Chicken Stir Fry
Within the last week I narrowly avoided the flu and yesterday my Mom came to town. I would say things are pretty positive on my end. While my husband was recovering, we ate a lot of soup: lemon chicken farro soup, kale sausage soup, and Bun Cha. For once, I am ready to have a week without soup.
In our post-college-not-quite-grown-up phase (i.e. mid-20s), we ordered a lot of carry out Chinese. This version is so much better for you and I promise, tastes better too! I will say, I would have been horrified in my 20s if my carry out came with this many vegetables but now, I’m thrilled. The best part about making your own ‘carry-out’ food is that the vegetables are fresh and not soaked in a random sauce beyond recognition and taste. These veggies still have flavor, a little crunch, and elevate the meal. I have some other options for veggies included so you can get creative. It comes together quickly and taste great as a leftover = perfect weeknight meal.
Chicken Stir Fry
Serves 2
5 Chicken Thighs (or 2 Chicken Breasts)
1 cup Rice
1 1/2 cups broth
1/2 Bell Pepper, Sliced
1 Cup Snow Peas
1 small Zucchini, sliced and quartered
1/3 cup sliced carrots
1 small red chili pepper, sliced
4 TBS Soy Sauce (divided)
1 tsp sesame oil (+ more to cook)
1/2 TBS Sriracha
1 1/2 tsp corn starch
1/2 TBS ground Ginger
Optional veggies: cauliflower, broccoli, sugar snap peas, brussel sprouts
Cut chicken into bit sized cubes, discarding any large fat pieces. (I like to use kitchen scissors for this)
Mix 1 TBS soy sauce with chopped chicken in a bowl, set aside
Bring broth to a boil in a sauce pot, add rice and simmer for 15 minutes
Slice carrots into small bite sized strips, slice and quarter the zucchini, slice bell pepper into strips and slice red chili pepper.
In a small bowl mix 3 TBS soy sauce, 1 tsp sesame oil, 1/2 TBS sriracha, 1/2 TBS ground ginger, and 1 1/2 tsp corn starch.
In a deep pan, heat ~1/2 tsp sesame oil over medium high heat.
Add the chicken and cook until white on all sides and no longer showing pink
Add the veggies and cook for about 5 minutes (You want the veggies to start to soften but not entirely lose their crunch)
Add the sauce and cook until warmed and starting to thicken (3-5 minutes)
Serve over the rice
Prep in Advance
Cook rice for a few meals in one big batch and store in the fridge until ready to use
Slice carrots and bell pepper in advance and store in a sealed container with water for a few days
Speed it up
Buy a frozen package of mixed vegetables to use or look for pre-sliced carrots and peppers at the store
