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Thursday, May 2, 2013

Homemade Chicken Stir Fry

Saw this recipe online and thought it sounded tasty. Plus I really like sugar snap peas. It turned out pretty good and the leftovers are gone. The human garbage disposal cleans up everything.

Chicken Stir Fry

3 carrots, peeled and chopped on a diagonal
~1 cup or so sugar snap peas
3 cloves garlic, minced
~1lb. chicken breast, thinly sliced into strips
2 tbls. low sodium soy sauce
1 tsp corn starch
juice of 1 lime
ginger, I used dry powdered ginger, but fresh is probably better...make a judgement call here with measurements
olive oil
salt and pepper to taste
green onions, sliced to garnish
cooked rice, if you like

Prep the veggies and slice the chicken (husband is designated meat slicer).

Give a wok or a large fry pan a healthy dose of olive oil over medium-high heat. Add the chicken and season with salt and pepper. Brown the chicken until just done. About 5 minutes or so each side. My pan was going pretty the chicken and turn quickly from side to side.

Remove the chicken from the pan. Add a little more olive oil and saute snap peas, carrots, garlic and ginger. Meanwhile, combine lime juice, corn starch, a dash of water and soy sauce in a small bowl. Whisk together to combine. When the veggies are al dente, add the chicken back to the wok/pan. 

Now pour the soy sauce mixture over the whole meal and toss. Let the flavors merry and cook a little. Maybe 5-8 minutes or so, being sure the chicken is cooked through. Serve immediately.

Notes: Top with green onions if you like. I ate mine plain and it was great, but it would be good over rice too. All leftovers are gone.

1 comment:

  1. I think this is the best stir fried chicken that I've ever cook. Thanks for sharing it here and I hope that I can make also my own recipe like this.