Stir Fry Sensation

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Okay, Okay,  It’s stir fry – how hard can it be?  It’s not hard at all!!  And, if I’m saying that, then you know it’s true.  My hubby and I always cook our stir fry the same way, and I was sick of the same ole’ thing…We always just pan fried it in soy sauce and seasoning and it was always so dry, so it was time to switch things up a bit – Plus, I also need to keep working on my cooking to impress you guys.  So, here is the recipe – Serves 2-4 (depending on how hungry you are!).

Ingredients:

2 tablespoons EVOO (Sesame Oil would be better, but I didn’t have any handy)

2 skinless, boneless chicken breast halves, pounded about an inch thick and cubed

1/4 cup and 3 tablespoons soy sauce

2 tablespoons and 2 teaspoons brown sugar

2 teaspoons cornstarch

2 teaspoons minced fresh ginger

2 teaspoons minced garlic

1/8 teaspoon cilantro

1/8 teaspoon red pepper flakes

Salt and Pepper

1/4 green bell pepper, cut into matchsticks

1 handful broccoli florets

8 baby carrots sliced

1/2 small onion, cut into chunks

1 tablespoon sliced scallions

(Add or remove any veggies of your choice….make it your own!)

Serving Options:  Over Rice or Pasta

Ingredients:

1. Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, scallions, and red pepper into sauce.  Pour 1/4 of the marinade in a separate bowl and refrigerate.  Sprinkle salt and pepper on chicken.  Coat chicken with remaining marinade and refrigerate for at least an hour (the longer you marinate the better – I suggest up to 5).

2. Heat 1 tablespoon EVOO in a large skillet over medium-high heat. Cook and stir all of your veggies until just tender, about 5-8 minutes. Remove vegetables from skillet and keep warm.

3. Heat another tablespoon EVOO in skillet over medium-high heat.  Add chicken and cook and stir chicken until slightly pink on the inside, about 4 minutes per side; return vegetables and reserved marinade to skillet.  Cook and stir until chicken is longer pink in the middle and vegetables are tender, 5 to 7 minutes. Add the reserved marinade, if desired, and serve over rice or pasta!

Image   The Chef in the works

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