May 25, 2011

Chicken way...or your decide!

Last night I knew the husband would be stuck at the greenhouse rather late...It actually gave me a chance to get a few things done at finish planting my flower pots...until I ran out of soil...vacuum, wash know, all that fun stuff. 
I also knew that since he wasn't going to be home for dinner, I wanted something quick and easy. My fridge was in need of a bit of a cleaning, so I thought to myself...How bout a stir-fry??? 
Really, you can't go wrong. Open your veggie drawer, see what ya got and there ya have it!!!!!

As most of you know, we like a lot of spice, so I used House of Tsang Spicy Szechuan Sauce and added some Sriracha too. But you can use whatever flavor floats your boat!

I'm not gonna lie...I had stir-fry on my mind when I went to the store last week....because I don't normally buy bok choy on a regular basis!

Spicy Chicken Stir Fry
1 package boneless, skinless chicken breast, cut into 1" pieces
2 tablespoons canola oil
1 tablespoon minced garlic
1 tablespoon ginger paste
1 whole yellow onion, sliced
1 bunch bok choy, roughly chopped
1 bunch broccolini, stems trimmed
1 can bean sprouts, drained or 1 cup fresh
1 cup edamame, shelled
1 cup bottled szechuan stir-fry sauce, or your favorite flavor
1 tablespoon soy sauce
2 tablespoons sriracha sauce*optional*

  • Heat oil in a wok or large pan over high heat, add the onions, garlic & ginger paste and cook for 5 minutes.
  • Add the chicken, cover and cook for 5 more minutes. Stirring once or twice.
  • Next, add the bok choy, broccolini, stir-fry sauce and soy sauce. Mix well, cover and cook for an additional 5-8 minutes(depending how soft/crunchy you like your vegetables).
  • Finally, add the edamame, bean sprouts and sriracha sauce. Cover and cook for 2 minutes.
  • Serve over hot rice or noodle of your choice.
This would probably serve 4 maybe 6 adults...still working on that cooking for 2 thing ;)

Printable Recipe!!!
Didn't use the bell pot was pretty loaded already!

And there ya have it! Delish!!!

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Anonymous said...

Hi, my name is Jim, and I live in Lakeside, MI. I am not a stir fry expert, but what I do is cook each vegetable separately to a "nearly done" state, reserving them in separate dishes to incorporate together at the end. At that point, I will use the seasoned hot wok, add chix broth and some corn starch and other liquid spices (soy, tahini, etc.) and fold the veggies in and simmer a bit. I like to mix shrimp with asparagus, sliced jalepeno, bok choy, Chinese Broccoli, whatever is available.

1,000 Apple Pies said...

So weird - we just cooked stir fry last night, too! But we used up some frozen stir fry veggie mix for ours (our pantry is overloaded after combining my stuff with Carol's-so we're slowly working our way through it-ha!). Yours looks delish, as usual :). LOVE bok choy.

Hoping to get a new post up soon...will be cooking a LOT more now that I work from home!

Lindsay @ The Lean Green Bean said...

stir fry is my go to dinner when i need to use up veggies :) love it!

Holly said...

I ♥ stir-fry! I like mine over rice : ) Soooo yummy!!

sliceofsouthern said...

Stir fry is a favorite in my house! This looks great with the bok choy and brocollini.

Chicago Mom (Heather) said...

Looks so good! I need to try it with the bok choy. I usually do rice. :-)

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