Easy Chicken Stir Fry

Hello Beautiful Momma!

If you’ve followed me long enough, you know how much I absolutely love to cook for my family. There’s nothing quite as satisfying as watching my kids chomp into a nutritious meal. Last week I shared a picture of a chicken stir-fry. It’s really simple and makes an excellent go-to meal in the middle of the week. Enjoy!

*Ingredients:

2+lbs, Chicken breast tenders, sliced lengthwise
1 1/2 lb, Broccoli florets
1 large pack Baby Bella mushrooms, sliced
1-2 stalks, Sliced Leek (make sure to watch How-To Clean & Cut Leek)
1 large Carrot, cut to matchsticks
6+ Garlic Cloves, crushed with knife
Olive Oil
Generous drizzles of Mr. Yoshida’s Sweet & Savory Marinade ($7 at Costco for a huge supply) I’ll be sharing more recipes using this sauce. It’s MSG free!
Your choice of seasoning (I use Chili Powder, Mrs. Dash Lemon Pepper & Garlic Salt) I imagine paprika, garlic powder/onion powder will work well too.
Salt & Pepper, to taste
Fresh parsley & lemon for garnish

*If your family doesn’t like these vegetables, simply replace with your favorite ones instead!

Instructions:

Fry each ingredient to your liking, one batch at a time. I love to give my meat a good sear-to really let it cook through well, and I prefer my stir-fry vegetables on the firmer side. It’s really easy to over-cook veggies, so be careful. No need to clean pan in between. Just add oil each time and keep cooking.

Cooking time will vary depending on your pan and the temperature you’re using. Just keep a close eye on everything and allow each batch to get a good sizzle, promptly removing off heat.

Adjust proportions to your taste. I season each batch generously with dry spices and toss drizzles of Mr. Yoshida’s Marinade in towards the end, each time.

General tips to keep in mind:

The key to a good stir-fry is in the technique and pan you are using. Cast-iron skillets are an excellent choice, or a good-quality wok. Also, I’m pretty heavy-handed with my seasoning.

Best way to crush garlic: Place garlic clove on cutting board. Place the flat side of a broad knife over the clove. Use your hand to press the flat side of the knife against the garlic clove. The clove will crush under your weight. Loosen & peel the skin off the broken clove. Now it’s ready to use.

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Always start cooking with a warm oiled skillet and some slightly roasted garlic. Whatever you do: do NOT burn your garlic.

Don’t over-stir your ingredients.

Let it sizzle on the pan.

Keep the heat relatively high, removing your pan off heat if anything starts to burn at all. Adjust heat as necessary.

If your chicken has too much retained water (most will) it’s okay to drain your pan a bit mid-cooking. We don’t want our food boiling; frying will achieve optimal flavor.

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Combine all of the ingredients back into the main pan at the end, squeeze fresh lemon over it and garnish off with parsley.

Simply serve the stir-fry over a plate of steamy white rice and a side of your favorite sauce. My kids love this meal. I usually get a tight squeeze in the kitchen from my oldest son when he smells stir-fry cooking up.

Enjoy!

 

 

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