Stir Fry

March 11, 2016 0 Comments

Stir Fry

Who doesn’t love some Stir Fry? It’s such a great way to eat a lot of vegetables and protein. You can pretty much take it any  direction with what ever flavors you wish. Today I went for asian flavors, next week maybe more mediterranian.

The beauty of this is dish being able to use whatever vegetables you have in the fridge and cooking everything in one pan.  For me it’s all about textures  and interplay between crunchy vegetables and chicken. Be adventurous, buy what ever produce looks fresh and tasty and mix it up.

Stir Fry with Chicken

Ingredients

  • 1 chicken breast (1/4 inch thick strips)
  • 1/3 cup carrot (sliced 1/8 inch thick)
  • 1/4 red onion (thinly sliced)
  • 4 brussel sprouts (quartered and blanched 1 min)
  • 1 bok choy
  • 1/2 red pepper (1/8 inch jullian)
  • 2 cloves garlic (finely sliced)
  • 1/4 grated ginger
  • 1/2 cup chicken stock
  • 1/8 cup mirin
  • 1/8 cup soy
  • 2 scallions (sliced)
  • sesame oil
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.brandonsdish.com/2016/03/11/stir-fry/

Stir Fry Finished

Slice the chicken breast into 1/4 inch thick slices. Add into a mixing bowl with 1/2 tsp of soy, 1 tps of canola oil, 2 drops of sesame oil and season with pepper. Set aside and start breaking down the vegetables.

Slice the carrot, pepper, garlic, scallions and quarter the brussel sprouts. Separate the bok choy. Blanch the brussel sprouts for 1 minute then shock in an ice bath. Mix together in a small bowl the remaining 1/8 cup soy, 1/8 cup mirin and 1/2 cup chicken stock and set aside.Stir Fry Misen en PlacePreheat a heavy bottom pan or cast-iron pan over medium high heat. Add 1 tbs of canola oil when its ripping hot and add the chicken. Sauté for 1 minute then remove the chicken. STchick1Sauté the onion, pepper and garlic to the pan and cook for 1 minute. SFveg2Add the carrot, bok choy, brussel sprouts and ginger to the pan and sauté for 2 minutes. Once they begin to color add the chicken and cook for 1 minute. SFveg3Add the soy, mirin and chicken stock mixture to the pan and reduce for 2 minutes. Season with pepper.SF2SFreduction Serve over rice or eat as is.


 

Brandon

LEAVE A COMMENT

RELATED POST