Wednesday, April 28, 2010
Chicken Stir-fry w/fried rice
Derek and I LOVE stir fry. I adapted a recipe that my mom sent in the mail years ago to fit our tastes.
2 chicken breasts (cut into bite sized pieces)...I suppose you could substitute pork or steak too
1 garlic clove, minced
4 cups of veggies (we do pepper, broccoli, carrots, onion, mushrooms, & zucchini)
2 Tbls water
4 Tbls cornstarch
1 tsp sugar
1.5 c chicken broth (I'd use beef broth if using steak)
4 Tbls soy sauce
*heat oil in skillet and add chicken and garlic. cook until browned. I usually add a little soy sauce too to flavor the chicken a bit more
*add veggies and water. Cover and cook until veggies are crisp tender
*combine cornstarch, sugar, broth, and soy sauce. Add to skillet, stirring constantly 1 to 2 minutes or until sauce is bubbly and thickened. You can serve over plain rice, or try my version of fried rice.
For my fried rice, I don't follow a recipe. So, here is the basic idea.
Prepare 4 servings of white or brown rice.
In frying pan, heat a few tablespoons of butter.
Whisk together two eggs and add to pan.
Add rice and combine, scrapping sides to scramble eggs throughout the rice.
I usually then add some peas, carrots, and onion.
Add some garlic salt and soy sauce and fry a bit longer.