Chicken Veggie Stir Fry
This is an easy recipe. We made the brown rice and soaked the shitake mushrooms yesterday. The chicken was already cooked and frozen, too. So the whole thing from start to finish was about 15 minutes. It disappeared even faster!
2 tablespoons olive oil
1/2 cup sliced carrots
2 cloves minced garlic
1 cup sliced mushrooms, we used half shitake and half regular
1 cup sliced asparagus tips
1/4 cup sliced mild hot pepper (pascilla or poblano)
1/2 cup sliced red pepper
1 bag fresh snow peas
1 cup cooked chicken
seasonings: 1 tsp sesame oil, 2 tablespoons light soy sauce, 1 tsp ginger paste
Pour the oil into the pan and heat over medium high. Saute the carrots then add the garlic, mushrooms, asparagus and peppers. Saute briefly until golden. Cover and stir frequently for a few minutes until crisp tender. Add the snow peas, chicken and seasonings and heat through.
Serve hot with cooked brown rice (1-1/2 cups brown rice, 3 cups water - cook 30 minutes).
Note that you can serve family style right in the pan or put on plates - we showed both ways. We used a large paella style pan because this fascillitates faster cooking and using less oil. You can also use a wok or nonstick skillet.
For those who are time impaired, consider the many frozen packages of stir fry veggies:
We used our kitchen time well - having everything ready before you start cooking is called Mis En Place - it means everything in its place. Note the plate full of veggies above - everything is chopped and ready before we started cooking.
We also got ready the "mis en place" for tomorrow's pasta chicken dinner:
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.