Sunday, April 15, 2012

Chicken Stir Fry

A dish I've made for my family for many, many years is Stir Fry. Most often I make Chicken Stir Fry, but I have tried Pork, Shrimp, and Beef before, too. I like chicken the best, mostly because the leftovers stay so good. What I make is probably not a true stir fry, but that's what we call it. It has evolved over the years, and really isn't a recipe- more of a cooking technique. But here's what I do:
Cut 4 boneless skinless chicken breasts into chunks
Cut up any or all of the following vegetables:
Carrots (a must!)
Mushrooms (another must for us!)
Onions (Yep, another must)
Garlic, minced
Yellow squash (love to add it when it's on in the garden)
bell peppers
Snap peas
Probably any vegetable you like would be good

First, start your rice. I use a rice cooker and make white sticky (short grain) rice. I make 2 cups rice with 3 1/2 cups water.

Heat oil in a very large skillet or electric fry pan. Add chicken chunks and cook until done. Add other veggies and cook together until carrots (they take the longest) are soft. I usually start the carrots and onions first, then add the veggies by what takes the longest to the shortest- mushrooms and spinach last. Just keep stirring and frying (hence, the name)

While the mixture is cooking, make the sauce:
1/2 cup (about) soy sauce (Kikoman brand) Honestly, I've never measured, but I'm guessing it's about 1/2 cup
1/2 cup water (more or less)
1-2 T. garlic salt
1/3 cup sugar (again, more or less)
Crushed Red Pepper Flakes (a pinch to more if you like it hot)

Mix together and add to veggies when they're starting to get done. I usually add the sauce and stir and then cover for a few minutes to finish the cooking. Serve over the hot rice. A delicious and healthy meal!

1 comment:

Pal & Hatty said...

This sounds good and healthy too! I will have to try the recipe!