Wednesday, April 21, 2010
Chicken and Veg Stir Fry, Version 2
I recently made this stir fry, using bags of frozen veggies I had on hand. We thouroughly enjoyed it, and since stir fry is an easy (if a bit time consuming) dinner, I decided to make it again. This time I had a bunch of different fresh veggies in the crisper, a can of baby corn in the pantry, and chicken breasts rather than thighs, so it was practically a whole new dish.
Start a pot of brown rice (I use my rice maker) while you chop up the veggies and the rice will be done right about the time you are ready to plate your stir fry.
On another note, I've been showing Jaime Oliver's Food Revolution to my journalism students lately, and they are loving the show. I gave them some time in the computer lab to check out his website and many of them were searching for the stir fry recipe Jaime made on the show! Too cute.
Chicken and Veg Stir Fry
Source: A Cooking in Cucamonga Original
2 boneless, skinless chicken breasts
3 Tablespoons cornstarch
1 Tablespoon rice vinegar
1 Tablespoon low sodium soy sauce
2 Tablespoons sesame oil, divided
1/2 teaspoon ground ginger
3 cloves garlic, minced
1/2 teaspoon pepper
2 Tablespoons vegetable oil
1/2 teaspoon garlic salt
1 large red bell pepper, chopped
1/2 onion, chopped
2 cups green beans, cut in half
2 cups asparagus, cut into thirds
1 can baby corn, drained
1 can bamboo shoots, drained
1/2 teaspoon chili paste
1 cup water + 1 teaspoon chicken or vegetable bullion
Cut up the chicken breasts into small chunks and put into a ziplock bag. Add the cornstarch and shake, ensuring that all chicken pieces are coated. Add the rice vinegar, soy sauce, 1 tablespoon sesame oil, ground ginger, minced garlic, and pepper. Shake to coat and let marinate 10-30 minutes.
Heat the vegetable oil in a large wok until hot. Add the chicken and cook about 4 minutes, until chicken in no longer pink.
Remove chicken from the wok and set aside.
Heat the remaining 1 Tablespoon sesame oil in the wok. Once it is hot, add all of the vegetables, sprinkle with garlic salt and add the chili paste . Stir fry until heated through and crisp. Add the chicken back to the wok, pour in the water with bullion. Cook for another 3-4 minutes, or until the sauce has thickened.
Serve over rice.