Simple Chicken Stir Fry

We eat a lot of Chinese, Japanese and Thai food.  I love all the different flavors, complex layers and, of course, the spice!  I’m a spice girl…LOL!  But seriously it is a really quick and simple weeknight meal.  Because of our job, we get home a little later in the evening.  I don’t have the time or energy to start a meal from scratch at that time of night.  So, I am able to prep a stir fry before work and have it waiting for me to throw into a pan…and in minutes, dinner is ready!  

I chop my favorite veggies…usually onion, green or red bell pepper, carrots, celery and sometimes mushrooms (if I remember to buy them).  I also throw in some water chestnuts during the cooking process.  The veggies just go in a bag until I’m ready to cook.

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Then I slice up the chicken into bite size pieces.  At this point it can also go into a bag in its naked state…or you can add a simple marinade.  Toss in your favorite flavors.  Mine are teriyaki, szechuan sauce, soy sauce, toasted sesame oil, canola oil, and a splash of rice wine vinegar.  I don’t measure…just eyeball it to your liking.  Go easy on the soy and sesame oil since they are quite bold and can take over quickly!  And, I smash a garlic clove and throw that in.

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You can also grate some fresh ginger if you like.  I let that marinate until dinner.  Then, when I get ready to cook it, I heat some canola oil in a pan and dump the veggies in.  Cook, stirring frequently, for a few minutes.  But don’t go too far.  I like the veggies to stay a little crisp.

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Remove the veggies to a plate.  Add more oil and cook the chicken ’til done.  Add the veggies back in with the water chestnuts and add a fresh dousing of the sauces we used when we made our marinade. I just add the soy, szechuan and teriyaki ’til it’s saucy enough, the color looks right, and it tastes good to me.

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It’s not super precise.  It’s an individual thing!  Let that simmer 2-3 minutes.  Then you’re ready to serve it up over some steamed rice.

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P.S.  This batch was extra spicy!  Just the way I like it…I’m on fire 🙂

Ingredients

  • 1 pound chicken breasts or tenderloins, cut into bite-size pieces
  • 1 large green or red bell pepper, cut into pieces
  • 1/2 onion, cut into same size pieces as peppers
  • handful of carrots, either matchsticks or slices
  • 2 stalks celery, sliced on the diagonal
  • small can sliced water chestnuts, drained
  • 8 oz. sliced mushrooms
  • various sauces and oils:  szechuan, teriyaki, soy, sesame oil
  • rice wine vinegar, if marinating
  • vegetable or canola oil for cooking

Directions

Heat canola oil in large skillet or wok.  Add veggies except for mushrooms and cook until crisp tender.  Remove to a plate.  Add more oil to pan and cook chicken until done.  Add veggies back in with chicken and water chestnuts and mushrooms.  Add desired amounts of sauces to taste.  Simmer about 3-4 minutes to allow flavors to blend.  Serve over steamed rice.

 

 

 

Author: Debbie Nance

I am a working wife and mom, and I live with my family near Charlotte, NC. I am originally from Texas and have lived in a number of states in the southeast due to my job in radio. It sometimes requires moving to chase the dream. My husband and I have been married since 1994 and we host a country music radio show together. I am passionate about cooking and, I spend most of my time watching the Food Network, reading about food and testing new recipes.

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