September 9, 2007
There isn’t much that’s easier than sauteeing chicken with some veggies and whipping up a smooth homemade stir-fry sauce. Yes, to some stir-fry seems a little daunting but if you really break down the steps and are able to tailor the sauce to your own tastes, you’ll find yourself making this dish more often…and making your busy life a little easier at night in the process.
Make it easy on yourself — prep the ingredients for stir-fry on the weekend. Put your cut-up chicken and veggies in separate baggies and stick them in the fridge for a day or two until you’re ready to use them. The sauce will come together as you add your spices but if you end up measuring your spices (I don’t), you can create larger batches and store them in the pantry for future use. Use whatever veggies you want and make your sauce as spicy as you can stand it (mine isn’t spicy at all). Don’t feel like you always have to use chicken – try beef, shrimp or even tofu, if meat isn’t your thing. Serve it over rice, pasta, or on it’s own.
- 2 boneless/skinless chicken breasts, cut into bite-size pieces
- 2 tbsp olive oil
- 2 red peppers, sliced
- 1 bunch broccoli florets (about 1 1/2 cups)
- 1 large onion, sliced
- 2 cloves garlic, minced
- ground ginger
- Chinese 5 spice
- garlic powder
- salt and pepper to taste
- 1/4 cup reduced-sodium soy sauce
- 2-3 tbsp honey
- 1 tbsp cornstarch
- crunchy chow mein noodles
- Heat 1 tbsp olive oil over medium-high heat in a large heavy skillet or wok. When oil is hot, add peppers and onions and cook for 3-5 minutes. Add garlic and broccoli and cook for an additional 3 minutes. Remove veggies from skillet.
- To the skillet, heat remaining oil then add chicken and the dry spices (all to taste). Cook chicken for 3 minutes, return veggies to skillet.
- Add soy sauce and honey, coating stir-fry mix with the sauce. Bring sauce to a simmer and add cornstarch. Simmer until sauce thickens, adding more cornstarch to thicken further, if desired. Toss sauce well with chicken and veggies. Top with crunchy chow mein noodles before serving.
Prep time: 10-15 minutes
Cook time: 10 minutes