Sunday’s are usually the day that we spend menu planning for the week and I get the fun chore of grocery shopping (boo). It is one of my least favorite chores, but it is a time when I can get out of the house alone and get what is needed for the week. Love the family, try not to invite them grocery shopping because then the budget is always magically blown. “Whoops, it fell into the cart,” is a famous line from Husband.
While we are great at menu planning and (generally) sticking to a weekly food budget, when it gets towards the weekend, we tend to not have made the dinner decisions. Thus, tonight, we were faced with “What’s for dinner.” We didn’t have anything planned and then the back-and-forth to decide begins.
We relatively quickly agreed on stir fry…quick, easy, yummy, full of veggies.
Note to readers: When it comes to cooking, I don’t measure. Baking: I’m very meticulous because if you don’t measure there, you can seriously screw something up. Everyday cooking, I throw stuff together.
This stir fry recipe was adapted by Emeril’s (found here). But like most things, I start out with a recipe and change it as I go.
Any who, when you make it my way, you’ll end up with this tasty goodness. And, what is exciting about stir fry is that you can throw in any veggies that you want/like/should eat.
Now, back to what you’ll need:
– Ginger (spice aisle) – Salt & Pepper – Hoisin Sauce
– Sugar – Soy Sauce (Light – Sesame Oil & Seeds
– Olive Oil – Chicken – 2 cloves garlic
Veggies!!! We used: carrots (two, sliced into thin rounds), broccoli (rough chop of a small crown), edamame (shelled, approx. 1/2 a bag of the frozen stuff), cashews (good handful), red & orange peppers (half of each, chopped), and 1/2 of a small yellow onion (chopped).
You will also need something to hold your stir fry: be it soba noodles or rice (we opted for organic white rice).
So, following (somewhat) Emeril’s recipe.
Cut 1 to 2 chicken breasts into nuggets. On the cutting board, spread them out so that you can evenly season. Throw on salt, pepper, and some ginger (so that there is a nice light coating)…toss on the cutting board to coat. Now do the same with the sugar and douse with soy sauce until it is lightly coated. Mix ‘er up!
Heat approx. 1 tablespoon of olive oil over medium-high heat and get your chicken cooking. Cook until no longer pink inside (about 10 minutes). Remove from heat and put in a separate bowl and cover w/ foil until later.
Get that rice cooking! The magic rule is 2 cups of water for every 1 cup of rice. Since it was just me & the Husband, I made the 1 cup. Boil the water, then add the rice and stir and reduce to LOW heat. Cover and let it go for about 30 minutes. DO NOT TOUCH. You may be tempted to lift the cover, but just let it be. She’ll be fine.
Start prepping your veggies. If you are lucky, you may have a handsome sous chef.
Now, I commend those folks who take pictures at every step…I don’t know if I’ll be able to keep up with that. So bear with me…
After your veggies are prepped, you can enjoy a tasty beverage (if you wish) while the rice is cooking.
When the rice has about 15 minutes left, it is time to get those veggies going. Using the same pan that you cooked the chicken in, add another tablespoon(ish) of olive oil and add the carrots. Cooking over medium-high heat, stir every few minutes until they start to brown. Add the broccoli. After another 5(ish) minutes, add in the rest of the group. The point is to add whatever “heavier” veggies you have first. These are the ones that are stockier and will take a bit longer to cook. Season with salt and pepper.
After a good stir and three to four minutes of the veggies getting to know one another, add in the chicken (previously cooked), the edamame, and the cashews.
Now, for the sauce that brings it all together:
Throw into the pot: 2 tablespoons Hoisin Sauce, another good dousing of Soy Sauce, 1 teaspoon Sesame Oil, and the sesame seeds. I did a fair amount of seeds so that everything was nicely covered. At this point, your rice timer should be dinging that it’s done!
I apologize for not having more specific measurements…if you need them, I’m sure I could try to figure it out. This is a quick, easy, satisfying meal that is perfect for any night of the week.