{Recipe} Chicken Stir-Fry

How many of us are constantly *trying* to make the effort to eat better? I know I'm super guilty of indulging a tad too often...just ask my pants. Well, the past few months I've really tried to make the effort to eat better during the week so when I inevitably indulge on the weekends, I don't feel so bad about it. (Yes, there is mac & cheese in my crockpot at the moment) ANYWAYS, I'm always hunting for something creative to eat & sometimes during the hunt, I forget about the classics. Thanks again to my friend Sarah, the one who provided me with the Parmesan Crusted Chicken recipe, she reminded me of an old favorite, Chicken Stir Fry.  Now, maybe because I don't have a wok I forget about this dish, or maybe...uh...I have no other excuses. This recipe was a bit involved, BUT it was SO worth the effort.  I also kept thinking I was screwing it up as I went, but nope.  The original recipe came from The Food Network & it was pretty perfect. The only thing I think I'd add next time is maybe broccoli or snap peas. Otherwise it's AMAZING!

Serves: 4
Cook time acc to Food Network: 30 mins
Cook time acc to me: 1 hour
How difficult was this for me? A decent amount of steps, but not too hard!

4 Boneless Chicken breasts, cut into small pieces
1 large egg white
2 tbsp Chinese rice wine or dry sherry
1 tbsp plus 2 tsp cornstarch
5 tsp low-sodium soy sauce
kosher salt
1 tbsp sugar
fresh ground pepper
4 tbsp peanut or vegetable oil
5 scallions, whites cut into 1/2 inch pieces & greens sliced, separated
2 red bell peppers, sliced
1 cup frozen corn kernels
Cooked brown rice for serving

In a large bowl, toss chicken with the egg white, 1 tbsp rice wine, 1 tbsp corn starch, 1 tsp soy sauce & 1/4 tsp salt.

In a separate small bowl, mix together 1/3 cup water, the remaining 4 tsp of soy sauce, 1 tbsp rice wine/sherry, 2 tsp cornstarch, sugar, 1/2 tsp salt & 1/2 tsp pepper in small bowl until dissolved.
Set aside.
For your sanity, place the chicken, small bowl of sauce & veggies near the stove.

Heat 2 tbsp of the peanut/vegetable oil in a large wok or nonstick skillet over medium heat. 

Once oil is hot, scoop chicken from the bowl with a slotted spoon, letting the excess coating remain
 in bowl.

Place the chicken in the pan & let cook until the outside coating is set & lightly golden, approx. 2-3 mins.  Now my coating tended to fall off a bit, but still worked just fine.

Before chicken cooks all the way through, remove from heat/skillet & set aside.

Wipe out wok/skillet if necessary. I didn't need to.

Add remaning 2 tbsp of oil to the pan & heat.

Add peppers & scallion whites & fry approx. 3 mins.  I did stir the veggies a bit to prevent from burning. (And yes, a few of my scallion greens slipped in there)

Add corn & continue to fry approx. 1-2 mins until corn is tender.

Add the chicken & sauce (stir before adding) & stir everything until the sauce is thick & the chicken is cooked through.  This took me an additional 10ish mins.

At this point, we began making the rice & just followed directions according to packaging.

Add scallion greens & serve with brown rice.


No comments:

Post a Comment