March 29, 2011

Recipe Revamp: Chicken Stir Fry

Happy Spring Everyone!

Steve and I spent a lovely weekend with my family up at the cabin last weekend.

It was just what the doctor ordered.

I actually got sunburned.


It was the last hurrah before the ice starts to melt.

The next time we go there, it will be by boat.

I'm ready!

But in the meantime, how about a yummy recipe for Chicken Stir Fry?!?!

If you need any further proof that I am a nut job, read the original post here.


As a note: You can sub in whatever vegetables you have on hand - asparagus, zucchini, water chestnuts are all good substitutions. Also - to switch things up, instead of using hoisen sauce (which is a like a sweet asian bbq sauce), you can sub Thai sweet red chili sauce. It will give it a totally different (but delicious) flavor.

Also - 1 cup equals 16 tablespoons. 1/2 cup equals 8 tablespoons. Just so you know!

Here is the recipe without all the crazy talk.

Yay - can you tell that the days are getting longer here in the frozen tundra? I actually have some natural light to take pictures in!

Chicken Stir Fry  (serves 6)
  • 1 lb boneless, skinless chicken breasts - cubed
  • 2 teaspoons minced ginger
  • 3 cloves minced garlic
  • 1/2 cup low sodium soy sauce, divided plus more for serving
  • 1/2 cup hoisen sauce, divided
  • 1/4 teaspoon crushed red pepper flakes to make it spicy!(optional)
  • 2 - 3 tablespoons peanut oil
  • 1 tablespoon sesame oil
  • 1 tablespoon corn starch
  • 1/3 cup chicken broth
  • 5 cups mixed vegetables, cut into bite-sized pieces (I used onion, bell peppers, pea pods, carrots and broccoli)
  • 3 - 4 cups cooked white rice (or brown rice, if that floats your boat)
Marinade the chicken in the ginger, garlic, 4 tablespooons of soy sauce, 4 tablespoons of hoisen, the crushed red pepper, and the sesame oil. Let it marinade for at least 30 minutes (up to 2 hours).

While the chicken is marinading, wash and cut your vegetables and make your rice according to package directions.

Mix the remaining soy sauce (4 tablespoons), the chicken broth, and the corn starch in a separate bowl. Set aside.

Heat the peanut oil in a wok over medium high heat.

Add the chicken and stir fry for a few minutes or until the chicken is just cooked. Remove to a separate bowl.

Heat another tablespoon of oil (if necessary) and throw in the veggies, stir fry until crisp-tender.

Add the soy/broth/corn starch mixture and the chicken to the veggies. Turn the heat down to medium low and stir around to coat until the sauce gets thick. Yum.

Serve over rice (make sure to spoon some yummy sauce to put over the top too) with extra soy sauce as needed.


Printable Recipe

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