Chicken Stir Fry


Chicken stir fry…

This is a great, healthy meal with a short list of ingredients and a perfect opportunity to work on your knife skills!! Here we go!!

Throw some rice in the rice cooker or start it on the stove the old fashioned way…


This time I did a big bowl of frozen brocolli. You can let this sit out and thaw but if it isn’t completely thawed by the time you’re ready to cook… no problem. I usually also do carrots but we were out… tomorrow we’ll have 50 lbs in our fridge… but that’s another story.


Finely chop up a couple cloves of garlic.


Next, we need some onion petals. We start with an onion…


Chop off one end…


then, the other…


Then take the tip of your knife and cut into the first couple layers of the onion on one side. This is where you will get the peel started and remove it all around.


Line your knife up with the previous cut and chop the onion in half.


Take 2 more slices into the onion giving you 6 sections…


Separate all the sections and there you have it!


On to the celery… diagonally slice off both ends. (the diagonal cut is for looks. it doesn’t have to be diagonal)


Chop through the celery… you’re rollin’ now!!

Get a pan with some olive oil going on med-high heat.


And now the raw chicken… something about uncooked poultry that just doesn’t really make my list of favorites.


If you are thawing frozen chicken don’t worry about the chicken being all the way thawed. It’s easier to cut into smaller pieces when it is kinda frozen.


Cut into bite size pieces and sprinkle with salt and pepper.


Once the oil is hot throw your chicken and garlic into the pan and toss them around a bit to coat them in the oil. let them brown a little on each side but you aren’t trying to get the chicken completely cooked.


Once the chicken is browned toss in your vegetables. If you are doing bell peppers or pea pods you’ll want to wait to throw them in until a few steps later, they are quick cooking.


Add in some soy sauce.


A bit of chicken stock…


Give it a stir and put a lid on it for a while.


Put a tablespoon of corn starch in a small bowl.


Mix that with about 1/4 cup of the chicken stock to make your slurry.


Now you’ve got a few minutes to kill so if you have little people around your house and your rice is done you can find a small bowl like this…


Pack some rice into it…


Turn it over onto a plate and give it a tap until it comes out…


Jab some cucumber sticks into it and there you have it… a terrifying rice spider!!!!


Check out your chicken and veggies. Add in your corn starch slurry and any bell peppers or quick cooking veggies at this point.


Stir occasionally until sauce thickens.


Serve hot over rice!


If you’re a little person your plate will look more like this… enjoy!!

Chicken Stir Fry

Olive oil for pan
2 chicken breasts, cut into small pieces and seasoned
2 cloves garlic
about 4 cups of raw vegetables cut into bite size pieces
1 cup chicken stock
3 Tbs Soy sauce
1 Tbs corn starch

Heat oil over med-high heat. Add chicken and garlic to pan. Toss to coat lightly with oil. Let chicken brown for about 3 minutes. It will not be thoroughly cooked. Add in slow cooking vegetables-onion, celery, carrot, frozen brocolli. Also add soy sauce and 3/4 cup chicken stock. Stir and cover with lid. Mix slurry of remaining chicken stock and corn starch. When chicken is mostly cooked (5-7 mins) throw in quick cooking vegetables-bell peppers, fresh brocolli, pea pods and corn starch slurry. Stir occasionally until sauce is thick and veggies are still crisp. Serve hot over rice.

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