So my roommate was sent to Alaska for work at the last minute for a couple of weeks. She normally gets a box of produce delivered every couple of weeks and when she arranged to have it delivered after her return, somehow it came the second week she was away. So I had a box of produce to myself, it was like my own version of Chopped! So throughout the day I had to consider what to do with some plums, heirloom tomatoes and a bell pepper. I also had part of an onion, garlic and chicken breasts. I finally decided on a chicken stir fry with plum salsa. I picked up some brown rice on my way home from work and was ready to have some fun in the kitchen! I decided it was a success and something I’d make again. I hope you enjoy as well!
CHICKEN STIR FRY WITH PLUM SALSA AND BROWN RICE (serves 2)
- 1 Chicken Breast
- 1 Small Plum
- 1 Small/Medium Heirloom Tomato (or any other tomato the size of a lemon)
- 1/2 of a Bell Pepper
- 1/4 to 1/3 cup of diced onion
- Salt and Pepper
- Olive Oil
I chose to use brown rice so I started that first in my rice cooker. I must say that I love my rice cooker and think everyone should own one. You combine your rice and water, press start and walk away. It will take about 30-40 minutes depending on how much rice you’re cooking.
This is another recipe that you want to do all your prep work first before starting to cook. Dice up your tomato and plum into small chunks along with your onion to about a 1/4 to a 1/3 of a cup. Cut the bell pepper in half and store one half for another recipe and slice the other half into small strips. Finally slice your chicken into thin strips and set aside.
In a medium saucepan, add a couple of tablespoons of olive oil over medium high heat. Chop your garlic and add to the hot oil and cook for about a minute, then add in your onions and saute for a couple of minutes. Add in your bell pepper, plum and tomato and cook for a few more minutes. Then push all to the sides of the pan, making a ring. Add about a teaspoon more olive oil to the empty space and add in half of your chicken strips, or all if they fit. The other half can be cooked later or saved back in the freezer to cook another night, your choice.
Sprinkle salt and pepper on the chicken. After about 5 minutes, or once the chicken pieces start turning white, flip them over and salt and pepper again. Cook another 5 or 6 minutes, or until done. If your rice isn’t done, turn off the heat and cover the chicken with a cover to keep the heat in. Serve over rice, sprinkle with fresh parsley (optional) and enjoy!