Among easy dinner recipes, stir fry is one of them. It’s also one that you can be creative with and pick and choose the vegetables and protein you like, a sauce to your choosing, as well as the side dish to serve it with. For today’s stir fry I chose chicken (I had a frozen breast in my freezer), snow peas, bell pepper, onion and mushrooms. A friend had given me Sesame Soy Ginger Vinaigrette from Trader Joe’s so I used that as my sauce. Other good veggie choices include carrots, zucchini, baby corn, broccoli, cauliflower, and Bok Choy. You can pretty much use any vegetables you want, but these are the most common. For protein use steak, tofu, pork, or shrimp. Just get creative and use what YOU like. I personally do not like broccoli so you will probably not see it on my blog, ever, lol. I like pairing my stir fry with brown rice. It’s healthy and super easy to make, especially if you have a rice cooker. I paired my meal with Vinas Chilenas Cabernet Sauvignon from Trader Joe’s. It’s a cheap cab (like $5 cheap) that is pretty yummy! Let me know what you like to put in your stir fry in the comments below!
CHICKEN STIR FRY WITH BROWN RICE (serves 3)
- 1 Boneless and Skinless Chicken Breast
- 1 Medium Bell Pepper (any color)
- 1/2 Medium Onion (any color)
- 3 or 4 Button Mushrooms
- A Large Handful of Snow Peas
- 1-2 Tbsp Olive Oil
- Salt and Pepper to Taste
- 1 1/2 Cups Dry Brown Rice
- 3-4 Tbsp Sesame Soy Ginger Vinaigrette (or other sauce of your choice)
Start your rice in your rice cooker first. Add your rice and twice the amount of water, cover and press the on button. It will take about 30-35 minutes or so. The lovely thing about a rice cooker is you don’t have to worry about stirring it or wait for the water to boil.
Next, prep all your vegetables and chicken. Slice up your bell pepper, onion and mushrooms and set aside. Cut up your chicken in about 1 to 2 inch pieces and set aside.
Heat your oil in a large saucepan or skillet over medium-high heat. Add in your onions and cook for a couple of minutes. Add in your bell pepper and cook another minute or so. Then add in your mushrooms and snow peas for another couple of minutes. Move all your vegetables to the outer parts of your pan and add in your chicken. Keep the chicken moving around every couple of minutes so it’s evenly cooked, mixing in your vegetables. Should take about 7-10 minutes. Turn your heat down to low-medium and add salt and pepper (about 1/4 to 1/2 tsp each) and mix well. Then add in the Sesame Soy Ginger Vinaigrette (or soy sauce or other sauce you’ve decided on) and mix well so it coats all your veggies and chicken.
Once your rice is done, I like to stir it up to pull up any that might start to stick to the bottom. It’s also the warmest on the bottom! Serve about half a cup of rice with about a third of the chicken and veggie mixture. If needed, add more sauce on top and enjoy!