The Lunchroom Fridge

Where I work there are two full-sized refrigerators on our floor. Even though they are cleaned out every week, they a packed full every weekday of people’s lunches. I don’t pack my lunch enough (spending cash instead) but when I do, I eschew the fridge and just full my lunch bag with ice packs to keep my food cool.

You hear about lunchroom theft all the time. I never really understood that. First off, taking from a co-worker is bad. Risking losing your job by stealing at work for somebody’s leftovers? Stupid. Not knowing what (if any) hygienic practices they followed in creating their lunch, packing it or storing it? Risky. But, it still happens.

I’d think it would be frustrating if my lunch was stolen. In a recent article on Uproxx, a story is relayed that a woman kept having her lunch stolen at work. Her husband stepped in to help her out. He made the hottest wing sauce he could with peppers that should be banned in most countries. The wife took the wings to work and put them in the fridge. What happen next was just poetic. Check it out here.

Spicy Screamin’ Szechuan Stir Fry

Photo Sep 10, 5 36 24 PM - Featured Size

While not as spicy as those wings, this dish brings a bunch of flavor!

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It looks like a thousand ingredients, but they all play their part.

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Chicken is marinating.

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In the wok.

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Coming together.

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No stealing the flavor away from this plate, it’s here to stay.

Spicy Screamin’ Szechuan Stir Fry

Prep Time: 30 min | Cook Time: 30 min | Servings: 1 (290 g)


12 ounces seitan or 12 ounces diced boneless skinless chicken breasts or 12 ounces diced pressed tofu
3 -6 tablespoons water
2 red chilies, diced
2 yellow chili peppers, diced
6 tablespoons soy sauce
3 -4 tablespoons garlic and red chile paste (I’ve found Sun Luck brand to be the best)
2 tablespoons rice wine vinegar
1 tablespoon sherry wine
1 tablespoon cider vinegar
2 tablespoons honey
3 -4 teaspoons Szechuan seasoning (Option ( make your own with Szechuan peppercorns, anise, etc. But I’m content with the McCormick va)
1/2 teaspoon ginger
1 -3 teaspoon minced garlic
1 1/2 teaspoons hot chili oil
1/2 teaspoon sesame oil
1/2 cup sliced water chestnuts
1/4 cup bamboo shoot
3 stalks celery, diced
1 large red bell pepper, diced
1 large yellow bell pepper, diced
3/4 cup carrot, diced
1 1/2 cups broccoli florets
1 1/2 cups straw mushrooms
2 tablespoons peanut oil
6 scallions, lower portions only, diced
3 teaspoons minced garlic
1 red chile, diced
1 yellow chili pepper, diced


1 Mix together the diced chilies, soy sauce, chili garlic paste, vinegars, and honey until well blended.

2 Add the Szechuan seasoning, ginger, cayenne, and garlic.

3 Stir to mix.

4 Add the oils, mix, and then water down to desired spiciness.

5 Marinate the seitan / chicken / tofu for at least 2 hours, preferably 4-6.

6 Shake or turn occasionally to ensure even flavor distribution.

7 Heat the oil in your wok.

8 Add scallions, garlic, and chilies and stirfry to season, 1-2 minute

9 Turn on the fan above your stove.

10 Trust me.

11 Add the marinated chicken and about 1/3 of the sauce.

12 Saute on high heat for 5-10 minutes.

13 Add carrots, water chestnuts, and celery; stir fry for 4-5 minutes.

14 Add 1/3 more of the marinade sauce.

15 Add broccoli, bamboo shoots, mushrooms and bell peppers.

16 Saute for 3-5 minutes.

17 If you desire, thicken the remaining marinate sauce with 2 tsp cornstarch and stirfry for an additional 1-3 minutes after adding.

18 Serve over hot whole wheat spaghetti (trust me, this works) or brown rice.

Nutritional Info: Calories 165.6
Calories from Fat 51
Total Fat 5.7 g
Saturated Fat 0.9 g
Cholesterol 0.0 mg
Sodium 1222.9 mg
Total Carbohydrate 23.4 g
Dietary Fiber 4.4 g
Sugars 11.6 g
Protein 6.5 g


Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Categories: Chicken2, Chinese, kosher, Low Carb, Lunch3, Main Dish 3, Recipes, Vegetable4

Author:The Ranting Chef

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