Monday, April 12, 2010

Pioneer Woman's Monday Night Stir Fry

I made this tonight. It is Pioneer Woman's recipe. Aaron and I loved it. The kids did not. Thought I'd share that in case moms are making it. It is healthy, though.

I cut the vegetables earlier in the day so making it was a little easier. I used Olive Oil instead of Peanut and Sesame Oil since we have a little boy allergic to peanuts. It still tasted good but I bet it would taste better with the original oils. I didn't use baby corn. Instead I put in some carrots. Next time I may try the baby corn or broccoli as well.

Also, arrowroot is a spice. I didn't know that until I happened to see it in the spice area. I kept looking in the produce section. It is used to thicken sauces.

I am putting the words below in quotes as it is Dee's writing:

"Ingredients
3 whole Chicken Breasts (or Other Meat), Cut Into Pieces
½ cups Soy Sauce (plus Extra To Drizzle Over Meat)
½ teaspoons Sesame Oil (plus Extra To Drizzle Over Meat)
1 whole Medium Onion
2 cloves Garlic
2 Tablespoons (to 3 Tablespoons) Fresh Ginger, Minced
1 whole Red (or Other Color) Bell Pepper, Cut Into Chunks
10 whole White Mushrooms, Sliced (can Use Any Mushroom You Like)
1 jar (small Jar) Baby Corn, Cut Into Pieces
3 Tablespoons Sugar
½ cups Chicken Broth
1 teaspoon Rice Vinegar
2 teaspoons (rounded) Arrowroot
3 Tablespoons Peanut Oil
¼ cups (to 1/2 Cup) Roughly Chopped Cilantro

Preparation Instructions

After cutting meat into chunks, drizzle with a bit of soy sauce and sesame oil. Set aside.

Prepare all vegetables and have them ready.

Mix ½ cup soy sauce with sugar. Stir together and set aside. Mix ¼ cup chicken broth with arrowroot. Stir together and set aside. Measure an additional ¼ cup chicken broth. Set aside.

To begin stir fry, heat skillet or wok over high heat. When it’s hot, drizzle in 2 teaspoons peanut oil. Add meat to skillet and fry quickly, stirring around for 2 to 3 minutes. When brown and just cooked through, remove to a separate bowl. Add additional 1 tablespoon peanut oil to same skillet. Throw in onions and cook for 1 minute. Add red bell pepper and cook for 30 seconds.

Add garlic and ginger. Stir. Add mushrooms and stir. Cook for 45 seconds. Add baby corn. Stir.

Pour in ¼ cup chicken broth and soy sauce/sugar mixture. Drizzle in 1 teaspoon rice vinegar and ½ teaspoon sesame oil.

Dump in cooked chicken. Stir together. Pour in chicken broth/arrowroot mixture. Stir together, then turn off heat. Sauce should be much thicker. At the very end, seconds before serving, stir in ½ cup (or up to 1 cup) roughly chopped cilantro. Serve over cooked rice.

Variations:
• You can use any following vegetables: broccoli, snow peas, zucchini, any color of bell pepper, any mushroom, water chestnuts, green onions, etc.
• Add ½ cup cashew halves to make it even more yummy.
• Eat with chopsticks if you want to feel really cool."

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