Monday, January 21, 2008

Chicken Veggie Stir Fry Revisited

I've blogged a chicken vegetable stir fry I've tried in the past. The picture looked awful and I didn't really like the outcome. So when I made a chicken veggie stir fry tonight that everyone loved, I knew I had to come back and blog this one. I tried some things I haven't done with my stir fry before that I know made a huge difference.

First of all, I marinated the chicken before cooking it. I usually just season with salt and pepper and add to the skillet. I think this is a huge reason why I have not liked my stir fry in the past. The marinade added so much flavor and really helped the meat retain it's moisture. I also added a spice that I don't use very often; cumin. I've not been a huge fan of cumin in the past. But I've been incorporating it into some meals recently so I decided to give it a shot. It really added a ton of flavor to the dish and I think I'll never made stir fry without it. I did not get any pictures of this meal. I have a hard time taking pics of my food as it is, and this one just didn't look like it would photograph well.

Chicken Vegetable Stir Fry

Ingredients:
3 boneless skinless chicken breasts
1 medium yellow onion, chopped
1 large green bell pepper, sliced
1 medium zucchini squash, cut into chunks
7-8 baby bella mushrooms, sliced thick
1-2 tsp cornstarch
1-2 tsp canola oil
1/4 cup vegetable broth (chicken broth could certainly be substituted here; I just didn't have any on hand tonight)

Marinade ingredients:
1/4 cup low sodium soy sauce
1/4 cup olive oil
2 cloves garlic, minced
1 tsp ground ginger
1/2 tsp ground cumin
salt and pepper

Directions:
Combine marinade ingredients in a large liquid measuring cup and stir briskly with a fork. Add chicken and marinade to large zip top bag and marinade in fridge 2 hours.

Heat oil in a large skillet and add vegetables. Cook over medium-high heat until tender. Remove from skillet and set aside.

Remove chicken from bag and cut chicken into 1/2 inch pieces, reserving marinade. Cook chicken in skillet until no longer pink. Add cornstarch to marinade and stir briskly with fork until completely incorporated. Add marinade and broth to skillet and cook over medium heat until bubbly and thickened; approximately 15 minutes.

Add veggies back to skillet and cook just until heated through. Serve over rice, if desired.

Serves 4

11 comments:

  1. Congrats on creating a stir fry you love!

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  2. Just wondering why you fixed such a yummy meal if you knew I couldn't be there to enjoy it :) remember to invite me next time!! blessings, momma

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  3. sounds great! i've never tried cumin in my stir fries before... i have several recipes that i love that i need to get around to making and blogging about...

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  4. I made a chicken vege stir fry yesterday as well but with fried potato also.

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  5. This has been a great way to use up zucchini from the garden. I've even made it without the chicken as a vegetarian dish. The broth is what makes the dish for me. I've done plenty of stir fry before, but not usually with zucchini - that definitely integrates the zucchini beautifully. I did cut it into diagonal slices, not chunks, though.

    Anyway, just wanted to thank you for the recipe. I made it last week and it's been requested again for today.

    ReplyDelete
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  10. Hi Kayte, congratulations on your stir fry , I am a cook in Australia , and just want to let you know you never add salt to meat b4 cooking , this makes all the jucies run out as soon as you start to cook it , also ends up very tough ....Vicki

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  11. am currently on a gluten-free detox diet, and can't have any corn starch. But I ended up here, trying to find a good basic chicken marinade recipe, thanks, i will try that!

    BTW my mom's chicken marinade is fool proof, I just can't have any of those ingredients at this time:

    bit of corn starch, oil (AND a few dribbles of sesame oil too if you have it), soy sauce, salt & white pepper, some chinese cooking wine. But corn starch is the key to tender meat in chinese cooking, does wonders!

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