In all of my cooking experiments, I haven't often forayed into the world of stir-fries. I'm not sure why, really; I guess maybe they intimidate me a little, thinking I can't possibly compare to what you might get at a Chinese restaurant. But tonight, I was brave, and I did a little searching on the Internet, and I found a great base recipe that I think will serve me extremely well! This dish is absolutely loaded with fresh veggies and tender chicken, and not only is it gorgeous to behold, it is really, really, REALLY yummy. :)
This is the recipe as I made it, but really any combination of veggies would work well.
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Garlic-Ginger Chicken Stir Fry with Brown Rice
2 Tbsp. peanut oil
6 cloves garlic, minced
1 tsp. grated fresh ginger
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1/2 large onion, diced
1 orange bell pepper, diced
1 head of broccoli, chopped (stems too!)
1/4 head of cauliflower, chopped
1 can water chestnuts, drained
1/4 c. sliced mushrooms
1-1/2 c. bean sprouts (1 bag, rinsed and drained)
1 c. reduced-sodium chicken broth
2 Tbsp. soy sauce
2 Tbsp. sugar
2 Tbsp. corn starch
1-1/2 c. brown rice
3-4 c. water (to cook rice in)
Prepare rice according to package directions. (It takes about 40 minutes for brown rice, so that gives plenty of time to prep your veggies!)
Heat peanut oil in a wok or large skillet. When the oil begins to smoke, add 2 cloves minced garlic and ginger root and stir for about a minute. Add the chicken and stir until opaque, about 3 minutes. Add the rest of the garlic and stir well, then add all the veggies, 1/2 c. of broth, stir well, and cover.
In a small bowl, mix the remaining broth, soy sauce, sugar and corn starch. Add sauce mixture to the wok/skillet and stir until chicken and veggies are coated and sauce thickens. Serve immediately over hot rice.
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I fully intend to make this recipe again...and again...and again... :) I will definitely try sugar snap peas, maybe some bok choy.... Oh, the possibilities are endless!!!
