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Chicken stir-fry
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Easy chicken stir-fry
This recipe came from having some extra chicken in the house and happening to have some frozen mixed vegetables up in the freezer. So what better thing to make with these two components than an easy chicken stir-fry? The best part about it is how much flavor that everything ends up having in the end!
Cook time: 25-30 minutes
INGREDIENTS:
2 each boneless, skinless chicken breasts, cubed
½ cup vegetable oil
To taste: Montreal chicken seasoning, garlic salt, powdered ginger
¼ cup soy sauce
4 Tbsp. butter, cubed
1 pkg. 16 oz. (1lb.) stir-fry vegetables, frozen
3 Tbsp. sweet and sour sauce
Chow mein noodles (for garnish, optional)
PROCEDURE:
1. Pre-heat an electric frying pan to 375 degrees Fahrenheit, and add ½ cup of the vegetable oil.
2. Once the oil is hot add the cubed chicken breasts in one single layer.
3. Proceed to season the chicken with the above seasonings.
4. Once the chicken is caramelized or golden brown on one side then flip it over and add some more seasonings.
5. De-glaze the pan by adding ¼ cup of the soy sauce, and add the butter on top of the chicken.
6. Once the butter has melted, add the frozen vegetables to the pan.
7. Continue cooking until the vegetables have thawed. ***Note: Remember that frozen vegetables have been par-cooked or partially cooked already and then frozen so there’s no need to cook them as long as you would raw vegetables.
8. Add the sweet and sour sauce to the mixture and stir to coat the stir-fry with the sauce.
9. Serve warm over white rice (optional) or top with crunchy chow mein noodles. (Also optional)
Yield: 2-3 servings
VARIATIONS:
*Instead of using chicken this recipe can be made with cubed beef, shrimp, pork, or any other type of mild, firm white fish.
*Play around with the vegetables that you buy. There is such a wide variety at the grocery store in the frozen food section, but feel free to use fresh vegetables if desired. Fresh Express makes a fresh vegetable pack perfect for a stir-fry.
*This recipe can easily be changed to a pasta primavera of sorts. Still using the chicken, add frozen Italian vegetables, and top with Italian dressing, and a little bit of cream. Serve over pasta and you have an instant chicken pasta primavera.
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For more info: Any questions, comments, or concerns please feel free to contact me at pastrychef1@cox.net
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