Did I mention that I have really fussy eaters in my house?
Did I mention that not one of them ever seems to like the same thing on the same day? I mean, adding condiments to hamburgers is an ordeal! One only wants ketchup. One wants the Spicy Mustard
with Dill Pickles. The other one switches back and forth - and woo to me if I should ever try to second guess her!
However, everybody likes the stir fry. It's really simple, quick, and healthy. It even has vegetables. Oh, did I meantion that everybody likes it?
Ok....Now we're all about building our pantry here. That's sort of my philosphy. You have certain 'stock' items on hand that can be combined in lots of recipies. Most are very common. Some are less common, but you can get them at any large supermarket, and they are the stuff of food legend!
Oh yea...we're talking about stir fry, aren't we.
You don't need a wok or anything. A great big frying pan will work just great. After all, fry
is in the name of this dish.
So - let's say you need to feed 5 people in half an hour.
2 Cups of Rice - whatever you have will be fine - instant will be the fastest.
---cook according to package directions----
1 Package of stir fry veggies OR just cut up some carrots, green peppers, whateveria you like....
3 Large Chicken Breasts Defrosted
PAM - Spray on cooking stuff
** sesame oil (Uh, some of my kids don't like the way sesame oil smells when I start cooking - if that's a problem for you - you could just use some regular kind of oil) *** About 2 tablespoons for flavor - OPTIONAL
HOISIN SAUCE - You can find this in the Asian or Ethnic section of a large supermarket, and it's great. It's slightly sweet and my kids even like it. However, if you cannot find hoisin sauce, some teriyaki sauce would work. Soy sauce works too, but it doesn't have the sweet flavor. You can also make it without the sauce.
OPTIONAL AND PROBABLY SHOULD BE ADDED AT THE TABLE IF YOU HAVE PICKY EATERS - chile sauce - either Chinese or South or the border varieties work. Cajun stuff works great too.
--- THE PROCESS
Cook the rice according to package directions.
Slice the chicken breasts into bite sized cubes. I usually slice them pretty large because my family likes to see more chicken than vegetables.
Make sure your chicken breasts and stir fry veggies are defrosted. Sometimes it's easier to cut the chicken when it is still slightly frozen. A quick zap in the microwave will defrost it after slicing.
Spray your pan liberally with spray on oil, and allow the pan to get hot. Add the additional oil for flavor.
Carefully add the chicken to the pan. I say to do it carefully so you don't get burned because you let oil splash. Use a spatula to turn the chicken every couple of minutes, until the outside of the chicken is browned. Now add the stir fry veggies.
You can turn the whole mixture about every two minutes or so. You want the chicken to be fully cooked, but you don't want to let the veggies get mushy. They taste best - in my humble opinion - when they are 'just cooked' and still a little crunchy.
Right at the end, add about two or three tablespoons of sauce for flavor. Then stir in the cooked rice, and let it pick up the flavors too!
You've done it! In about 20 minutes, you've made an Asian Feast for your family.
Have a great day!