Sunday, April 20, 2008

Stir-Fry Chicken & Veggies

This is our no-fail stir-fry recipe. We enjoy making it up and serving it with other Asian inspired foods.

3 tablespoons canola oil
1/2 pound chicken breast cut into strips
1 package (10-16 ounces) frozen veggies containing broccoli, green beans, red bell peppers & mushrooms
2 tablespoons water
2 tablespoons soy sauce
1 package (10 ounces) fresh spinach (optional)

Heat a large, heavy skillet or wok over high heat until water sizzles when dropped onto the metal. Add 1 1/2 tablespoons of the oil and tilt the pan gently in all directions until the oil has coated the surface. When the oil is hot (not to the point of smoking), add the chicken and stir-fry for 2 minutes. Remove chicken.

Add the remaining oil to the skillet. When hot, add the frozen veggie mix and stir-fry for 4 minutes, until the larger pieces are cooked through. Return the chicken to the skillet, add the water and soy sauce, and stir-fry for an additional 2 minutes. Add spinach (if using). Cover the pan and steam over medium heat for 2 minutes. Using tongs, turn the spinach once so that it heats evenly; cover an steam for an additional 2 minutes.

Remove the chicken and veggies with a slotted spoon and serve.

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