MIDWEEK FEAST: Chicken Stir-Fry w. Brown Rice (new recipe)
So, tonight I wanted to try my hand at making Chinese again. We had some left over chicken thighs from our Chicken Alfredo pizza that I made yesterday. It was so yummy and I had 3 chicken thighs left, so I thought well, what can I make that will be quick and easy and semi-healthy for us. I thought about trying out a Food Network recipe that I found for Chicken Parmigiana, but changed my mind. It didn't seem as easy or as quick as making the stir-fry, so that's what I chose. I thought I would try some of my new Chinese 5-Spice seasoning that I got from the wonderful Soulard Spice Shop located at the Soulard Market in St. Louis, MO. [The link to order online is included, just click on the name. You can get every spice imaginable from them! I will be doing a blog about the Spice Shop another day after going to visit them again to try to get some pictures.]
I also changed the recipe by adding a little ginger to it. It definitely gave the stir-fry a different taste, not better or worst, just different. We both approve. So, I hope that someone out there tries my Stir-Fry recipe and lets me know what you think. Thanks again and have a blessed day!
2-3 boneless skinless chicken breasts or thighs
1-2 bags frozen stir-fry vegetables (of your choice. We use 2 bags b/c I like a lot of veggies.)
½ medium onion
½ tsp garlic salt
2 tsp cornstarch
4 cloves garlic
2 Tbsp cooking oil (or stir fry oil)
1 cup chicken broth
4 Tbsp soy sauce
4 Tbsp oyster sauce
2 Tbsp sugar
½ tsp ground ginger
½ tsp Chinese 5 spices seasoning
2 tsp cornstarch with water (thickener)
- Remove all of the fat from the chicken and then cut each breast into 1 inch pieces.
- Sprinkle these pieces with the garlic salt and cornstarch and mix it in thoroughly. Then set the pieces aside while preparing the other ingredients.
- In a large cup, mix together all of the ingredients for the sauce and set this mixture aside.
- In a small cup, make the thickener by mixing the cornstarch with a little water just until it dissolves and set it aside.
- Heat a non stick wok on high. Once the wok is hot add the cooking oil and let it get hot.
- When the oil is hot, add the onions and garlic. Cook for 1-2 minutes to soften.
- Add the chicken and stir fry it until it browns, about 6 to 8 minutes. To help the chicken brown quickly, let it sit for about 2 minutes on one side, then stir it, flipping it over. Let it sit again for another 2 minutes before stirring once more.
- Once the chicken browns, add in the vegetables and saute until tender.
- Add the sauce mixture. Add first 6 sauce ingredients together and let the sauce come to a boil.
- Once the sauce boils, add in the cornstarch mixture and stir until it becomes thick.
- Then remove from the heat and serve. This is great with fried rice and white or brown steamed rice.
- Eat and enjoy!