Category : asian, chicken, original recipe, rice, veggies
Now that I am all graduated and (temporarily) moved back home with the parental units, I am hoping that I have time to cook more. Possibly to do my own recipe inventing more. At least until I get a job that takes up all of my time and energy!
But anyway, I had some free time this afternoon, so I made some dinner for the fam. We had some good fresh vegetables in the fridge from my dad’s new garden and some chicken in the freezer so I decided to whip up a variation on a stir fry. It turned out pretty well! Plus, even though the veggies weren’t raw it’s still quite good for you! Yum.
Lookit!
Ease of preparation: 3
Taste: 0.5
Feeds: About 4
Taste: 0.5
Feeds: About 4
For a spur of the moment, only using things we already had in the house meal I think it turned out pretty well. My dad seemed to really like it. You could basically add any veggies you want to this, I just used what was on hand. I made a quick little Teriyaki sauce for the veggies as well, because that’s how I roll. Also, you could leave out the chicken for a vegetarian dinner! Next time I will use brown rice to make it even more nutritious.
Chicken and Veggie Stir Fry
Ingredients:
4 servings of cooked rice
1 big boneless skinless chicken breast (about .65 lbs) all chopped up
2 cups broccoli florets
1 cup diced onion
1/2 large cucumber, sliced and halved
3 medium carrots, sliced
3/4 cup peas in pod
3 cloves of garlic
4-5 tablespoons of olive oil
1/3 cup sugar
1/3 cup apple cider vinegar
1/2 cup soy sauce
2 tbsb flour
1 tbsp water
1 tsp coarse ground pepper
1/2 tsp garlic powder
1 tsp ground ginger
4 servings of cooked rice
1 big boneless skinless chicken breast (about .65 lbs) all chopped up
2 cups broccoli florets
1 cup diced onion
1/2 large cucumber, sliced and halved
3 medium carrots, sliced
3/4 cup peas in pod
3 cloves of garlic
4-5 tablespoons of olive oil
1/3 cup sugar
1/3 cup apple cider vinegar
1/2 cup soy sauce
2 tbsb flour
1 tbsp water
1 tsp coarse ground pepper
1/2 tsp garlic powder
1 tsp ground ginger
Recipe:
1. Cook rice according to directions, set aside.
2. Put olive oil in bottom of a large nonstick skillet. Top with all of your veggies and garlic and heat stove to medium heat, cover. Stir occasionally for about 5 mins.
3. Mix flour and water in large measuring cup or bowl. Whisk in vinegar and soy sauce, then mix in sugar, pepper, garlic powder and ginger.
4. Pour sauce over veggies.
5. Add chicken to veggies and sauce.
6. Stirring occasionally, cook over medium heat about 5-7 more minutes, or until chicken is cooked through. Cook longer for softer vegetables.
7. Eat chicken and veggies over rice! Yay!
1. Cook rice according to directions, set aside.
2. Put olive oil in bottom of a large nonstick skillet. Top with all of your veggies and garlic and heat stove to medium heat, cover. Stir occasionally for about 5 mins.
3. Mix flour and water in large measuring cup or bowl. Whisk in vinegar and soy sauce, then mix in sugar, pepper, garlic powder and ginger.
4. Pour sauce over veggies.
5. Add chicken to veggies and sauce.
6. Stirring occasionally, cook over medium heat about 5-7 more minutes, or until chicken is cooked through. Cook longer for softer vegetables.
7. Eat chicken and veggies over rice! Yay!
My veggies right as they went into the pan! Pretty colorssssss!
Veggies and chicken after it cooked!
