Wednesday, February 20, 2008

Something light for a change
--Chicken Stir-Fry



Chicken Stir-Fry
Taste of Home The Complete Guide to Country Cooking Copyright 1998

4 boneless skinless chicken breast halves (1 pound)
3 tablespoons cornstarch
2 tablespoons soy sauce I used low-sodium soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons vegetable oil, divided
2 cups broccoli florets
1 cup sliced celery (1/2-inch pieces)
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granules I used no-sodium bouillon

Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.

In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly. Yield: 4 servings.
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This is a very basic stir fry but that's exactly what appealed to me. I've been tired and unfocused so I haven't been doing the best job of chosing healthy recipes, although I do try to make things healthier whenever I can (using low-fat meats, low-fats cheeses, high fiber pasta, etc). My taste buds have been all over the place - first I craved 'bad' stuff, then 'good' stuff and now I find myself right in the middle and this recipe fit right in. I couldn't go as far as to use brown rice so I used Uncle Ben's.

I've been spending less on groceries due to good planning and I'm happy about that. I'm way overdue for a trip to Costco but I haven't had room in the freezer. This week or next for sure. I did go last weekend because I needed yeast and I ended up picking up the extra things I needed for the week but no meats. The funny thing was that I spent less than if I had just picked up those few things in the local grocery store because I didn't throw anything extra in the cart since the larger sizes and prices make you think twice about that. I really wish Costco was closer. I used to think that might be a bad thing but not anymore.

Blast From The Past: Stir-Fried Chicken with Chinese Cabbage from January 2006. I think stir-fries will be part of the regular rotation after this baby comes. They're fast and you can usually do most of the prep work ahead of time.

Question of the Day: Do you make stir-fries at home very often?

5 comments:

SwissMiss said...

congrats on getting your grocery bill down when food prices are going up. that's a real challenge! I make stir-fries on occasion, usually when i'm cooking for little only me. :)

Arties32 said...

Yes! I make stir-frys all the time- the spicier the better for my family. I use leftover pork tenderlion which I think is the best in stir-fry. I'll use leftover anything, but the tenderloin is excellent!

Anonymous said...

I was thinking, "Hardly ever." Then remembered that's what I made last night. Wasn't thinking of it as stir fry, but...... leftover eye of round roast, onion and bell pepper to eat in a flour tortilla.

Jan

Brilynn said...

I make stir fries at least once a week. They're great for using up leftovers.

Claire said...

I really do like stir fries but forget about them. I should do it more b/c they're so easy and healthy!