Tuesday, January 31, 2012

Chicken Stir Fry

You don't really need a recipe for stir fry, but just in case...

My kids love stir fry, and lately, they end up eating more of the veggies I throw in than they leave on the side of the plate.  You can usually throw together a good stir fry meal with things you have on hand.  Keep some rice in the pantry, some soy sauce in the fridge, and then use whatever protein you have on hand.   If you feel productive one day or find a great deal at the store, slice up some strips of chicken, beef or pork, and then freeze them so you can just thaw what you need and skip the whole cutting raw meat mess.  This helps cut down on contamination when you're cutting up veggies, too.

You don't have to buy a frozen mix of veggies - make your own!  I always have a small amount of various veggies left over from various recipes, or something wasting away in the fridge, so I chop them up, throw them in a freezer bag, and then when it's time, I can grab what I need and make a quick stir-fry without all of the chopping (this works for soups and lots of other things, too).  Anyway, here's the basic "recipe" I follow:


Chicken Stir Fry

1 lb. boneless, skinless chicken breast (or pork, or beef), sliced into about 1" pieces
1-2 cloves garlic, minced
1 tbsp. evoo
1/2 tsp. freshly ground black pepper
juice of 1/2 a lemon
a dash of salt

VEGGIES - lots of them!  I use a combination of the following:
broccoli florets, cut into bite-sized pieces
carrots, cut into "matchsticks"
onion, thinly sliced - red or whatever you have
bell peppers (red, green, yellow, orange), sliced into thin strips
snap peas or snow peas
whatever else you have on hand


To get this nice color, leave it alone!
To prepare, season your chicken with salt and pepper, heat the oil in a skillet, and add your chicken.  Then leave it alone for a bit!  Don't mess with it, or you won't get a nice golden color.  Don't add too much at one time, either, so you don't lose your heat.  Once the chicken is close to being done, you can remove it and set it on a plate, while you cook your veggies.  I usually throw a little chicken broth or water in with the veggies to help things along - just a little.  Cover for a bit, then stir, and add back your chicken.  Add the lemon juice, and then heat it all up, and serve on top of some , or just on its own. 


No comments:

Post a Comment