toasted cashew nut stir fry”
now that was a dish my father used to cook so often too.
before i became allergic to shrimps.
I was wondering how I can add mushrooms into that dish, since I absolutely love them. And also on hard-boiling quail eggs, is it possible to overcook them? I once boiled them for about 10 minutes, added to chopsuey, stored in the freezer, microwaved them 2 days later, and the eggwhites were rather chewy.
charkee, i really wouldn’t freeze hardboiled eggs. freezing dries them that’s why the egg whites turn “chewy”.
and i’m curious about why there should be a need to overcook hardboiled eggs.
Hello I love your site!
My mom uses pork instead of chicken and includes celery and water chestnut (or turnip).
Hope to learn more from you!
We’ll learn from each other, Steph.
I love your recipes. Simple to follow. Thanks