Last week we picked up our last farm box from the Summer CSA. There's an over abundance of squash now (so many squash...), but I also thought this was the perfect time to celebrate the bounty we enjoyed this summer, I whipped up this delicious stir fry using some of our favorites from the farm. Diced onions, peppers, carrots, broccoli and celery all come together to add volume and flavor to this tasty chicken stir fry, seasoned with soy sauce and ginger. The chicken browns up well and is nice and tender, plus the sauce become just enough of a gravy to top this hearty dinner, which I served over some sticky rice.
Today is Group B's reveal day for Secret Recipe Club! What's Secret Recipe Club? Each Monday a group of bloggers post a recipe they've made from another blogger's repertoire. Nobody knows who's featuring their blog until that day and it's a fun chance to visit new blogs and try something different. Visit some of the other bloggers in my group by checking out the blog hop at the bottom of this post. To learn more about Secret Recipe Club, click here. This month I was matched to Chaya's blog, Bizzy Bakes. And boy does Bizzy bake! Chaya has all kinds of recipes, many of the gluten free variety, and offers a ton of different goodies to choose from. I thought about her Cherry Fudge Cookies (after all, it is cookie season for me right now), but then decided I've got a lot of sweet stuff going on right now. So to the savory dishes I went and found her Totally Sloppy Joes, Oven Fries with onions and pepper (I had gotten potatoes, onions and peppers from the farm the week before last), or the Mexican Stuffed Shells. But ultimately this Chicken Stir Fry won me over and was the perfect meal to pull together after work. Since I did make this after work, I let the chicken marinate with the soy sauce and ginger over night, but I'm sure 30 minutes would be fine. I also had to use crystallized ginger since I'd just made some cookies and used up the last of my ground ginger. That part turned out better than I expected! I substituted some of the veggies for what we had and added some corn starch to the sauce near the end of cooking to thicken it up to a gravy-like consistency. We loved this, both Dave and I clamoring for second helpings. Visit the rest of the SRC group B posts, listed below, and be sure to visit Chaya and say hi!
Chicken Stir Fry
12 ounces chicken breast, boneless and skinless
3 Tablespoons cornstarch, divided
1 teaspoon crystallized ginger
2 Tablespoons soy sauce
1 cup broccoli, chopped to small florets
1/2 cup carrots, chopped
1/2 cup green pepper, diced
1/2 cup celery, diced
1/2 cup onion, diced
1 Tablespoon olive oil
salt and pepper to taste
1 cup chicken broth
Cut chicken into about 1-inch slices. Place in a zip top bag or airtight plastic container. Add 2 Tablespoons cornstarch and shake to coat chicken.
Pulverize ginger with a mortar and pestle or bowl and the back of a spoon. Combine with soy sauce and pour over chicken. Toss to coat and refrigerate for at least 30 minutes of overnight.
Remove chicken from refrigerator and prepare vegetables.
Heat olive oil in a large skillet over medium heat. Add chicken and cook, turning to brown evenly, about 3-5 minutes. Add vegetables and season with salt and pepper. Cook, covered, for another 3-5 minutes, stirring occasionally.
Stir in chicken broth and cook for another 5 minutes, covered.
Remove 2 Tablespoons of cooking liquid from the pan and whisk with remaining Tablespoon cornstarch, then stir back into pan. Cook for another 3-5 minutes, then remove from heat. Serve over rice.
Makes 4-6 servings.
The Cookie Princess
Printer Friendly Recipe