Easy and tasty chicken stir-fry
>> Wednesday, April 7, 2010
This is a super quick and easy stir-fry recipe that I've been using for years!
-1 medium zucchini
-1½ cups broccoli florets
-1 cup snow peas
-1 cup bean sprouts
-½ cooked chicken breast (optional)
-2 cans chicken broth (Campbell’s works well) or replace with 2 sachets of powdered chicken bouillon.
-3 tablespoons soya sauce
-¼ cup corn starch
-1 tablespoon vegetable oil
-2 cups of white rice (Minute Rice works well)
-2 teaspoons sesame seeds (optional)
Prep time: 5-10 mins
Cooking time: 10-12 mins
Begin by cooking the rice so that it is ready at the same time as the stir-fry (which usually takes about 10 minutes or so to make). If using Minute Rice, I like to start the rice first and once the water is boiling, take it off the heat and let it sit while I cook the stir-fry – that way, it is light and fluffy by the time the main dish is ready.
Chop the zucchini into about 5mm slices, and prepare the broccoli florets (bite-size pieces work best). Cut off the ends of the snow peas. Put the vegetables aside for now. Then, add the chicken broth to the corn starch while stirring, making sure to dissolve all of the cornstarch without leaving clumps (you can do this in a large measuring cup). Add the soya sauce and stir well.
Pre-heat the wok on high using about 1 tbsp of vegetable oil (a fry pan can work nicely if you do not have a wok). Once it is very hot, throw in the broccoli, zucchini and snow peas. Stir fry the vegetables on high heat using a non-stick utensil (like a wooden spoon) for about 5 minutes, or until the zucchini is tender and browned on both sides. Then add the bean sprouts and the chicken (optional). Stir fry for another 2 minutes, adding the sesame seeds once everything has been cooked. Then, stir the sauce one last time in the measuring cup to further dissolve any cornstarch and then add it to the wok, being careful not to
splash. The sauce will bubble quite a bit at the beginning, so be sure to stir the wok’s contents well. Once it quiets down, let the sauce thicken – this usually takes about 2-3 minutes. You will notice that it will begin to boil and get darker – be sure it does not burn, though. Once all the sauce is the same thick, dark consistency, the stir-fry is ready! Serve over a bed of white rice (about 1 cup per person), as depicted.
Serves 2 (for more people, you can double the quantities of vegetables and meat, but perhaps only make 1.5x the sauce – the portions are already quite generous!)
Enjoy!
-1 medium zucchini
-1½ cups broccoli florets
-1 cup snow peas
-1 cup bean sprouts
-½ cooked chicken breast (optional)
-2 cans chicken broth (Campbell’s works well) or replace with 2 sachets of powdered chicken bouillon.
-3 tablespoons soya sauce
-¼ cup corn starch
-1 tablespoon vegetable oil
-2 cups of white rice (Minute Rice works well)
-2 teaspoons sesame seeds (optional)
Prep time: 5-10 mins
Cooking time: 10-12 mins
Begin by cooking the rice so that it is ready at the same time as the stir-fry (which usually takes about 10 minutes or so to make). If using Minute Rice, I like to start the rice first and once the water is boiling, take it off the heat and let it sit while I cook the stir-fry – that way, it is light and fluffy by the time the main dish is ready.
Chop the zucchini into about 5mm slices, and prepare the broccoli florets (bite-size pieces work best). Cut off the ends of the snow peas. Put the vegetables aside for now. Then, add the chicken broth to the corn starch while stirring, making sure to dissolve all of the cornstarch without leaving clumps (you can do this in a large measuring cup). Add the soya sauce and stir well.
Pre-heat the wok on high using about 1 tbsp of vegetable oil (a fry pan can work nicely if you do not have a wok). Once it is very hot, throw in the broccoli, zucchini and snow peas. Stir fry the vegetables on high heat using a non-stick utensil (like a wooden spoon) for about 5 minutes, or until the zucchini is tender and browned on both sides. Then add the bean sprouts and the chicken (optional). Stir fry for another 2 minutes, adding the sesame seeds once everything has been cooked. Then, stir the sauce one last time in the measuring cup to further dissolve any cornstarch and then add it to the wok, being careful not to
splash. The sauce will bubble quite a bit at the beginning, so be sure to stir the wok’s contents well. Once it quiets down, let the sauce thicken – this usually takes about 2-3 minutes. You will notice that it will begin to boil and get darker – be sure it does not burn, though. Once all the sauce is the same thick, dark consistency, the stir-fry is ready! Serve over a bed of white rice (about 1 cup per person), as depicted.Serves 2 (for more people, you can double the quantities of vegetables and meat, but perhaps only make 1.5x the sauce – the portions are already quite generous!)
Enjoy!
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2 comments:
I can see the steams in the first picture! Yummy. You are much better than I am in giving the exact instructions :)
I discovered a very similar recipe last winter! In addition it called for 1/4 tsp of sesame oil, 1/2 tsp ground ginger (or even better fresh) and 1/2 tsp of "five spices". The last is a ready-mix of spices you can sometimes find in regular grocery stores but you would definitely find it in an Asian store. I know the recipe is already good without the spices since I did without until I found the mix. If you add the spices it really tastes like the stir-fry you get in Chinese restaurants :)
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