Tuesday, January 12, 2010
Chicken and Veggie Stir Fry over White Rice
We eat a lot of chicken in this house, not only because it is healthier than red meat, but also because we like the fact that chicken can be made in many different ways. On average we have chicken at least 2-3 a week. So I am always trying to change things up a little. It has been a while since we had some stir fry so last night I decided that it would be perfect for dinner.
Not only is it an easy meal but it's also fast to make on nights that you get home late.
What you will need
1 pound boneless, skinless chicken breast sliced against the grain
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced (I ran out last night but it was still good)
3 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon, plus 1 teaspoon cornstarch (to thicken up sauce)
1 1/4 teaspoons salt
ground black pepper (to taste)
1/2 teaspoon of red pepper flakes (if you want it to be spicy...this can be omitted)
1 tablespoon dark sesame oil
About 1/3 cup chicken broth or water (I use water)
2 tablespoons vegetable oil
2 cups broccoli,
1 medium onion slices thin
1 red bell pepper
1 cup of snow peas
1 large carrot sliced
Toss the chicken with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sesame oil in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the 1/3 cup broth or water.
Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add all the veggies and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper, to taste. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and stir-fry until the chicken loses its raw color and gets a little brown, 3 to 4 minutes. Return the veggies to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce. Taste and season with salt and pepper.
Serve over a bed of white rice.