For this part, I have to stress how much I love my rice-maker/steamer! It's wonderful.
My toddler, Gabriel is 21 months & loves his vegetables so besides prep for the week, I also prepare go to veggies for him since he's not the average eater (won't eat pizza or chicken nuggets!) Today's steaming was: cauliflower, potatoes & carrots... Then onto rice for another meal.
Meanwhile, I was cleaning other produce & chop, chop, chopping for dinner. What's quicker & healthier & least demanding on a prep day like this? Stir fry! Now some have said to me they are afraid to stir fry because they do not have a wok BUT that is OK! You can use a stainless steel saute pan and a flat wooden paddle spoon. I actually have a Stainless Steel Wok (Stir Fry Pan). Stir fries are so versatile but the one I made tonight is a combination my husband Michael loves.
All of the following amounts are approximate:
Chicken Stir Fry
- 1 & 1/2 pounds of boneless chicken, cut into pieces
- 1 Tablespoon corn starch
- Chinese Five Spice (Star anise, cloves, cinnamon, pepper & fennel)
- Soy Sauce (we use low sodium)
- sliced scallions (green onions)
- white, button mushrooms
- Sugar snap peas or the flat pea pods
- S & P to taste
I place the chicken pieces in a bowl, add the corn starch & Chinese five spice and some soy sauce & mix it up with tongs...
I use a little canola oil in the wok on medium-high heat... add the white part of the scallions for a moment then add the chicken pieces. Cook chicken halfway through, then add the mushrooms... cook some more till the chicken is almost done, add some more soy sauce, & then, near the end, add the sugar snap peas... Stir, make sure the chicken is cooked & it's done!
I serve with white rice or rice noodles.
Did I mention that cleaning & chopping produce is therapeutic for me? I love Sundays...
Have a great week everyone!