Chicken Stir-fry, Rice, and Tossed Salad.
Christmas is only a few short days away. Cooks need a tasty and fast dinner menu so they can get on with more important things. This week we have such a meal, and one I'm sure you'll enjoy.
White Wine – Chardonnay
1-1 ½ lb. boneless/skinless chicken thighs cut into strips
½ tsp. ground ginger
Freshly ground black pepper to taste
2 tbsp. vegetable oil
Splash sesame seed oil or olive oil
½ red pepper cleaned and cut into strips
1 small head broccoli
10 baby carrots in the cello pack cut in half lengthwise
1 small onion halved and sliced
2 garlic cloves sliced
¾ cup chicken broth
1 tbsp. soy sauce
2 tbsp. cornstarch
Combine chicken, ginger, and pepper in glass bowl. Set aside.
On medium high heat, warm oils in wok or large frying pan until shimmering. Sir-fry chicken until no longer pink about 3-5 minutes. Remove from pan to a clean bowl.
Add vegetables and garlic to pan and stir-fry to crisp tender, about 5 minutes.
Combine stock, soy sauce, and cornstarch in a small bowl until well blended. Stir into hot skillet. Add chicken and pepper. Cook over high heat, stirring constantly, until mixture thickens and bubbles.
I prefer Uncle Ben’s original rice. It’s easy and never fails. Instead of water use chicken stock to increase the flavor. Sprinkle a little parsley over the top for a prettier effect.
Lettuce from 2 different types torn into bite size pieces, red leaf and head are excellent combinations
Cucumber peeled and sliced
Green Onions sliced, be sure to add some of the green
Combine everything, or any grouping you like. When you're ready to serve, toss with your favorite dressing, but be careful not to add too much. The lettuce will get soggy.
I'll be off for the Christmas, but will have a new menu for you next Wednesday. Until then...
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