Chicken and Veggies = Stirfy

It wasn’t really on the menu plan but somehow, it happened at the last minute no less, on Friday.

I had to re-package the chicken (time was running out!) to freeze and though, hmmm…these little pieces could be used for a cream chicken pasta like dish easily. Then, I said NO, a stirfry.

I love my Kindle Fire (shameless, aren’t I?) and fired up The Pioneer Woman right there in the kitchen! (Which makes me ask, what the heck did we do before laptops, WiFi and The Pioneer Woman anyways??)

My recipe is really really modified and I will modified it even more next time but man, so easy, even a Caveman can do it!

Here’s how I did it:

3 b/s chicken breast, cut into smallish pieces (mine were chunky so ended up cutting more after cooked)
1/2 cup soy sauce
3 tbs sugar
1/2 cup chicken broth
2 tsp corn starch
1 onion roughly chopped
2 cloves garlic finely minced
8 cups of wonderful frozen stirfry veggies from the freezer (carrots, broccoli, shrooms, water chestnuts, green beans, etc.)
Sesame oil
Canola oil

Mix 1/2 cup soy with 3 tbs sugar. Will make it thick.  Mix 1/4 cup broth with 2 tsp cornstarch. Set both aside. Keep 1/4 cup broth off to side too (I had a moment!)

Such cool little glass bowls that I got from the neighbor … FREE
Just mix it up again when ready to use as it will all settle to bottom again

Drizzle the chicken with a little bit of extra soy and a little sesame oil

These chunks were a little large. I ended up cutting with scissors once they were cooked

Heat large skillet (or wok) over medium high heat and add oil. Once hot, add chicken. NOW – I removed my pan and let it cool a tad as I HATE that splattering stuff with hot oil … makes a mess and can really add a nice layer to everything around.

I LOVE the Costco brand, Kirkland

Cook chicken, stirring up as you go til just cooked through. Move to a bowl and keep close by.

Still need to cut it up smaller

Add a little more oil if needed to skillet, admire the brownness on the bottom of the pan and dump in the onions and garlic and saute for about 1 minute, scrapping the bottom of the pan to pick up the good stuff on bottom.

See that brown stuff on the bottom of pan … that’s the secret!

Just keep stirring and all that yummy stuff comes right up once the onions are cooking

Quick, grab your frozen veggies and dump them in. Cook til the veggies are starting finally thaw and get heated through.

Again, I LOVE Costco’s brand, Kirkland (that’s a 5 lb bag! I used about 6 cups worth)

Carrots, broccoli, water chestnuts, shrooms, green beans, red peppers and so much more!
That was A LOT of broccoli, which is not my favorite

NOW the good stuff is coming … dump in the chicken , give a quick mix and then pour on the soy sauce mix and the 1/4 cup of chicken broth. Stir well. Drizzle with 1 tbs soy sauce and 1 tsp sesame oil, add the cornstarch mix, stir well. Sauce will thicken in a few minutes.

Serve over rice and tada, there you have it, I fixed my Chinese craving I’ve been having.

NOTE: We like our stuff SAUCY. This was ‘saucy’ but not enough to satisfy us so next time I will use 1 cup of soy sauce, 6 tbs sugar and 1/2 cup broth with 1 1/2 tbs cornstarch and a reserved 1/2 cup broth.  You can make this with fresh veggies or any other assortment of frozen if desired. I’m thinking of maybe doing it like a lo-mien next time with noodles…yummm.


Linking up with:
What’s Cooking Wednesday, GCC Recipe Swap, Show and Tell Saturdays, Your Recipe, My Kitchen, Mangia Mondays,  Creative Mondays, Mouthwatering Mondays, Tempt My Tummy, Made From Scratch, Tuesday Tasty TidbitsTuesday at the Table, Made Famous By, Ultimate Recipe Swap

2 thoughts on “Chicken and Veggies = Stirfy

  1. Whoo this looks so yummy,thanks for sharing with us at Creative Mondays 🙂


  2. this looks really good


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