In my freezer I had some pre-cooked chicken that I just needed to saute (yea, I do the Tyson pre cooked (grilled) thing, I'm a busy girl!). In my fridge I had some carrots and celery. And in the 'pantry' I of course had some garlic and onion. Real simple:
Thursday Night Stir-Fry:
rice
salt
chicken (as much as you want) I used about 1/3 cup of chicken pieces
chicken (as much as you want) I used about 1/3 cup of chicken pieces
2 T neutral oil (such as grapeseed)
1 T minced garlic
1/4 cup chopped onion
4 smallish carrots, julienne
2 celery stalks, julienne
1/4 cup chicken stock or water
2 T soy sauce (I use a low sodium)
1 t dark oil (such as a toasted sesame oil)
rice
- Cook the rice as you normally would (I do my rice the French way by boiling a large pot of water then adding salt and the rice and bring back to a boil for about 12 minutes, then drain)
- Heat the pan with some neutral oil (I always keep grapeseed oil in the house) over med-high heat
- Saute the chicken - which gets the pan nice and hot (you want a really hot pan to saute your veggies later) - and put the cooked chicken off to the side
- Add some more oil - let it heat up and throw the garlic and onion in for about 15 seconds
- Add the carrots and celery and chicken stock or water, turn the heat to high, and cook, stirring frequently, for about 8 minutes or until the veggies are tender - you may need to add additional stock or water if it becomes dry (p.s. carrots cooked in chicken stock are just so damn good - I love to braise carrots in chicken stock)
- Add the soy sauce and dark oil and throw the chicken back in, saute everything together for 30-45 seconds
- Serve over the rice
This recipe can be adapted in SO many ways - and is so super easy and delicious - a great way to use up the vegetables you have left from the week.
1 T minced garlic
1/4 cup chopped onion
4 smallish carrots, julienne
2 celery stalks, julienne
1/4 cup chicken stock or water
2 T soy sauce (I use a low sodium)
1 t dark oil (such as a toasted sesame oil)
rice
- Cook the rice as you normally would (I do my rice the French way by boiling a large pot of water then adding salt and the rice and bring back to a boil for about 12 minutes, then drain)
- Heat the pan with some neutral oil (I always keep grapeseed oil in the house) over med-high heat
- Saute the chicken - which gets the pan nice and hot (you want a really hot pan to saute your veggies later) - and put the cooked chicken off to the side
- Add some more oil - let it heat up and throw the garlic and onion in for about 15 seconds
- Add the carrots and celery and chicken stock or water, turn the heat to high, and cook, stirring frequently, for about 8 minutes or until the veggies are tender - you may need to add additional stock or water if it becomes dry (p.s. carrots cooked in chicken stock are just so damn good - I love to braise carrots in chicken stock)
- Add the soy sauce and dark oil and throw the chicken back in, saute everything together for 30-45 seconds
- Serve over the rice
This recipe can be adapted in SO many ways - and is so super easy and delicious - a great way to use up the vegetables you have left from the week.
Yum. Perfect Thursday night dinner - and leftovers for lunch tomorrow!
xo. cheers. namaste,
MK
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