Tag Archives: stir fry

Chicken Stir Fry

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The wonderful thing about stir fry’s is that vegetables and meat are combined in one dish. The only thing to be careful for is the sauce – it can make or break a stir fry. This sauce was extremely tasty!

Ingredients:

1 lb. chicken breast – cut into cubes

Chopped Vegetables – I used bok choy in this one, but broccoli, carrots, etc would work great.

1 pkg. sliced mushrooms

Sauce ingredients:

3 cloves garlic, minced

1 T. minced ginger

2 t. sesame oil

1/2 cup soy sauce

1 T. brown sugar

1 c. chicken broth

1 T. cornstarch

Directions:

Brown the chicken breast cubes in some olive oil. Season with salt and pepper.

Remove from pan and set aside.

Cook the mushrooms until they are soft. Season with salt and pepper. Remove from pan and add to chicken pieces.

Cook the vegetables until tender. Season with salt and pepper. Remove from pan and add to the chicken and mushroom mixture.

Heat some more oil in a pan. Add the garlic and ginger and cook until just fragrant. Try not to let the garlic brown. In the meantime, combine the rest of the sauce ingredients in a bowl.

Add the rest of the sauce ingredients and cook until the sauce begins to thicken. Add back the chicken, mushroom and vegetables. Combine well.

Serve over steamed rice.

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Spicy Chicken Stir Fry

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Once again, I’ve succumbed to the allure of a one pot meal! It’s so tempting to¬†cook everything in one pot!

Ingredients:

1 T. sesame oil

1/2 c. chicken broth

2 T. soy sauce

1 T. rice vinegar

2 t. chili sauce or paste

2 t. cornstarch

1/4 t. salt

1 lb. skinless boneless chicken breasts, rinsed and patted dry and cut into bit size chunks

1 yellow pepper, sliced

1 red pepper, sliced

1 green pepper, sliced

1/2 c. sliced yellow onions

1 T. minced garlic

1 T. minced ginger

4 green onions, sliced

Cooked rice

Directions:

Mix together 2 t. sesame oil, broth, soy sauce, rice vinegar, chili paste, cornstarch and salt.

Heat a wok over high heat and add some olive oil and some more sesame oil.

When hot, add the chicken and cook for about 4 minutes. Remove from pan.

Add some more olive oil and add the vegetables (except the green onions).

Cook until softened and moist. Add the broth mixture and cook slightly.

Add back the chicken and cook slowly until the chicken has cooked through.

Adjust the flavors with some more garlic if needed.

Add the green onions and serve over some cooked rice.