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.
Showing posts with label chinese. Show all posts
Showing posts with label chinese. Show all posts
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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