Thursday, October 10, 2013

Chicken Stir Fry

We had chicken on Tuesday night so we had some leftover from the package to use in stir fry tonight.  We also had several onions and other vegetables in our fridge leftover from salad last week plus greens from our CSA so Eric whipped up a Chicken Stir  Fry.  Eric likes to make stir fry a lot and everytime it's different but here's how he did it this time.  The nice thing with stir fry is you can just use what you have.  If you have zucchini or squash put that in, if you have other peppers put them in, if you don't like something, leave it out.

2 chicken breasts
1 red pepper, sliced
3 carrots, shredded
1 C snap peas
1 C broccoli florets
2 onions, sliced
2 jalapenos, chopped and seeded
1 C tightly packed cooking greens (tatsoi, vitamin greens, etc), chopped
1 T ginger, minced
4 large cloves of garlic, minced
2 T wok oil (you could use olive oil if you don't have wok oil)
Classic Stir Fry Sauce (you could also use various combo of  soy sauce, garlic, hoison sauce, stir fry spices, Chinese 5 spice, etc)

Marinade the chicken in stir fry sauce (at least an hour but we usually marinade chicken overnight)
Slice chicken into pieces and cook it in frying pan with 2 T wok oil, 1/2 ginger, 1/2 garlic, 1/2 of the onion.
Remove mixture to bowl but reserve the juices in the pan.
Add remainder of garlic, ginger, & onion and cook for a minute or so.
Add remainder of vegetables, stir together, cover and cook until just shy of tender. (5-10 minutes)
Add chicken mixture and greens back into pan, stir, cover & cook until greens are slightly wilted, about 2 additional minutes.
Serve over white or brown rice.

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