Monday, April 23, 2012

Chicken & Veggie Stir Fry

When we registered for wedding gifts, David was adamant that we add a large wok to the list. Thanks to my lovely aunt, we have that giant, heavy wok in our kitchen, so I've been hounding David to make me a fresh stir fry for months now. In his typical fashion, he just whipped one up that he thought would be tasty and it was delicious! Thought we'd share the recipe:

Chicken & Veggie Stir Fry:
1 lb. boneless chicken breasts, cubed
2 heads broccoli, cut into florets and stems
1 sweet pepper (we used red for color), chopped
1 can water chestnuts
2 cups rice (we used 2 large bags of whole wheat instant rice)
2 garlic cloves, diced
Cooking oil
2 tsp. sesame seeds
Soy sauce, to taste
Salt & pepper, to taste
Chow mein noodles

Heat oil in a large skillet or wok. Add broccoli, 1 tsp. sesame seeds, garlic and soy sauce and stir fry for 1-2 minutes on high until dark green but not brown. Remove from wok and set aside. Begin cooking the rice in another pot. Add more cooking oil to the wok and add chicken, more soy sauce, red pepper, water chestnuts, and other teaspoon sesame seeds and cook about 5 minutes on high heat until chicken is cooked. Add broccoli to the mixture. Serve rice on plates and cover with stir fry mixture. Sprinkle with salt and soy sauce and top with chow mein noodles. Enjoy!


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