As much as I love to cook, sometimes I’m just not in the mood. For nights like that, I’m trying to build up my repertoire with quick, easy dinners that I can just throw together.
Stir fry, like salad, is one of those things you can make without a recipe, however, I find it helpful to note the measurements and what combinations work well together. Then, when I’m in a hurry I can follow something that’s tried and true – and dinner is ready in no time!
- 1/2 lb Chicken breast
- 1 green pepper
- 1/2 red pepper
- 1/2 onion
- 1 carrot
- 3 cloves of garlic
- 2 teaspoons canola oil
- Quick Marinade (Optional)
- 2 oz orange juice
- 1/2 teaspoon garlic powder
- 1 teaspoon soy sauce
- Sauce (adapted from here)
- 1 tablespoon cornstarch
- 2/3 cup water
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar (other vinegars will work as well)
- 1 teaspoon sugar
- 1/2 cup (dry) long grain brown rice
- 1 cup water
- 1/8 teaspoon sea salt (optional)
- 1/2 teaspoon olive oil (optional)
- Start the rice first, since it takes the longest – Combine rice with water, sea salt and olive oil in a small pot. Cover and bring to a boil, then simmer on low until all the water is absorbed or approximately 25 minutes. (If you don’t have that much time, consider serving whole wheat angel hair pasta instead)
- Prepare marinade by combining orange juice, garlic powder, and soy sauce in a medium sized bowl.
- Cut chicken into bite sized pieces and place in the marinade. Refrigerate for 10 minutes.
- While chicken is marinating, slice peppers and onions into strips, slice carrots into rounds, and chop garlic.
- Prepare the sauce by combining cornstarch, water, soy sauce, vinegar and sugar. Set sauce aside.
- Heat 2 teaspoons of canola oil in a large frying pan (or wok) until hot.
- Remove the chicken from the marinate and add it to the pan, stirring quickly to coat the chicken with the hot oil.
- Allow the chicken to cook for about 2 minutes.
- Stir to flip the chicken over, then add the veggies to the pan. Stir frequently to ensure even cooking.
- When the veggies begin to get crisp-tender, add the sauce to the pan.
- When the sauce begins to “bubble”, which will happen very quickly, stir everything together.
- Allow stir fry to cook an additional minute or until sauce reaches desired thickness.
- Uncover rice and fluff with a fork.
- Serve stir fry over brown rice.
Dinner should be on the table in about 30 minutes. Enjoy!