September 12, 2009
Often I find that figuring out what to make is half of the problem. Today I am posting recipes to give some ideas on what to make for dinner in the next week. We now have a great Print feature so you can easily print out the recipes – thanks, Frank (Studio 74)!!
A fast and easy stir-fry.
2 – 3 tbsp. vegetable oil
1 lb. boneless skinless chicken breasts or tenders, cut in bite-size pieces (place on paper towel to dry for better browning)
2 medium carrots, sliced thinly on the diagonal – optional
2 stalks celery, sliced thinly
1 small onion, cut in 8 wedges (lengthwise – try to leave root on)
1 small red or yellow pepper, cut in strips
2 – 3 tbsp. vegetable oil
2 tbsp. soy sauce*
¾ cup orange juice (or ¼ cup frozen concentrate plus ½ cup water)
¼ cup chicken stock
3 tbsp. soy sauce*
¼ cup brown sugar
½ – 1 tsp. ground ginger
2 tbsp. cornstarch
¼ to ½ cup salted cashews, peanuts, or toasted sliced almonds – optional
Sesame seeds to sprinkle on top – optional
Hot cooked rice
Gather and prepare all ingredients before starting to stir-fry including starting the rice.
Heat a large skillet or wok until very hot. Add oil and heat for a few seconds. Stir-fry the chicken, carrots, celery, and onion over high to medium-high heat or until the chicken is just cooked through. Sprinkle the 2 tbsp. soy sauce over chicken and toss well. Reduce heat to medium. In large glass measuring cup, mix the orange juice, chicken stock, 3 tbsp. soy sauce, brown sugar, ginger and cornstarch until well blended. Stir into chicken mixture. Bring to a boil; cook until clear and thickened – cook 1 or 2 minutes longer. Stir in nuts just before serving. Serve over hot cooked rice. Sprinkle with sesame seeds if desired.
*Soy sauces vary in strength of flavour and saltiness. You may wish to use more or less according to your tastes.
NOTE: I have steamed some broccoli separately and stirred it in after the sauce was cooked. It was delicious with the orangey sauce. Asparagus or green beans would be delicious also.