Wednesday, March 17, 2010

wok star

lets get some protein goin' on up in here!!
despite what my dessert tab on the right tells you, i do NOT make sweets all day long.
we eat "real" food almost every night of the week. ;-)
this stir fry was delicious, healthy and fast.
have everything prepped before you begin.

actually....that's something i've been meaning to mention to all of you novice chefs out there.
(youth group girls, pay attention. nugget of wisdom coming...)
its very important to read through the entire recipe BEFORE you begin to make it.
sounds simple enough but there have been times when i have been caught off guard in the middle of making something as i read "add 1 cup of boiling water to mixture right now or the entire recipe is ruined."
it takes a few minutes to boil some water around these parts.

a half an hour before you begin to make dinner is not a good time to realize that the chicken should have been marinating for 3 hours.
i have made many mistakes in my cooking lifetime so you my friend can learn from them.

this recipe is in no way a mistake or a let down so add it to your weekly menu plan!

Chicken Stir Fry
yields :: 4 servings
{print recipe}

4 (4 ounce) boneless skinless chicken
breast halves
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
pepper to taste
3 tablespoons cooking oil, divided
2 cups broccoli florets
1 cup red or green bell peppers, cut into 1/2 inch cubes
1 cup thinly sliced carrots
1 small onion, cut into small wedges
1 cup chicken broth
Cooked white or brown rice

Cut chicken into 1/2 inch strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger, garlic powder and pepper; add to bag and shake well. Refrigerate for 30 minutes to 1 hour.

In a large skillet or wok over medium high heat, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep chicken warm on a plate covered in foil. Add remaining oil to wok; stir- fry broccoli, bell pepper, carrots and onion for 4-5 minutes or until crisp and slightly tender. Add chicken broth. Return chicken to pan. Cook and stir until thickened and bubbly, about 3 more minutes. Serve over rice and drizzle with sauce.

1 comment:

  1. HAHAHAH "a half an hour before you begin to make dinner is not a good time to realize that the chicken should have been marinating for 3 hours." something i would've done had i not read this! -lb

    ReplyDelete

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