Wednesday, August 5, 2009

Chicken Stir Fry Over Rice

The beauty of a dish starring vegetables is that you can prepare them in advance and refrigerate until you're ready to do the cooking.
Chicken stir-fry is a no-brainer but the advantage of stir fries is that it's easy to make them your own, there's no need to follow a recipe unless you're implementing an element you are unfamiliar with. It's also a great way to stretch that chicken. particularly when you serve it over a carb.

Frugal Kosher Chicken Stir Fry

1 Large Onion
1 Yellow squash, medium
1 Green bell pepper or 2 small
Fresh green beans
Fresh broccoli
1 Large clove garlic
2 Carrots
Olive Oil
Chicken Broth
Boneless chicken breasts, cut into bite size chunks

Heat olive oil in pan. Meanwhile, mix a little flour with salt, pepper, paprika, a little sage. Dredge chicken pieces lightly in the flour and fry on all sides until golden. Remove from pan.

Chop vegetables to desired sizes and put in pan. Sautee for a few minutes, add spices and a little broth and cook on a low heat until a few tablespoons of the liquid are left. Add the chicken 5-10 minutes before serving time.
I served this over brown rice one night, and the next day we had the leftovers over couscous.

Simple but delicious.

1 comment:

  1. yum! I really want to try this one!