What's Cooking Wednesday? Chicken and Vegetable Stir-Fry
Hi All!
It's another wonderful Wednesday! The sun is shining and life is pretty good.
I've got another recipe for you and this one is a tasty winner. This was borne out of necessity. When you've got a garden full of vegetables and freezer full of local meats you've got to make the most of it. So here goes!
1/2 pound boneless, skinless chicken breasts
1 pouch of Dry Onion Soup Mix*
1 tablespoon of cornstarch
1 cup of water
1 tablespoon plus 1-2 tablespoons of oil
4-5 cups of fresh vegetables such as bok choy, radishes, carrot, and bell pepper thinly sliced
1/4 teaspoon garlic powder or 1-2 garlic cloves, minced
1/4 teaspoon ground ginger or 1/2 teaspoon fresh ginger, minced
Slice the chicken into thin strips. In a mixing bowl, combine the soup mix, cornstarch, and water. In a wok or skillet over medium high heat, in 1 tablespoon of hot oil stir-fry the chicken until it is browned and remove it.
Over medium heat, in remaining oil, stir-fry the vegetables starting with longest cooking first - carrots, radishes, peppers, and bok choy, with the ginger and garlic until the vegetables are crisp tender. Then add the soup mixture to the vegetables and cook them until the mixture boils and thickens, stirring constantly. Return the chicken to the vegetable soup mixture, and heat the chicken thoroughly. Serve the stir-fry over cooked rice.
*Consider going the real food route and make your own.
Adapted from the Low Oxalate Cookbook.
It's another wonderful Wednesday! The sun is shining and life is pretty good.
I've got another recipe for you and this one is a tasty winner. This was borne out of necessity. When you've got a garden full of vegetables and freezer full of local meats you've got to make the most of it. So here goes!
Chicken and Vegetable Stir-Fry
Granny dishes and Mema skillet
1 pouch of Dry Onion Soup Mix*
1 tablespoon of cornstarch
1 cup of water
1 tablespoon plus 1-2 tablespoons of oil
4-5 cups of fresh vegetables such as bok choy, radishes, carrot, and bell pepper thinly sliced
1/4 teaspoon garlic powder or 1-2 garlic cloves, minced
1/4 teaspoon ground ginger or 1/2 teaspoon fresh ginger, minced
Slice the chicken into thin strips. In a mixing bowl, combine the soup mix, cornstarch, and water. In a wok or skillet over medium high heat, in 1 tablespoon of hot oil stir-fry the chicken until it is browned and remove it.
Over medium heat, in remaining oil, stir-fry the vegetables starting with longest cooking first - carrots, radishes, peppers, and bok choy, with the ginger and garlic until the vegetables are crisp tender. Then add the soup mixture to the vegetables and cook them until the mixture boils and thickens, stirring constantly. Return the chicken to the vegetable soup mixture, and heat the chicken thoroughly. Serve the stir-fry over cooked rice.
*Consider going the real food route and make your own.
Adapted from the Low Oxalate Cookbook.
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