Saturday, April 24, 2010

Stir Fry...Again?

Yep - I'm pretty sure I could eat a stir fry 7 days a week, 365 days of the year. Easy, cheap, healthy…and did I mention ever so fast. I chop everything up and put it in small prep bowls before I start to cook.

Most are prepared in 17 minutes. 17 minutes you ask??? That’s how long it takes to cook the rice…the stir fry takes under 10.

Here is a quick and easy Chicken Stir Fry recipe that you can throw peapods, green beans, onions and other vegetables into:

4 Chicken Breasts - boneless and skinless
2 Tbsp. light soy sauce
1 Tbsp dry sherry
2 Tbsp cornstarch
6 dried red peppers

2 Tbsp sherry
2 Tbsp dark soy sauce
2 tsp brown sugar
1 tsp sesame oil
1 tsp Worcestershite sauce
1 Tbsp water
1 Tbsp cornstarch
3 Tbsp peanut oil
chopped green onions

Cut chicken into small pieces. Marinate in the soy sauce, sherry and cornstarch.

Remove seeds from the red peppers and cut them into small pieces.

Place peanut oil in a hot pan, add red peppers and cook for 15 seconds. Add chicken and cook over high heat, stirring constantly until cooked. Add the sauce mixture and top with green onions and peanuts.

Serves 4.

Bon Appetit…and an ever so happy 17 minute dinner to you!