Monday, November 11, 2013

Chicken Stir Fry


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


Ingredients

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.

Happy Baking,
The Cookie Princess

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20 comments:

  1. I am a big stir fry fan so I am happy you selected this chicken stir fry. I should use the corn starch to thicken it. I am glad you mentioned that. Thanks for your kind words.

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    1. Chaya, this was a great recipe. Let me know what you think of the cornstarch thickener. It turned out really good.

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  2. The sauce sound amazing. Love the ginger and soy sauce combination

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    1. Thanks Judee. Of course if you're paying attention and are sure to have ground ginger on hand, it would be even easier. :)

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  3. I love making my own stir fry and this one is simple and something both my kids would love. Great SRC choice!

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    1. Thanks Heather. And you can customize it with all the kids favorite veggies, too.

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  4. I love a stir fry and the marinade sounds lovely.

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  5. Simplicity and nutritious come together to make a delicious meal with this one! Great choice!

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    1. Thanks Rebekah, it's such an easy and healthy meal.

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  6. We love stir fry around here. Well, actually, we love anything quick, easy, and tasty, and your chicken stir fry certainly qualifies. :)

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    1. CJ quick, easy and tasty really are these best kinds of meals

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  7. Chicken seems to be a popular theme this month. I've seen a lot of chicken dishes I'd like to try in this roundup, and this stir fry is no exception. It looks delicious!

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    1. Thanks LeAndra There are a few new dishes I want to make this month too

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  8. Chicken, crunchy veggies and velvety sauce in a stir fry - sounds perfect to me.

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    1. Dee, velvety is exactly the right word for this sauce!

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  9. I love a good chicken stir-fry. So easy and full of flavor. I decided not to do the CSA this year and we've missed it.

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    1. Lee Ann, I don't know if I could go without a CSA now. Some weeks it's a lot of food, but it's so worth it

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  10. YUM! I love stir fry... such a fast dinner to throw together with whatever veggies you have on hand. Great pick! Speaking of pick... you were my SRC pick!

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    1. Thanks Heather. It's super quick and versatile. Glad you had me and that you enjoyed making the pancakes.

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