Monday, July 30, 2012

Chicken Stir-fry

Who needs take-out when you can quickly throw together something
that is not only way healthier, but also customized to your tastes?
Not to mention it comes together quickly!

This recipe is highly changeable,
just substitute veggies that are seasonal (read:  on sale)
or what protein / veggies you & your family prefer.


1/4 c low-sodium soy sauce
1 Tbsp rice vinegar (can substitute white wine vinegar)
2 tsp light brown sugar
2 boneless, skinless chicken breasts (~ 1 pound)
4 tsp cornstarch
2 Tbsp vegetable oil
2 garlic cloves, thinly sliced
2 tsp minced, peeled fresh ginger
1 head sliced bok choy and/or broccoli and/or asparagus
1 small red chile or jalepeno, seeded and sliced

Peanuts and/or sesame seeds, optional topping

Cooked brown rice, for serving


In a small bowl, combine soy sauce, vinegar, brown sugar, and 3 Tbsp water.
Slice chicken into thin strips and season with salt and pepper, to taste.
In a medium bowl, toss chicken with cornstarch until coated.
In a large wok or skillet, heat oil, garlic, and ginger over medium-high heat until fragrant (about 1 minute).
Add chicken in a single layer, pressing against pan to sear.
Cook, stirring, until lightly browned and just cooked through (about 6-8 minutes).
Add veggies and chile and cook, stirring, until tender-crisp (about 2-4 minutes).
Add soy sauce mixture and cook until sauce thickens slightly.
Serve with rice and top with peanuts and/or sesame seeds, if desired.
Delicious paired with an amber or IPA brew.

Again, who needs take-out??

~photos by b~

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