Stir Fry

23 Feb

For dinner tonight,  I made an old stand by, Stir Fry.  Stir Fry is where I go when I’m not quite sure what to cook.  Since it is chock full of veggies and protein, it is a great card to have stashed in your back pocket.  Also, Stir Fry can be made 1,000+ different ways so no two meals have to be the alike.

Here is what I did:

Stir Fry

Cook Time: 15 minutes, max
Level: Easy
Servings: 2-3

2 c. brown rice, cooked according to package directions, then chilled in the  fridge for a little bit.
2-3 chicken tenderloins
1 tsp. canola oil
1 egg, large
1 c. frozen veggies
1 tsp. garlic powder
1 tsp. ground ginger
1 tsp. curry powder
1/2 tsp. ground red pepper or cayenne (optional)
1/4 c. stir fry sauce OR low sodium soy sauce
1/4 c. cashews or peanuts (optional)
sriracha (optional)

Place chicken in a sauté pan and add just enough water to cover.

Turn heat to medium high and boil chicken, covered, for 5-8 minutes, or until no longer pink inside. While chicken is cooking, put canola oil in a wok or deep non-stick pan.

On medium high heat, scramble the egg, then set it aside. Add frozen veggies and sauté until thawed but still crisp, about 3-5 minutes. Stir in spices. Add stir fry sauce or soy sauce. At this point, the chicken should be done. Remove it from the water and chop or shred into bite sized pieces. Add scrambled egg, chicken, cold rice, and nuts (if using) to the veggie mixture. Move mixture around until warmed throughout. Top individual servings with Sriracha to taste. Yum!

Tips:

-You can use white rice if you want to but brown rice is much healthier!
– Any type of protein will work! Try chicken breast, thinly sliced, seared, steak, shrimp, or even tofu.
– Pick whatever veggie blend you like! The freezer section has bags of all kinds of veggie blends and the leftovers are GREAT to have on hand. My favorites are the sugar snap pea and broccoli blends.
– The stir fry sauce OR soy sauce option is up to you and what you have in the pantry. Tonight, I used Kikkoman’s Stir Fry Sauce.
-Sriracha is SUPER hot! Be careful!!It can be found in the Asian section at the grocery store.

-This is the deep dish, wok-style pan I used:

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5 Responses to “Stir Fry”

  1. Still Unwritten February 24, 2011 at 6:33 pm #

    Thank you! After eating at your house for 3 weeks, I am glad you are sharing your recipes. 🙂

    • Sunny February 24, 2011 at 8:47 pm #

      Let me know if you make any! I MISS you eating with us…

    • Still Unwritten March 31, 2011 at 2:42 pm #

      Making this for dinner tonight! Except that I am going to use the salmon I made for dinner last night instead of chicken. 🙂

Trackbacks/Pingbacks

  1. Enchilada Pie « Pantry Chef - March 1, 2011

    […] chicken if needed… Try the cooking method I used in my Stir Fry recipe, or just pan sear/grill. This is also a great way to use leftover […]

  2. Thai One On… It’s Peanut Noddles Night! « Pantry Chef - March 27, 2011

    […] perfect for us! Also, this dish is really good for you. If you boil the chicken, like I did in my Stir Fry recipe, and use all natural peanut butter, there are tons of health benefits. I don’t have […]

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