I’d like to start by thanking Samm and Nikki for the suggestion for this video. Its nice to get feedback, and its even better when others come up for the idea, so I don’t have to think about it.
This week’s video shows you how to make a chicken stir-fry. This is a pretty easy and quick meal that is very versatile. Here is the recipe.
1 tbsp. Vegetable oil
1 tbsp. Sesame oil
1 med boneless, skinless chicken breast, cut into ½ inch pieces (4-5oz)
1 cup broccoli florets
2 oz. mushrooms
½ cup carrots, thinly sliced
½ cup red bell pepper, sliced
½ cup onions, sliced
1 cup chicken broth
1 tbsp. Soy sauce
1 tbsp. fresh ginger, minced
1 tbsp. Cornstarch
Procedure:
- In a large sauté pan, or wok, heat the oils over high heat. Add the chicken and sauté for 1-2 minutes, until lightly browned.
- Add broccoli, mushrooms, carrots, pepper and onions and cook an additional 5 minutes, stirring frequently.
- Once vegetables are cooked add the minced ginger.
- In a small bowl, combine broth, soy sauce, and cornstarch. Add to chicken mixture and bring to a boil over medium-high heat.
- Reduce heat to medium to medium-low, and simmer for 4-5 minutes, or until sauce thickens.
- Serve over hot cooked rice.
Give it a shot, and don’t be afraid to experiment with it. As I point out in the video, there really isn’t any rules about what must and must not be there. Do what will make you happy when it comes to cooking your food.