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Thursday, January 4, 2018

Friday Food: Chicken Stir Fry

So think of this recipe as more of a guideline when it comes to the quantities and the ingredients.  You really can mix this one up to make it what you want it to be and what you'll enjoy but with that enjoy plenty of food and not a lot of guilt.

For the Marinade:


  • 1/4 cup soy sauce
  • 1 tbsp lemon juice
  • 1 tbsp honey
  • 1 tbsp sesame oil
  • 1 tbsp rice wine vinegar
  • 1/2 tsp red pepper flakes
  • 1 pound chicken breast, cut into bite-sized pieces


For the Stir Fry

  • 2 tbsp olive oil, divided
  • 3 cloves garlic, minced
  • 3 large carrots, peeled and julienned
  • 1 large red bell pepper, julienned
  • 1 large yellow pepper, julieneed
  • 1 cup snow peas
  • 8 oz. button mushrooms, thinly sliced
  • 2 cups frozen broccoli, defrosted
  • 1 tbsp cornstarch
  • 4 cups minute white rice
The Game Plan
  1. In a medium-sized bowl, whisk together the soy sauce, lemon juice, honey, sesame oil, rice wine vinegar, and red pepper flakes.  Add in the chicken, and toss to coat.  Let marinate in the fridge while you chop your veggies.
  2. When you have all your veggies ready to go, heat a large wok over high heat.  Add one tbsp of the olive oil.
  3. Drain the chicken from the marinade, reserving it.  Add the chicken to the wok and cook until the chicken is cooked through, about five minutes.  Remove the chicken to a plate.
  4. Add the remaining olive oil to the wok, and then add in the garlic.  Cook for a minute or until fragrant.  Add in the carrots, bell peppers, snow peas, and mushrooms.  Cook until bright in color and just crisp cooked, about three minutes.
  5. Add in the broccoli and cooked chicken.  Reduce heat to low.
  6. Whisk the cornstarch into the reserved marinade, and then pour into the wok.  Bring to a simmer and cook until thick, about five minutes.  Serve on top of white rice.
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