Tuesday, March 13, 2012

Chicken and Veggie Stir Fry

Last Wednesday, Sierra attended Activity Days with the other girls her age from church where the girls made stir fry together with their leader.  When they got home about 9:30 p.m. that night, she was anxious to share some of her stir fry (she had saved me some.)   I told her we would just make our own soon.  So tonight was the night, and we worked together to make a delicious dinner.  She's quite the chicken, veggie, and pineapple cutter!  
Here's the very easy recipe:  2 skinless chicken breasts (cut into bite-sized pieces), 4 cups chopped veggies (we added mushrooms, carrots, celery, broccoli, cauliflower, snap peas, zucchini, squash, and red peppers), 1 TBL veggie oil, 2-3 TBL soy sauce, 1/4 tsp. pepper, 2 TBL water.

In a wok or large frying pan, heat oil over high heat.  Add chicken pieces.  Cook until meat is brown and no longer pink.  Reduce heat to low.  Add veggies, soy sauce, water, and pepper.  Increase heat to medium-high. Stir fry mixture until veggies are tender but still crunchy.  Serve over cooked rice or noodles.

We had ours over rice and also served pineapple.

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