Chicken-Fried Stir-Fry
March 12th 2014
Chicken-Fried Stir Fry
Ingredients:
2 chicken breasts, cut into bite-sized pieces
1 bag of frozen mixed vegetables (mine has carrots, broccoli, cauliflower, and beans)
1/2 TSP minced garlic
1 TSP fresh ginger
1 TSP chili garlic paste, plus more for garnish and additional heat upon serving
salt and pepper
1 TBSP butter
1 TBSP teriyaki sauce - garlic and green onion
2 TBSP Stir Fry sauce
1 egg, beaten
Sesame seeds for topping
Directions:
1. Cut chicken into bite sized pieces. Season with garlic, 1/2 tsp ginger, 1/2 tsp chili garlic paste and salt and pepper. Cook 6 minutes in a hot wok, tossing often.
2. Cook 2 cups of rice according to directions with 1 TBSP butter.
3. Add frozen veggies to hot wok with salt and pepper and 1 TBSP stir fry sauce. Cook for 2 minutes by themselves.
4. Add rice to wok and mix. Spread out so that the rice begins to crisp to the edge of the pan. After about 3 minutes, add egg around the side of the wok and immediately begin to toss.
5. Cook mixing occasionally so that all the rice gets some contact with the wok. This is what creates the texture like fried rice - but healthier and quicker. Let this "fry" up for about 5 minutes.
6. After cooking rice and veggies together, add back in the chicken and remaining TBSP of stir fry sauce, teriyaki sauce and remaining chili garlic paste and ginger. Mix and heat the chicken through.
7. Serve immediately, sprinkle with sesame seeds and top with more chili garlic paste and/or soy sauce.
This was a quick - clean out your pantry and fridge dish! If you have these basic Asian ingredients in your fridge - which you should, this is an easy weeknight dinner. I drank a sweet Riesling with this dish to help me deal with the spiciness. The chili garlic paste is pretty hot, but it is soo good and gives really any Asian dish a real kick of flavor.
Kung Fu Girl
Riesling, NV
Julianne
Chicken-Fried Stir Fry
Ingredients:
2 chicken breasts, cut into bite-sized pieces
1 bag of frozen mixed vegetables (mine has carrots, broccoli, cauliflower, and beans)
1/2 TSP minced garlic
1 TSP fresh ginger
1 TSP chili garlic paste, plus more for garnish and additional heat upon serving
salt and pepper
1 TBSP butter
1 TBSP teriyaki sauce - garlic and green onion
2 TBSP Stir Fry sauce
1 egg, beaten
Sesame seeds for topping
Directions:
1. Cut chicken into bite sized pieces. Season with garlic, 1/2 tsp ginger, 1/2 tsp chili garlic paste and salt and pepper. Cook 6 minutes in a hot wok, tossing often.
2. Cook 2 cups of rice according to directions with 1 TBSP butter.
3. Add frozen veggies to hot wok with salt and pepper and 1 TBSP stir fry sauce. Cook for 2 minutes by themselves.
4. Add rice to wok and mix. Spread out so that the rice begins to crisp to the edge of the pan. After about 3 minutes, add egg around the side of the wok and immediately begin to toss.
5. Cook mixing occasionally so that all the rice gets some contact with the wok. This is what creates the texture like fried rice - but healthier and quicker. Let this "fry" up for about 5 minutes.
6. After cooking rice and veggies together, add back in the chicken and remaining TBSP of stir fry sauce, teriyaki sauce and remaining chili garlic paste and ginger. Mix and heat the chicken through.
7. Serve immediately, sprinkle with sesame seeds and top with more chili garlic paste and/or soy sauce.
This was a quick - clean out your pantry and fridge dish! If you have these basic Asian ingredients in your fridge - which you should, this is an easy weeknight dinner. I drank a sweet Riesling with this dish to help me deal with the spiciness. The chili garlic paste is pretty hot, but it is soo good and gives really any Asian dish a real kick of flavor.
Kung Fu Girl
Riesling, NV
Julianne
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