Sam doesn't particularly care for stir-fry, but this one is an exception. I love how tender the chicken gets because of the marinade.
Original recipe from $5 Dinners
3 chicken breasts, cubed
3 Tbsp. canola oil
1/4 c. soy sauce
salt and pepper
1 head broccoli or equivalent frozen broccoli
1 onion
2 tsp. minced garlic
1 green bell pepper
Toss uncooked, cubed chicken with oil, soy sauce, salt, and pepper in a skillet. Allow to marinate for 30 minutes or more (if more than 30 minutes, put in refrigerator). Chop broccoli, onion, and bell pepper into small pieces. Cook chicken in marinade, adding broccoli, onion, garlic, and bell pepper about halfway through the cooking process. Serve over rice.
Original recipe from $5 Dinners
3 chicken breasts, cubed
3 Tbsp. canola oil
1/4 c. soy sauce
salt and pepper
1 head broccoli or equivalent frozen broccoli
1 onion
2 tsp. minced garlic
1 green bell pepper
Toss uncooked, cubed chicken with oil, soy sauce, salt, and pepper in a skillet. Allow to marinate for 30 minutes or more (if more than 30 minutes, put in refrigerator). Chop broccoli, onion, and bell pepper into small pieces. Cook chicken in marinade, adding broccoli, onion, garlic, and bell pepper about halfway through the cooking process. Serve over rice.
This is a winner. I love it because it feels so fresh, and Peter keeps asking to have broccoli and chicken again. It's not strong stir-fry; for those who like a real chinese flavor, you can add some red pepper flakes. For Ryan, I just put oyster sauce on the table and he pours it on as he sees fit.
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