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Mother of 2 and wife to Travis.I am a Jill of all trades,master of none. I like to dabble in everything, so follow me on my journey; raising kids, working towards a healthier lifestyle, new recipes, menus, homeschooling, crafts,enjoying our home the Great Smoky Mountains, etc...What we call...LIFE :-)

Sunday, September 1, 2013

Chicken&Veggie Stir Fry with Homemade Sauce

Sissy says, "Momma between this and Beef and Broccoli, if you would just learn to make Egg Rolls we never have to go to a Chinese Restaurant again"  :-)


 For the Sauce:
  3 Tbsp Soy Sauce
  2 Tbsp Brown Sugar
  1 Tbsp Sesame Oil
  2 tsp Ground Ginger
  2 tsp Minced Garlic
  3/4 cup Vegetable Broth
  1 Tbsp Cornstarch
 Can add hot sauce if desired(I just added it right to my bowl instead)

For the Stir Fry:
 2 cups cooked Brown Rice
 1 Tbsp + 2 Tbsp Oil
 1lb Chicken (or less, I used 3 boneless skinless thin cut chicken breast)
 1 medium White Onion
 1 Bell Pepper, sliced
 Mixed Veggies( I had bought a bag at Kroger and needed to use it up, it had Broccoli,Carrots, and Sugar Snap Peas)
  Could also use:Zucchini,Squash,Green Onions,Mushrooms,Asparagus,Water Chestnuts,Cauliflower,etc..

1. Cook Rice

2.Make Sauce. Add all ingredients, EXCEPT cornstarch and broth to a bowl and whisk together. In a separate bowl mix the cornstarch and broth.( Just before you add to the stir fry you will combine the two)

3. Heat 1 Tbsp Oil in a large skillet over medium heat. Add chicken and allow to cook until no longer pink. When done remove from pan and set aside.

4. Heat 2 Tbsp oil in the same skillet and add veggies(in order of time it takes to fry, onion first then so on) continue cooking stirring frequently.

5. Add chicken back to the pan.

6. Add the broth and cornstarch to the sauce and mix well. Add to stir fry and bring to a boil.
   When sauce reaches desired thickness, remove pan from heat. Serve over cooked rice.

Can't wait to experiment with different veggies :-)

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