Friday, March 2, 2012

Chicken Stir Fry

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This recipe gets rave reviews at our house.  The kids tend to pick out the veggies they don't want to eat - which ends up being fine because it's mostly veggies anyways.  The last time I made it Vayle said after each bite, 'Mom, this is really good!  Thanks for making it!'  Get yourself a wok - that's what I use for my stir fry.  It cooks it more evenly - otherwise you're going to just have to use a large pan because a saucepan probably won't hold all the vegetables.  The best thing about stir fry is you can create whatever veggie combination you want!  Try different things!  It will turn out great no matter what!  I'm just going to post what veggies I put into this particular dish - but you can mix and match as you like.  It's a fairly low calorie dish too.  You can also use beef - just substitute a good cut of steak for the chicken and beef base for the chicken base.  Have this for your next healthy family dinner!!

Chicken Stir Fry

1 pound chicken (about 3-4 large boneless skinless chicken breasts)
1 teaspoon ground ginger
2-3 tablespoons soy sauce
1 teaspoon minced garlic
2 cups hot water
2 teaspoons chicken base (or bouillon)
4 tablespoons cornstarch
2/3 cup soy sauce
2 tablespoons vegetable oil
8 ounce package sugar snap peas
1/2 a 12-ounce package broccoli florets
1/2 a 12-ounce package petite baby carrots
1/2 a 8 ounce package of fresh mushrooms, sliced
1/2 a yellow pepper, sliced
1/2 an orange pepper, sliced
hot cooked rice

Cut up the chicken into bite size pieces and put into a bowl with ginger, 2-3 tablespoons soy sauce and minced garlic.  Stir and let marinate on your counter for about an hour before you start cooking.  This will give you time to chop up any veggies you may have.  In another small bowl combine hot water and chicken base and stir until base is dissolved.  Add 2/3 cup soy sauce and cornstarch and mix well.  You will have to mix this again before you pour into the wok since the cornstarch will settle.
I use my electric wok on medium to just a little below medium heat.  Anything higher tends to cook too quickly.
Heat 1 tablespoon oil in wok and add chicken pieces.  Stir fry until chicken is cooked.  You will probably need to flip the pieces once.  Remove the chicken after it's cooked.  I usually dump and wipe out my wok after this to get rid of any extra juices from the chicken.  Heat the last tablespoon (might need 2) in the wok and put in all the vegetables.  Keep the lid on while cooking and stir occasionaly until vegeties are tender crisp.  Takes roughly 10 minutes - maybe less.  Stir in the soy sauce mixture and add the chicken back into skillet.  Bring the soy sauce mixture to a boil and let cook for another 2-3 minutes until the sauce has thickened.
Serve over hot cooked rice.

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