Thursday, December 1, 2011

Stir Fry Tuesday!

Happy Tuesday!!
I hope your weekend was great! I had a weekend full of fun and relaxation. I had a lovely date with my sisters this weekend in which we went to dinner, saw a movie and had peppermint hot coco after. I also became addicted to 'Sons of Anarchy'....I have no idea why.

Anyway, Monday was book club and if you want to see what we were up to pop over to the VBC website tomorrow for an update on the book. Tonight, I'm craving something a little lighter than the Chipotle Mac and Cheese I had and became an addict of from last night.

The thing I love about stir fry is that you can practically be a blind pirate with a hook for one hand and be able to pull this dish off. Not only that but because there are so many varieties it can also be a good way to use up veggies that are about to pass their prime.

This version is made up of a left over veggie tray from Thanksgiving, frozen chicken and sauce. After a light saute drop a few spoonfuls over white rice and voila!
A delish weekday night meal.

Some tips to make it yummy ....
Don't use anything but Sesame Seed Oil. It adds a nice little nutty flavor to all that you saute.
Using a wok is the best method, it heats evenly....also, you look pretty cool using it.
I leave my chicken still lightly frozen when I cut it, helps to keep my cubes uniform.

What you need:
3 cups assorted veggies, chopped into bite size pieces
4 boneless, skinless chicken breasts, cut into cubes
3 TBL Sesame Seed Oil
1/2 cup soy sauce
1 TBL hot mustard, more to taste
1/2 - 1 TBL chili suace, use to taste

What you do:
Heat the Sesame Seed Oil in a wok on medium heat
In a separate bowl whisk soy sauce, hot mustard and chili sauce, set aside
When the oil is hot add the chicken and fry until golden brown
Spoon 1/4 of the sauce mixture over the chicken while its in the wok
Saute for 60 seconds then pull the chicken from the wok and put in a separate bowl
Leave that yummy goodness in the wok and dump the veggies right on top
Saute the veggies until almost cooked, I like to leave mine a bit crisp
Spoon the remainder of the sauce over the veggies and saute for a few more minutes
Add the chicken back in and saute for a 3 minutes
Serve on top of rice

YUM! May I recommend a glass of plum wine? Its delish!

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