Chicken Stir Fry
First, I cut the chicken into about 1 inch pieces and marinate it with some low sodium soy sauce, minced garlic, all purpose seasoning, Worcestershire sauce, and red wine vinegar (This time it marinated for only 10 minutes--I was impatient--it should be at least 20-30 minutes).
While the chicken is marinating, I prepare the rice. I use instant brown rice, as it cooks quickly. First, I put about 1-2 tablespoons of oil in the pot, once it is hot I add some chopped onions, minced garlic, and all purpose seasoning. Once it has browned a bit, I add the water to deglaze the pot. Follow directions on the box of rice to know how much water to add and how to cook the rice.
I then use a large skillet to cook the chicken. Once the chicken is finished, I remove it and place it in a large bowl to be mixed with rice & veggies later. I use the same skillet to cook the veggies, the flavor from the skillet adds a nice flavor to the stir-fried vegetables. I choose to cook the chicken separate from the vegetables because I don't want the chicken to be overcooked and become dry. You can use any vegetables that you like. I usually like to use shelled edamame, broccoli, and bean sprouts (I did not have bean sprouts on hand today). The vegetables I use are frozen, I tend to like the frozen veggies because the moisture released during cooking helps to integrate the flavors from the skillet.
Finally, I cook some scrambled eggs in a separate skillet to integrate with the rice, chicken, and veggies. Mix it all together and enjoy!!
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