I recently ran across a recipe blog that I’ve fallen in love with. I think we have similar tastes and I plan to be making lots of her recipes. You don’t want to miss checking out melskitchencafe.com
One I’ve made twice already is Chicken Stir Fry. I made a few changes to the recipe, didn’t use any sesame oil/seeds or any fresh ginger. And I used all olive oil instead of canola. Plus most of my veggies were frozen not fresh. The only fresh veggie in the picture below was the red pepper. This is so yummy over brown rice!!
1 1/4 cups low-sodium chicken broth
1/2 cup low-sodium soy sauce
4 tablespoons cornstarch
1 pound (about 3) boneless, skinless chicken breasts, cut into 1-inch pieces
3 tablespoons olive oil
1 pound broccoli, florets cut into 1-inch pieces, stalks discarded
1 red bell pepper, stemmed, seeded and cut into thin strips
1/4 teaspoon ginger
Hot cooked rice for serving
In a liquid measuring cup, whisk together 1 cup broth, 6 tablespoons soy sauce, 2 tablespoons cornstarch, 1/4 teaspoon ginger and 1 tablespoon oil. In a large bowl, toss the cubed chicken with the remaining 2 tablespoons soy sauce, 2 tablespoons cornstarch and 1 tablespoon oil.
Heat remaining 1 tablespoon oil in a 12-inch nonstick skillet over medium heat until the oil is hot and rippling. Add the chicken mixture and brown the chicken until cooked through, flipping occasionally, about 5-7 minutes. Transfer the chicken to a plate and tent with foil. Set aside.
To the empty skillet add the broccoli and remaining 1/4 cup broth. Cover the skillet and cook until the broccoli begins to soften and turn bright green, about 2 minutes. Uncover the skillet and cook until the liquid evaporates, about 1 minute. Add the bell pepper and cook 3-4 minutes, stirring occasionally. Whisk the sauce in the liquid measuring cup to recombine and add to the skillet with the chicken and any accumulated juices. Cook, stirring often, until the mixture is bubbly and thickened, about 2 minutes. Sprinkle the mixture with sesame seeds. Serve over hot, cooked rice.