Tuesday, April 21, 2015

chicken + vegetable stir fry

growing up, my mom made us stir fry every once in a while and I always liked it, especially the baby corns. after college, I asked my mom for the recipe and realized that in order to make stir fry, you need a wok. at that time, I gave up on the thought of stir fry because I could barely master the microwave, let alone acquire and manipulate a wok.

finally last year for my birthday, I asked my mom for a wok. she did a lot of research and found the most amazing electric wok for me! after trying a few new recipes, I still end up coming back to my mom's tried and true chicken stir fry recipe. as long as you plan in advance enough to marinate the chicken overnight - you can have an extremely healthy and delicious dinner on the table in less than 10 minutes.

speaking of birthday gifts, I love the idea of trying new things, hobbies, or experiences. I wanted a wok to try asian cooking and it worked! when I first got the wok, we took a trip to the asian supermarket to stock up on sauces needed for the different recipes. it's fun to step outside of your comfort zone by asking for or treating yourself to items that lead to experiences.

now I'm thinking about getting a bike or a silhouette machine so I can bike around midtown and/or enhance my party planning with the silhouette. does anyone have a bike you love or a silhouette - I'm all ears to any of your recommendations or advice! and if you're in the market for a wok, try my breville hot wok pro.

chicken + vegetable stir fry

-3 T. soy sauce
-1/4 c. sherry
-1/2 t. ginger (ok to omit)
-2 t. cornstarch
-1 lb. chicken breast, sliced tenderloin style and chopped into bite sized pieces
-1 T. plus 1 t. vegetable oil
-1 c. sliced mushrooms
-1 c. snow pea pods
-1 c. baby corn
-1 c. chopped broccoli (I add these, ok to omit)
-1 c. carrots (I add these, ok to omit)
-2 cloves garlic, minced
-1/2 oz. sliced almonds (ok to omit)
-1/2 c. water
-1 package of microwaveable rice (yes, I am lazy... I use uncle ben's 90 second teriyaki rice)

1. in a medium bowl, combine soy sauce, sherry, ginger and cornstarch. mix well. add chicken and marinate in fridge overnight. if you don't have all night, a few hours is acceptable.
2. heat a large wok on high heat, add oil and stir to coat wok. when oil is hot, add all vegetables and almonds. stir and fry for 3 minutes or until cooked.
3. remove veggies with a spoon and place in large bowl.
4. drain chicken, reserving the marinade. place chicken in the wok and stir fry for 4 minutes, until cooked. be sure add the chicken is cut in one-bite size pieces. after cooking, add chicken to the bowl of veggies outside of the wok.
5. add marinade and water to wok. stir until mixture boils then add chicken and veggies and continue to stir for a minute or two.
6. plate your rice and serve the stir fry on top or to the side. enjoy!

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