Wednesday, March 3, 2010

Chicken Stir Fry

I have been having a cooking slump lately. You know when you just can't think of what to cook and everything you think of, you feel like that is all you have been cooking? To break out of my routine, I decided to try a new recipe; it has good flavor and simple ingredients. I also like that I controlled what went in it, which makes it healthier than eating out (you would be surprised at some of the ingredients and amounts of sodium, etc...having to read labels because of food allergies has made me much more aware of what is in our food).

*This meal can also be made vegetarian

Chicken Stir Fry

This recipe is free of milk, wheat, eggs, peanuts, tree nuts, fish and shellfish

2-3 chicken breasts, cut into bite sized pieces
1/2 cup of soy sauce (used Organic Tamari, Wheat Free Soy Sauce), and little extra for drizzling
3 tbsp. sugar
1/2 cup safe chicken broth
3 tbsp oil
1 medium onion, chopped
2 cloves garlic, pressed
2 tbsp fresh ginger, minced
1 red bell pepper, cut into slices
1 12 oz bag of Eat Smart Vegetable Stir Fry (broccoli, snow peas, carrots, red cabbage)..Publix had this one sale for $1 a week ago...great deal!
1 tsp rice vinegar
1/3 cup chopped cilantro (if your not a fan of cilantro, fresh basil would taste amazing)
*use can use any combination of vegetables you would like: mushrooms, water chestnuts, zucchini, creative and make it colorful...the more color...the more variety of nutrients from all of those yummy vegetables.

Place the chicken pieces in a medium bowl. Drizzle lightly with soy sauce. Set aside. Have all of the vegetables cut up and ready to be added as you cook. In a small prep bowl, combine 1/2 cup soy sauce with 3 tablespoons sugar. Stir well and set aside. Measure 1/2 cup of chicken broth and have it ready.
Heat a skillet or wok over high heat. When it is heated, add 2 tablespoons of oil. Add the chicken to the skillet and fry quickly, stirring around for 3-4 minutes. When brown and just cooked through, remove to a separate bowl with a slotted spoon. Add the remaining 1 tablespoon of oil to the skillet. Add onions and cook for 1 minute. Add red pepper and cook for 30 seconds. Add garlic and ginger, and stir well. Add bag of vegetables (or other vegetables that you are using) and cook for another minute or two.
Pour the 1/2 cup chicken broth into the soy sauce mixture ,add 1 teaspoon of rice vinegar, stir and add to skillet. Return the cooked chicken to the skillet and stir, then turn off heat. Just before serving, stir in fresh cilantro. Serve over cooked rice.

This recipe adapted from The Pioneer Woman Cooks

*I didn't have arrowroot at the house and didn't feel like going out to buy some, but next time I make this recipe I am going to try this step. It will just make the sauce a little thicker.
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