Wednesday, May 12, 2010

Simple Stir-fry

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Simple Stir-fry

Yield: 1-2 servings

1-2 chicken breasts, sliced thin
2 teaspoons cornstarch
1 tablespoon peanut or sesame oil
1 teaspoon ginger, minced
1/4 cup red bell pepper, julienne
1/4 cup green bell pepper, julienne
1/2 cup snow peas, sliced thin
1/4 cup red onion, sliced thin
2 tablespoons Asian sweet chili sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
1/4 cup baby bok choy, sliced crosswise into 1/2 inch slices
1/4 cup mandarin oranges, peeled & segmented
1/4 cup green onions, thinly slice on a diagnol

Place chicken strips in a medium size bowl. Sprinkle with salt and freshly ground black pepper and toss with cornstarch to coat. Heat oil in large non-stick skillet or wok over medium-high heat. Add minced ginger, stir 30 seconds. Add chicken; stir fry until chicken is beginning to brown an is almost cooked through, 2-3 minutes. Add bell peppers, snow peas and onion; toss for 1 minute. Add sweet chili sauce, soy sauce and rice vinegar; boil until sauce thickens slightly, tossing to blend, about 1 minute. Stir in bok choy, mandarin oranges, and scallions. Stir-fry just until bok choy is just wilted. Season to taste with salt and pepper. Transfer to serving dish and top with remaining green onions.

{cooks note}

This recipe for stir-fry is so simple...just as it states in the title.  I love all of the fresh ingredients.  I have made this with chicken, shrimp and beef--they were all delicious, but my favorite is the chicken.  Please put this on your menu soon.  My family loves it!

Fresh, fresh, fresh!

This is so good, I made it 3 times in a week and a half.  Our choice of rice is jasmine.

{*all images from kelseyskichen)


Teri said...

Just knew it... Kelsey's Kitchen!

Julia Warren said...

Oh my goodness. Everything on your blog looks SO delicious! I didn't know you were such an amazing cook. How often do you go groc shopping and how do you keep your ingredients fresh?

Candace said...


I go grocery shopping every Saturday with a list of ingredients I need for the next weeks meals. I usually cook those meals that have a lot of fresh ingredients in them first, and then use the ingredients that last longer in the refrigerator for later in the week. Sometimes I have to make a quick trip for something, but usually I get it in one stop. When I come home from the grocery store, I usually wash all of the ingredients and store them in my vegetable/fruit bins. They stay much longer if kept in those. For lettuce, I wash it and then wrap it in a couple of paper towels and bag it up to use later. For some reason, the paper towels keep lettuce and other herbs fresh for a longer time. I do buy a lot of the organic salad mixes (Spring Mix and Spinach) in the clear rectangle containers because they last at least a week. Hope this helps.

Julia Warren said...

Thank you so much! I'm gonna use the paper towel trick from now on! What kind of bins do you use? I have been using green bags but I don't really feel like they work that well. Thanks for letting me pick your brain!

Julia Warren said...
This comment has been removed by the author.
Candace said...

The bins I am referring to are the one's that came with my refrigerator. They keep everything much more fresh had you just left them on the normal shelves in your fridge.