Stir-fry is another one of my family's favorites. I found this recipe in a Better Homes & Garden cookbook (my favorite) and tweaked it some to work for us (I double parts of it, left some things out, and added others!) This is one meal you can feel okay about getting seconds. If you're worried about sodium intake, make sure you use a low-sodium soy sauce!For this recipe you can use either chicken or shrimp. I have made it both ways and it's delicious! The original recipe called for shrimp, so that's how I originally made it, but I switched it up with chicken and it was a hit! (Using chicken is also a money saver!)
To get started, prep your vegetables and put in a large bowl. (The recipe calls for specific amounts, but I no longer measure- I just add however much I want. For example, I'm the only one who likes the carrots so I don't add tons, but add extra broccoli and onions and even chicken!) Once vegetables are prepped, set aside.
If using shrimp, make sure shrimp are peeled/deveined, thawed, and drained. Pat dry with a paper towel and set aside.
If using chicken, cut chicken breast into 1" cubes and put onto a greased cookie sheet and bake at 375* until done (approximately 15-20 minutes).
While chicken is cooking, heat oil in a large skillet and add garlic. Simmer for about 15 seconds and add vegetables. Cook until vegetables are tender-crisp. **Do NOT over-cook the vegetables!!**
While vegetables are cooking, prepare your soy sauce reduction. Mix your ingredients and have them ready to go!
Next you will scoop your vegetables from the skillet with a slotted spoon and set aside (I put them back into the large bowl I used for prepping). In the skillet you are going to make a soy sauce reduction. Make sure you're stirring the entire time so it doesn't burn! When it thickens and is bubbly, it's ready to go!
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| Soy sauce reduction cooking, chicken and vegetables ready to go! |
Add your cooked chicken or prepared shrimp to the soy sauce reduction. Cook until chicken well heated or until shrimp is opaque (approx. 5 minutes). Add your vegetables at this time and continue to cook until vegetables are soft but still have a "bite" and everything is throughly heated.
While the stir-fry is getting a final heating, go ahead and make up some white rice. That's it! Once you get started making this meal, it goes quickly! Enjoy!
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| Dinner is served! |
The BEST Chicken/ Shrimp Stir-Fry
1 pound fresh or frozen medium shrimp -OR-
3-4 chicken breasts, cut into 1" cubes (baked)
2 C broccoli florets
1 medium/large onion, halved lengthwise and sliced thin
1 C thinly sliced carrots
(optional: 1 C fresh mushrooms)
2 T cooking oil
2 cloves garlic, pressed/minced
Soy sauce reduction:
2/3 C water
1/2 C soy sauce
4 T vinegar
2 T cornstarch
1 T sugar
4 C Cooked white rice
1) Thaw shrimp, if frozen. Peel, and devein. Pat dry on paper towels. Set aside. If using chicken, cut into 1" cubes and put onto a greased cookie sheet and bake at 375* until done (approximately 15-20 minutes). Set cooked chicken aside.
2) Mix together: water, soy sauce, vinegar, cornstarch, and sugar. Set aside.
3) Heat oil in large skillet (add more if necessary during cooking). Cook and stir garlic in oil for about 15 seconds and add broccoli, carrots, and onions. Cook and stir until vegetables are tender-crisp. Remove vegetables from the skillet with a slotted spoon.
4) Sitr soy sauce mixture. Add to skilet; cook until slightly thickened and bubbly. Add shrimp or chicken at this time for about 3 minutes, making sure shrimp is opaque and well cooked. Stir in vegetables; heat through. Serve with rice. **Optional: sprinkle with toasted cashews**
