Friday, September 24, 2010

Chicken Stir Fry

I don't know about y'all, but I have gotten tired of the store bought stir fry sauce flavor - something just always tasted "off" to me. I came up with my own sauce and love it! If you are not a fan of such a sweet flavor, up the soy sauce to 1/2 cup or decrease the preserves to 1/4 cup. As always, the more vegetables, the better.

2 Chicken Breast, cut into strips
1 bunch broccoli
2 carrots, peeled and slivered
4-5 stalks celery, diced
1 onion, thinly sliced
1 pepper, thinly sliced
green beans, snow peas
2 cups cooked brown rice
Red Pepper Flakes
Toasted Peanuts (saute peanuts in a pan until you smell them, remove from pan)

1/2 cup apricot preserves
1/4 cup reduced sodium soy sauce
1/4 cup cornstarch
2 cloves garlic
1/4 tsp ground ginger or
1/4 cup light ginger sesame dressing (optional)

Mix Sauce ingredients, set aside. Saute chicken in a large skillet over medium heat until cooked through. Add all chopped and washed vegetables to the pan, saute another 5 minutes. Add Sauce, toss to coat, cook another 5 minutes to season meat and vegetables. Serve immediately over brown rice. Offer Red Pepper Flakes and toasted peanuts for individual bowls. Enjoy!

1 comment:

Erin @ EKat's Kitchen said...

Hi Bethany, I too love my own stir fry sauces far more than the store-bought variety. This dish is very near and dear to my heart! I've never considered using preserves in my sauce, and will have to give this a try next time we stir fry. Thanks for joining the Friday Potluck this week.