The Magic Of Stir Fry - My Turn in the Kitchen Blog at - 268091

My Turn in the Kitchen

The Magic of Stir Fry 
Feb. 20, 2012 7:21 pm 
Updated: May 2, 2012 6:01 pm
Tonight I was about to grill when I thought, "Wouldn't it be nice to have something different?"  Then the thought came to me, "Stir-Fry!"  I dug out my trusty recipe books, but decided to just experiment and this is what I came up with:

Jackie's Chicken Stir Fry

1 cup uncooked rice

2 tablespoons vegetable oil

1 pound boneless, skinless chicken breasts, cut into 1/2 inch wide strips

2 cups frozen stir fry vegetables

1/2 cup stir fry sauce

1. Cook the rice according to package directions.  Keep hot

2. Heat oil in wok or large skillet over medium-high heat until hot.  Stir fry chicken 3 to 4 minutes or until chicken is cooked through.

3. Stir in frozen vegetables, reduce heat to medium.  Cover, cook two minutes or until vegetables are crisp-tender, stirring once or twice.

4. Stir in sauce.  Serve immediately with hot rice.

This recipe takes just 20 minutes from start to finish, and will serve four.  It was so delicious, my husband had two helpings!  I definitely plan to make this one again!

Jackie's Stir Fry
Photo Detail
Feb. 21, 2012 9:26 am
I love stir fry, and I have tried the bottled Stir fry sauces, they don't taste original and it is easy to make your own using fresh ingredients like Fresh Garlic, Fresh Ginger, hoisin sauce, soy sauce, white wine, Corn Starch, ect... most cooks will fry the meat separate from the vegetables, this is done for two reasons, 1. to keep the meat tender and not over cooked, and 2. to keep the flavors separate till the very end. this allows you to experience separate flavors when you eat it.
Feb. 21, 2012 5:32 pm
We found a great recipe for stir fry on the websight it is a knock off of Kung pao chicken but Chef John calls it Kung wow chicken.Try it sometime and you will add it to your favorites :)
Feb. 21, 2012 6:03 pm
video of Kung wow chicken
Feb. 24, 2012 11:22 pm
@KingSparta: I will definitely be making my own home made stir-fry sauce. I agree, the bottled variety does not taste original, I agree on keeping the meat separate, it definitely allows for the flavor not to get 'lost' among the other ingredients.
May 2, 2012 6:01 pm
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