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Ready, Set, Stir Fry!

6 Oct

Sometimes when I am in a rush and have to make a quick meal, I go to the old faithful stir fry chicken and vegetables. It has to be one of the quickest meals that I can think of to prepare that will include protein, vegetables, and grains.  I usually prepare basmati rice on the side.

Stir fry is such a loose term, that you can add just about anything that you have in the refrigerator.  Honestly it does not even have to be chicken.  If you have beef, pork, shrimp, or even tofu, you can make it work for you.  The vegetables may include things like carrots, bell peppers, spinach, bok choy, broccoli, baby corn, snow peas, cabbage, water chestnuts, bamboo shoots, onions, asparagus, I mean you can throw just about anything in a stir fry.

A quick stir fry (if that is not redundant enough for you.) should take all of 30 minutes to prepare and cook. If your chopping skills are on point, it may be even quicker.

So gear up your stop watch and let’s get this show on the road because I am HUNGRY!

Ingredients

3 Tbl peanut oil

2 tsp minced garlic

2 tsp  minced ginger

2 tsp  minced green onion bottoms

1 1/2 pounds boneless, skinless chicken breasts, diced into 1-inch cubes

1 cup julienned red bell peppers

1/2 cup water chestnuts

3 cups broccoli florets

1/4 cup soy sauce

2 tsp  toasted sesame oil

3/4 cup chicken stock

4 tsp  cornstarch slurry

Salt and pepper

Steamed rice, for serving

Set a wok over high heat and add the peanut oil. Be sure to swirl the wok to get the oil to coat most of the pan. Once the oil smokes, quickly add the garlic, ginger, green onions and chicken to the wok. Saute, stirring continuously until the chicken in lightly browned, about 2 to 3 minutes. Add the red peppers and saute for another 1 minute. Add the water chestnuts and broccoli and saute for another minute. Add the soy sauce and sesame oil and reduce for 30 seconds. Add the chicken stock, slurry and season with salt and pepper. Use a paddle to toss the ingredients and be sure that the stock comes to a boil. Cook at a boil for 2 to 3 minutes, before serving over steamed rice.

*Recipe from Chef Emril Lagasse

Mmm take a bite out of that!

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