First day of school and last day of gymnastics for Baby. Today was a a big day and very busy. We needed a fast and easy dinner. To me that means stiry fry!
DH had already thawed, and diced the boneless, skinless chicken breast, so when I came in from the office I quickly set to cooking.
1 pound boneless, skinless chicken breasts cut into thin strips
2 teaspoons canola oil
2 medium carrots, julienned
2 cups broccoli florets
3 1/4 cups water, divided
3 teaspoons chicken bouillon granules
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon ground ginger
1/4 cup cornstarch
4 cups hot cooked rice
1. In a large nonstick skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm.
2. Stir-fry the carrots, broccoli (and any additional vegetables you prefer) for 3-4 minutes or until crisp-tender. Remove and keep warm.
3. Add 3 cups water to the pan; bring to a boil.
4. Add bouillon; stir until dissolved. Reduce heat.
5. Add soy sauce, ginger, chicken and vegetables; cook for 5 minutes or until heated through.
6. Combine the cornstarch and remaining water until smooth; stir into pan.
7. Bring to a boil; cook and stir for 2 minutes or until thickened.
8. Serve over rice.
Tonight I was completely in a hurry so I didn’t make any rice. I prefer baked brown rice and sadly there was none in the freezer. To be honest, I didn’t miss the rice. The multiple vegetables I added (baby corn, sliced water chestnuts, broccoli and carrots) allowed for a variety of texture and flavors layered with the sauce. And since I was already stir frying the chicken, I saved some separately for the kids to eat plain. No whining about the sauce being too hot or not liking the veggies. Everybody’s happy.
If you are interested in making this recipe you can find it here from our favorite site AllRecipes.com.
What is your favorite fast and easy go to meal to make when time is short?