Wednesday, May 3, 2017

Super Easy Chicken Stir Fry

This stir fry can be made in about 20 minutes if you have already made the rice to serve it with and you know I have, because I love my rice cooker. Below I'm going to talk a little about my undying love for my rice cooker, but right now let's talk stir fry. This recipe is from Lauren's Latest and it is fabulous. It is a family pleasing, 20 minute meal and that makes it a total winner. The stir fry sauce is a little sweet and a little spicy. Yum! I highly recommend this one and I know I'm gonna have lots of requests for it in the future - especially from my husband and my 4 year old that loved the baby corn.

Rice cookers! This is a link to mine, the Zojirushi Neuro Fuzzy, on Amazon *link*. It is just wonderful. It cooks rice perfectly and starts and ends with cute little songs. It really is adorable and highly functional. I bought mine at a local Asian grocery store about 6 years ago and I have used it at least once or twice a week since. I am not great at making rice on the stove top and this really has made my life so much easier. If I'm making a dinner with rice in the evening I start the rice in my rice cooker in the morning and it keeps the rice hot and perfect until dinner time. It says it keeps it hot and ready to eat for up to 2 days set on the "keep warm" cycle. That's amazing though I never have tried to keep it that long. I have tried quite a few other rice cookers over the years that were much less expensive and none of them worked all that well. This one does. It's awesome. I'll stop now. :)

Super Easy Chicken Stir Fry

2 tablespoons oil (I used avocado, but canola or olive oil work great too)
1 medium onion, chopped
4 boneless skinless chicken breasts, chopped into bite size pieces
2 teaspoons minced garlic
2, 12 oz bags frozen Asian stir fry vegetables (Bird's Eye has a good one I like)
1/2 cup chicken broth
1/4 cup sweet Chili sauce (found in Asian section of grocery store)
1/4 cup soy sauce
1/4 cup brown sugar
1 teaspoon sesame oil
1/2 teaspoon ginger powder
1 heaping tablespoon cornstarch

In a large skillet heat oil. Add onions and chicken and cook for 3-5 minutes or until onion is translucent and chicken has cooked through. Add garlic and cook another minute. Add in frozen stir fry veggies and heat through.

In a bowl whisk together: chicken broth, chili sauce, soy sauce, brown sugar, sesame oil, ginger, and cornstarch. Pour this over the cooked chicken and vegetables. Bring to a boil, stirring, and heat until sauce is thickened. Serve over rice.

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