Chicken Stir Fry
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Homemade Chicken Stir Fry is quicker and easier than you think.
Living where we do, we have come to expect higher prices on food. Our town has nothing to offer, so we have to drive to Baker or wait until our bi-weekly trip to Miles City. Baker doesn't have much to offer other than bar room food which we will not buy and a diner and sandwich shop, but they do have a pretty good Chinese restaurant if you're willing to pay the price. After our last trip in November, I refuse to spend any more money there! We spent $40 on three entrees with spring rolls and drinks. You don't want to drink the local water in this area, so you don't order it. :) I can make the entrees that we like to eat cheaper than $21.00. As for the spring rolls, I'm working on that one.
Chinese food is probably one of the favorite cuisines that we like to eat often. So when I decided to cook a stir fry, I knew I was going to have to go with frozen vegetables since they are a lot cheaper than fresh at the moment. Yeah, I know. Rice is an inexpensive side dish and you can serve more of it with the meat and vegetables to help with budget costs. And I can't leave out my new Soy Sauce Substitute I made.
1/4 cup brown sugar
1 TBSP cornstarch
1 TBSP minced garlic
1/4 tsp red pepper flakes
1 package boneless chicken breast or tenderloins, sliced
2 TBSP oil
1 green bell pepper, julienned
1 onion, julienned
1 bag frozen stir fry vegetables
Bring water to a boil in a saucepan over high heat and add rice. Reduce heat to low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
Combine soy sauce substitute, brown sugar, and corn starch in a small bowl; stir until smooth. Mix garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook bell pepper, onion, and vegetables until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
Remove chicken from marinade, reserving liquid. Heat 1 tablespoon oil in skillet over medium-high heat. Cook chicken about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.
**When I cook rice, I use 1 and 1/2 cups of water per cup of rice.
Living where we do, we have come to expect higher prices on food. Our town has nothing to offer, so we have to drive to Baker or wait until our bi-weekly trip to Miles City. Baker doesn't have much to offer other than bar room food which we will not buy and a diner and sandwich shop, but they do have a pretty good Chinese restaurant if you're willing to pay the price. After our last trip in November, I refuse to spend any more money there! We spent $40 on three entrees with spring rolls and drinks. You don't want to drink the local water in this area, so you don't order it. :) I can make the entrees that we like to eat cheaper than $21.00. As for the spring rolls, I'm working on that one.
Chinese food is probably one of the favorite cuisines that we like to eat often. So when I decided to cook a stir fry, I knew I was going to have to go with frozen vegetables since they are a lot cheaper than fresh at the moment. Yeah, I know. Rice is an inexpensive side dish and you can serve more of it with the meat and vegetables to help with budget costs. And I can't leave out my new Soy Sauce Substitute I made.
Chicken Stir Fry
2 cups rice
3 cups water
2/3 cup soy sauce substitute1/4 cup brown sugar
1 TBSP cornstarch
1 TBSP minced garlic
1/4 tsp red pepper flakes
1 package boneless chicken breast or tenderloins, sliced
2 TBSP oil
1 green bell pepper, julienned
1 onion, julienned
1 bag frozen stir fry vegetables
Bring water to a boil in a saucepan over high heat and add rice. Reduce heat to low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
Combine soy sauce substitute, brown sugar, and corn starch in a small bowl; stir until smooth. Mix garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook bell pepper, onion, and vegetables until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
Remove chicken from marinade, reserving liquid. Heat 1 tablespoon oil in skillet over medium-high heat. Cook chicken about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.
**When I cook rice, I use 1 and 1/2 cups of water per cup of rice.
