Monday, November 19, 2012

Chicken Stir Fry

*I have some catching up to do here...
**I will have to remember to take a better photo next time.  I was too excited to eat, and I'm lucky I had this much left.  Last time, by the time I remembered, there was nothing left to photograph.

So the base for this one comes from this recipe, and I just altered it slightly.  My changes are reflected below though.   We really loved this one and it is a super quick meal to put together.  Plus, it's just a great base with things you normally have on hand and you can use whatever vegetables you have.  Enjoy!


3 tablespoons cup soy sauce
2 tablespoons worchestire sauce
1/4 cup brown sugar
1 tablespoon cornstarch
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/4 teaspoon red pepper flakes
3 skinless, boneless chicken breast
halves, thinly sliced
1 tablespoon sesame oil
1 head broccoli, broken into florets
1 cup sliced carrots
1/2-1c cut pineapple
1 onion, cut into large chunks
1 tablespoon sesame oil
Other vegetable ideas:
1 green bell pepper, cut into matchsticks
1 (8 ounce) can sliced water chestnuts,
1. Combine soy sauce, worchestire sauce,  brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
2. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet and add pineapple. Bring to a boil; cook and stir until chicken is longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

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