Mar 6, 2014

Stupid-Proof Stir-Fry



I've been doing really well on my quest to be a better wife and mom by spending more time in the kitchen.  As a result, I will have more recipes to share!  This post:  Chicken Stir Fry.

I LOVE Chinese food.  Seeing as there was a freakishly amazing Chinese to-go place just steps from my college apartment, I practically lived on Chinese food as a late teen/young adult.  But I've always been afraid to try Chinese recipes at home.  Maybe because I have such a high expectation of what it should taste like and I'm afraid to screw it up.  Whatever the reason, this is the only Chinese food recipe in my repertoire.  Enjoy :)

Needed:
  • 1 lb. thawed boneless chicken (you could also do beef or pork), cut into cubes (or strips, whatever you prefer).  
  • 2 tbsp oil
  • Veggies....I'm leaving this wide open for you to choose whatever veggies float your boat. 
I use:
1 red bell pepper, 1 green pepper, 1 can of sliced bamboo shoots, 1 can of sliced water chesnuts and snow peas (I just eye how many I want in there).
  • 2 tbsp. soy sauce
  • 2 tsp sugar
  • 1/3 cup of water
  • 1 packet of stir fry seasoning mix (found in the Ethnic foods aisle)
1.  Start with a large skillet (if you're an amateur cook like me and don't own a wok) or, of course, a wok.  Add oil to pan (I used veggie oil) and let heat on medium.  Make sure the oil has coated the bottom of the pan.

2.  Add whatever meat you chose to pan and stir fry until brown.
{lazy mommy tip:  Sometimes, I'm forgetful and don't put my chicken out to thaw beforehand.  In those instances, I put my frozen chicken straight on my George Foreman grill and pre-cook it.  Then, I cut it into cubes, add it to my pan and finish cooking}.


3.  Add veggies and stir fry.  I always add my peppers first because they take longer to soften than the other veggies. 

4.  In a separate bowl, mix together stir fry seasoning, soy sauce, sugar and water.  Mix together well (make sure you get out all the lumps).


5.  Add liquid mixture to skillet and stir fry until sauce has thickened. 

I serve my stir fry over a bed of rice.


6.  Enjoy :) 

Anyone have any fail-proof Chinese recipes they wanna throw my way?

5 comments:

Sarah Beth said...

John doesn't like the sauce on stir-fry so I have to make it without the sauce (he puts something Worcestershire on it). I buy pre-made stir fry veggies and add chicken. It usually has a sauce with it and I'm lazy. I got a huge Wok at T.J. Maxx for $15.00, so keep a look out.

Devan Gaddie said...

Ooooh! I'll be on the lookout!

Beth said...

I found an awesome tool from pampered to slice up chicken into chunks (it also shreds chicken too). It's called the Salad Chopper and it's one of my new favorite kitchen gadgets (we use it several times a week). Anyway, when I saw your recipe called for chopped chicken I couldn't help but share.

http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=15646&categoryCode=CE

Devan Gaddie said...

I wouldn't have ever thought to use that for chicken! Great suggestion!

Daniel Lacey said...

I'm looking for a recipe that I can cook later, because my brother is visiting to my house later with his family. I think this one is perfect to serve to them. I will definitely create this one.

Beef Stir Fry

Post a Comment

Pin It

LinkWithin

Related Posts Plugin for WordPress, Blogger...