Stirfry

This has been a busy week, so I wasn't able to post until now.  This recipe was thrown together pretty quickly tonight but it was so good!  The sauce I use is from my favorite Pioneer Woman's blog.  The original recipe is Beef with Snow Peas.  I have made that and it was delicious.  I then took that recipe and tweaked it to make chicken and broccoli.  The sauce is just a great Asian sauce and I think it can be used with any other meat and veggie combo you want.  Tonight I used some chicken tenderloins that we didn't use earlier this week, asparagus, and red pepper.

Here's the line-up:

• Low-Sodium Soy Sauce
• Cooking Sherry (this stuff is amazing)
• Brown Sugar
• Corn Starch
• Ground ginger
• bundle of asparagus
• red peppers (these were some special kind of pepper we found at the grocery store)
• chicken breast (cut up)

This was just the bag that the peppers came in if you were interested.  I would definitely get them again.

First we'll make the sauce.  In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger.  It should look something like this:

 Add chicken to sauce and let sit while you prepare the rest of the ingredients.  Remove the woody part of the asparagus.  To do this, hold the asparagus and bend until the bottom part breaks off.  You can just cut off the bottom, but I think this way works best.  Then cut the asparagus into about 1/2 inch pieces.

Chop up the pepper into 1/2 inch slices and show off your new manicure.

Love these colors!

Heat olive oil in pan over high heat.  Add veggies and cook until desired tenderness.  We like them nice and crispy, so I only cooked them for a few minutes.  When they are done remove to a separate plate or bowl.

Make sure the pan is hot again and add half of the chicken mixture.  This part is hard for me, but after you add the chicken DON'T TOUCH IT!  Let sit for 30 seconds.

Turn and cook for another 30 seconds or so.  Cooking the meat at this high temperature for such a short amount of time makes it so wonderful.  When the chicken is done move it to a separate plate.  Cook the rest of the chicken the same way.

When the second batch of chicken is done, add the rest of the chicken, the veggies, and the rest of the sauce.  You will only need to stir for about 30 seconds, then remove from heat.

I had some leftover spaghetti, so instead of making rice I added it to the mix.

And here's the finished product.  It was not on that plate for long at all.

And if you want to bump it up a notch, add some crushed red pepper.  Delicious.

I love this recipe because it's so versatile.  Customize it to your liking.  I'm kinda shocked I didn't add any mushrooms.  Aren't you?

Full recipe:

• 1/2 cup low-sodium soy sauce
• 3 tbsp. cooking sherry
• 2 tbsp. brown sugar
• 2 tbsp. corn starch
• 1/4 tsp. ground ginger
• 2 tbsp. olive oil
• 1 bundle of asparagus
• 2 small red peppers
• 1 package of boneless skinless chicken breast
• rice or spaghetti, cooked according to package

In a bowl, mix together soy sauce, cherry, brown sugar, cornstarch, and ginger.  Add sliced meat to bowl and set aside.  Heat olive oil in hot skillet.  Add veggies and stir for 2 minutes.  Remove to a separate plate and set aside.  Make sure pan is hot and with tongs, add half of the chicken.  Make sure the chicken is spread out in the pan.  Let sit for 30 seconds.  Turn and cook for another 30 seconds.  Remove to a separate plate.  Repeat cooking method with the rest of the meat.  When this is done, add the rest of the meat, veggies, and sauce.  Stir for about 30 seconds and remove from heat.  Serve over rice or stir in spaghetti.