Thaw chicken and veggies. Cut chicken into small pieces. Warm 2 tablespoons oil in wok or frying pan. Add chicken and cook with occasional stirring until golden brown. Add desire amount of veggies and soy sauce (I don't measure it, I just add enough to make sure that there is about 1/3 cup standing juice). Continue cooking and stirring occasionally for about 5-10 minutes or until vegetables are tender. Serve over brown rice.
Monday, July 14, 2008
Stir Fry
This is a basic dish that I created that I've never measured anything for. I just eyeball it according to how many people I'm feeding.
Thaw chicken and veggies. Cut chicken into small pieces. Warm 2 tablespoons oil in wok or frying pan. Add chicken and cook with occasional stirring until golden brown. Add desire amount of veggies and soy sauce (I don't measure it, I just add enough to make sure that there is about 1/3 cup standing juice). Continue cooking and stirring occasionally for about 5-10 minutes or until vegetables are tender. Serve over brown rice.
Thaw chicken and veggies. Cut chicken into small pieces. Warm 2 tablespoons oil in wok or frying pan. Add chicken and cook with occasional stirring until golden brown. Add desire amount of veggies and soy sauce (I don't measure it, I just add enough to make sure that there is about 1/3 cup standing juice). Continue cooking and stirring occasionally for about 5-10 minutes or until vegetables are tender. Serve over brown rice.
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