Cooking 101 - Slim pickin stir fry

Yes, the title pretty much sums it up. Not much in the fridge at the end of the week! I had bought a package of ready cut chicken breast that I really didn't know what I was going to use it for, but they were a good price.

After a day at work (with the kids) we came home starving. I scanned the cupboard for something quick to make and I came up with Chicken Stir Fry.

This meal is simple, quick and easy to make no matter what you have on hand.

Tonight I used the chicken, 3 carrots sliced thin, 3 celery stalks sliced thick, my left over green onions and some frozen peas, and soy sauce.

If I were planning on making stir fry I would use these ingredients plus a few more. I would include broccoli, water chestnut's and some of those cute baby corn. If I plan on a really quick dinner I will go to the frozen section and buy a bag of already cut asian veggie mixes. These ingredients are just a few of our family favorites. You can add or sub anything that you or your family enjoys. The possibilities are endless. There is just one trick.....don't over cook the veggies!!!

Step one - Start the rice cooking. I use long grain rice that takes about 20 minutes to cook. I throw it in my rice cooker and push the button, it does all of the work for you. it's one of my favorite appliances ever! If you're on a time crunch, just use minute rice.

Step two - Marinate the chicken in a soy sauce or teriyaki sauce for about ten minutes. Put about 4 tbsp cooking oil in a skillet or wok and heat over medium high until the oil is smokin hot. Test it with a piece of chicken, if it sizzles immediately, it's ready! Cook all of your chicken until lightly browned ( 5 minutes) and remove it to a separate plate.

Step three - While the Chicken is cooking slice your veggies. Throw them into the wok/skillet all at once and stir while cooking. You'll only want to cook the veggies for about 5 minutes. Less if they are frozen veggies! Add your chicken back in and stir it all to combine it. You may use a packaged or bottled stir fry sauce if you like more or different flavors. Just stir it in and serve. The grocery store sells so many different types of sauces! I love kung Pao but we have a peanut allergy so I don't use it. I do like to try the different flavors, so you should too!

When your rice is done cooking, serve it topped with the chicken and veggies. I like to top mine with those crunchy chow mein noodles. They just add another flavor and texture to the mix. Enjoy your 30 minute meal!