Chicken Stir-fry

On days when I need hot food quick and fast, my sure bet is making a stir-fry. I include fresh vegetables (not the frozen ones) to make the meal nutritious as well. 

Since the kids are back to school, we moms (dads and guardians as well) are also back to our crazy schedules. Sometimes, preparing food for our family seems to be a chore that we just resort to take-aways and food deliveries. I am no Rachael Ray but surely, I can tell you that stir-fry meals may be your best friend. =)

Chicken Stir-Fry

2T oil (use peanut or canola as it has a high smoke-point)
4cloves garlic, minced
2T ginger, grated or minced finely
1 medium white onion, sliced thinly
1 red bell pepper, cut into strips
500g chicken breast fillet, cut into 1/2" thick strips
2pcs sayote, cut into 1/2" thick strips
1 1/2 cups of togue (bean sprouts)
1/2 cup chicken broth
salt and pepper to taste
1 small pack of seasoning granules *optional
For the sauce:
2T soy sauce
2T white sugar
2T cornstarch
1/2cup chicken broth

How to do it:
In a bowl, mix the ingredients for the sauce.
Mix well until there are no more lumps.
Set aside.
Heat the oil in a wok over high heat.
Once hot, stir-fry the onions, garlic and ginger.
Add the chicken and stir continuously.
Once the chicken is cooked, add the sayote then the bean sprouts and red bellpepper.
Pour the chicken broth then stir-fry for another 2 minutes.
Season with salt and pepper.
Pour the prepared sauce mix and stir-fry for 2 minutes more.
Best when served hot with steamed rice. =)
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