sunset harvest

Sunday, October 2, 2011

My own take on Chinese Take out

For most people it is probably easy to drive and pick up some carry out for dinner. Not for me. I live out in the country, although I can get somewhere in about 10 minutes, it is still not too convenient. A basic stir fry is easy and can be very delicious. I made one for my family the other night. The results: Grace said, "This makes my lips feel good." Jack, said, "More, more more." He had 3 helpings of the chicken. My somewhat, make that, very, picky dear husband did what I consider a "thumb's up", he kept quiet and just ate! Hope I got my measurements all pretty precise, however that is the nice thing about a stir fry, a little of this, a little of that, and you have yourself a meal! Enjoy!

Begin by cutting up the chicken breast. I used three in this meal. I made them pretty bite sized, easy for my kids to eat. Sprinkle chicken with salt and pepper. Place cut up chicken in a gallon size zip lock bag and add corn starch, ginger, garlic, and soy sauce. Place in refrigerator for about 30 minutes.

Once you are ready to cook the chicken heat oil in a pan. I also added a little hot chili oil and a splash of sesame oil. I then added my version for the stir fry, red pepper, onion, and zucchini. I knew the rest of my troop wouldn't appreciate the veggies, but I LOVE them. So I added those and let them cook for about 5 minutes then transferred to a plate.

Making sure the oil is still nice and hot, add the chicken and cook till nicely browned.

When the chicken is done and no longer pink inside add 1/2 cup to 3/4 cup brown sugar. I use light brown sugar, however I believe that in a traditional stir fry, the dark brown sugar would be preferred. Next add one tablespoon of rice wine vinegar. Let the sugar turn into a glaze. I of course probably added closer to a cup of brown sugar, it was just so yummy looking and I thought, what's a little more sugar going to hurt!? Turns out...NOTHING! Right before taking out of the pan add a splash of soy sauce, give it all a nice stir.

I would typically use rice with this meal however tonight I felt like noodles, and right before serving I added some green onions to the top! Delicious!

Stir Fry Chicken

3 chicken breast-cut up into about once inch cubes
Salt and pepper the chicken
Put into a gallon zip lock back and add
1/2 cup corn starch
1 tsp. ground ginger (or fresh)
1-2 garlic cloves
a dash of soy sauce

Throw that all in the bag and give a good shake.
Put in fridge for 30 minutes

Heat about 1-2 tbls of oil in a skillet add a splash of sesame oil and hot chili oil (both optional).
Once oil is heated, add veggies to pan, if omitting, put chicken in pan.

Cook chicken till it starts browning up nicely and no longer pink.
Add about 3/4 cup brown sugar and 1 tbls of rice wine vinegar,

Let the sugar all dissolve into the chicken, adding more if you feel like it~

Right at the end throw a splash of soy sauce in.

Serve over rice or thin noodles and top with green onions

1 comment:

  1. This is such a pretty and healthy-looking dish. Isn't it nice when you get the thumbs up from the home crowd? Looks delicious.