Monday, June 18, 2012

Stir Fry Chicken and Vegetables

1 tablespoon canola oil
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts, sliced thin
1 cup sliced carrots
1 crown broccoli, cut into florets
1 cup sugar snap peas
1 zucchini, sliced
1 yellow squash, sliced
1 cup mushrooms, sliced
1/4 cup reduced-sodium soy sauce
3 teaspoons cornstarch
1 cup chicken broth

Blanch vegetables for 1 minute in boiling water. Heat oil in large skillet over medium-high heat. Add garlic and cook 1 minute. Add chicken and cook 4 minutes, until starting to brown, stirring constantly. Add vegetables cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.  Stir cornstarch into chicken broth and add to skillet. Simmer 2 minutes, until sauce thickens. Serve over plain or fried rice.

Fried Rice

6 slices of bacon, cut into small pieces
3 cups cooked rice
¼ cup soy sauce
4-6 eggs
2-4 green onions

Fry bacon, but don’t overcook.  Remove pieces and add rice.  Let it fry for a bit on one side and then flip it over.  Add soy sauce.  Add bacon pieces back in.  Push rice to one side, and soft scramble eggs, then integrate into rice.  Add onions at the end.

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