Tuesday, May 23, 2017

Stir-fried chicken and veggies

 So easy. Makes two servings.
1 skinless, boneless chicken breast 
1/2 red bell pepper, sliced (slice up the rest and save for next time)
about 1/2 cup sliced mushrooms
2 to 3 scallions, sliced, whites and greens'
rice, couscous or whatever, as desired
cornstarch, about 1/2 cup
soy sauce, about 1/4 cup
dash of Worcestershire sauce
Sweet chili sauce, the good kine, about 1 Tablespoon, more if you like it
garlic, either fresh or "buds" that can be rehydrated in the liquid.
 Canola oil, about 1/4 cup or less
Any other veggies that you want.

Cut the chicken into pieces about 1 inch by 1 inch. Put in a bowl with about 2 T of the soy sauce, the chili sauce and the garlic for about 20 minutes -- not longer, it isn't tenderizing, it's flavoring.

Take out the chicken and dredge it in the corn starch.  
Heat the oil in a heavy skillet until really hot. Fry the chicken, about 2 minutes per side. Remove.

Meanwhile, mix up the leftover "marinade" with the rest of the soy sauce, a dash of Worcestershire sauce, and the cornstarch that's left from dredging the chicken. Don't worry, you're gonna boil it. Add about cup of water. Be prepared to add more later.

Stir-fry the veggies for about a minute. If you are using "hard" veggies like carrots, put them in first and cook them longer, unless of course you have wisely shredded them very fine.

Add the chicken back in. Add the sauce. Watch the sauce boil up and thicken. Add more water if necessary (depends on how much cornstarch was left over and how it thickens).

Serve over rice or whatever.

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This is me enjoying a limoncello in Rome on the last night of our trip to Italy. Funny thing is, I don't really like limoncello that much, but thought it would be great in a dessert. And wouldn't you know, The Barefoot Contessa just did a great fruit salad with limoncello. So now I can't. Oh, well.