Thursday, January 24, 2013

Chicken & Vegetable Stir Fry

I found this recipe on page 37 of Wegmans Menu Winter 2013 issue.
They offered two "Step Savers":

  • replacing the chicken & corn starch with Wegmans Seasoned Chicken Breast Strips for Stir Fry
  • replacing the vegetables with Wegmans Stir Fry Blend Fresh Cut Veggies Kit
It also called for Wegmans Garlic Simmer Sauce, which I couldn't find so I made my own version.
This recipe was filling, healthy, and a pretty convincing home-cooked asian dish.

2 tbs extra virgin olive oil
1 lb boneless chicken breasts, cut in thin diagonal slices
2 tbs cornstarch
1 tbs water 
1/4 lb broccoli florets
1/4 lb cauliflower florets
3/4C red or yellow bell peppers, 1" dice
3/4C green bell peppers, 1" dice
1 large carrot 1/4" bias slices
3oz shiitake mushrooms, sliced
1/2C fresh baby corn, halved
1C fresh snow peas
1/2 chicken broth
2 tsp garlic salt
2 tsp minced garlic
2 tsp garlic red wine vinegar
2 tsp onion powder

  1. Mix sliced chicken with cornstarch and water until chicken is coated, set aside.
  2. Blanch veggies in large pot of boiling salted water for 2 minutes, drain and set aside.
  3. Heat oil in stir fry pan on high -- oil should be hot but not smoking.
  4. Stir fry chicken 4-5 minutes.
  5. In small bowl, combine chicken broth, garlic salt, garlic, vinegar, and onion powder.
  6. Add mixture to pan.
  7. Stir fry 5 minutes to heat through.
  8. Enjoy!

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