Chicken stir fry

January 24, 2021 Jump to recipe

Over the past few weeks I have been testing out some Norwex products in my kitchen. My sister Katie Jenchel, is now a independent consultant and selling Norwex. Because of this, I have had the pleasure of getting free products. It pays to be the brother of the consultant! I have been focusing mainly on three products: the fruit and vegetable cloth, the fresh produce wash and the cutting board. On January 31st at 8pm, I will be doing a party with Katie showcasing these products and more along with this recipe. Come join us!

The fruit and vegetable cloth is very useful when cleaning your fruits and vegetables. I like the cloth because it has a rough side used to clean tuffer vegetables, such as potatoes and carrots. I also like the soft side that can be used to polish the fruits and vegetables. The last thing I like about the cloth is the rough side because it can peel vegetables like ginger and carrots while washing them. The next product is the fresh produce wash. I like this wash because it works well on delegate produce such as berries or green beans or even sugar snap peas. I like this wash because it naturally cleans the chemicals and bacteria off of my produce. I also like that it helps the produce last longer in the fridge. One tip that I like to do with the wash is to use this when you get home from the grocery store so my produce is clean when I go to use it.

The last product I worked with was the cutting board. I like that the cutting board is made from rice husk, making it durable and safe on your knives. It's always great to keep your knives sharp. I just use hot soapy water to wash the board. Another feature I like is the silicon grip on the bottom to keep the board from sliding while cutting. In my opinion, this is useful while cutting to have a less chance of cutting off your fingers! The last thing I like is that the cutting board is that it comes with a one year warranty. So you don’t have to worry about damaging your cutting board! To find out more information on the fruit and vegetable cloth, the fresh produce wash and the cutting board, Follow Katie jenchel on Facebook. https://www.facebook.com/groups/317736782996016

I remember from culinary school making stir fry to learn basic cutting and cooking skills. I don't remember the sauce or the vegetables that we used, but I do remember all the basic concepts. This is a great way to repurpose vegetable or rice leftovers. Even leftover meat, such as chicken, pork or beef. You are basically just quickly reheating cooked foods with a sauce at a high heat. Stir fry means to heat food at high heat while stirring quickly. Stir fry uses lots of vegetables, which makes a great dish to use your Norwex fruit and vegetable cloth and the fresh produce wash to prep and clean. The thing I like about stir fry is the ability to customize it to your liking. Adding vegetables you and your family like, along with meats and spices makes it a perfect dish for your family.

When choosing the meat to add to the stir fry, it is fairly easy because the kind of meat doesn't matter. Like I said beef, pork and chicken are great options. This is also a great opportunity to see what deals the grocery store has on meat. When selecting beef it is important to know how to cut it. Most cuts of beef need to be cut against the grain to insure it stays tender. There is nothing worse than a chewy piece of beef. For this stir fry, I used a chicken breast with rib meat. Mine was about a pound and I cut it into about one inch cubes.

Stir fry is something that can be made in about 30 minutes or less. The majority of prep is in the cutting of the meat and vegetables. This makes it a great way to have dinner on the table faster for those busy weeknight dinners. Another way to change up your stir fry would be to use rice noodles. If you are watching your carb intake, you could even use riced cauliflower instead of rice. The sauce you make can set it apart from other stir fries. The sauce is the place where you can add spice, salt, acid and sweet all together to bring the meat and veggies together. If you overlook the sauce, the stir fry will lack richness and not be as good as it could have been. Having the right thickness of sauce makes a big difference. If your plate is covered with wet soaky veggies and meat it becomes unappetizing. After all, it is stir fry not soup. By adding cornstarch into the sauce it allows it to thicken and coat the veggies and meat while it heats. This leaves you with the perfect coating over the stir fry. This stir fry will soon be a family favorite. Be sure to add to your weekly meal list and don’t forget the fortune cookies!

Chicken stir fry

Serving size 3-4

Ingredients

1 red belling pepper - julienned (thin strips)

1 yellow bell pepper - julienned

½ large yellow onion - diced

2 large carrots - sliced

½ cup fresh sugar snap peas

1 cup of broccoli - cut into florets

1 can baby corn - rinsed and drained

1 skinless boneless chicken breast with rib meat - cut into 1 inch cubes

1 cup cook cold jasmine rice or leftover white rice

2-4 tablespoons sesame oil

Stir fry sauce

½ cups soy sauce pulse more for garnish

1 tablespoons brown sugar

1 tablespoon lime juice

1 tablespoon fresh garlic - chopped

½ tablespoon fresh ginger - grated

½ teaspoon crushed red pepper flakes

2 tablespoons cornstarch

Garnish

Green onion chopped

Sriracha hot sauce (optional)

Drizzle of soy sauce

Instructions

1. In a medium size bowl, whisk together corn starch, soy sauce, brown sugar, lime juice, garlic, ginger and crushed red pepper. Set aside until needed later

2. Cut the vegetables up and place them on the side

3. Cut the chicken into about one inch cubes put to the side

4. Add one tablespoon sesame oil to a skillet or wok. Heat to medium high heat or until you start to see the smoke roll off the sides of your pan. At this point add the chicken. Make sure the chicken is flat on the pan pushing it up the sides if needed to help brown. Stirring and tossing frequently. Cook for 3-4 minutes or until the chicken is fully cooked. Remove the pan from the heat, drain any excess liquid and transfer to a plate

5. Put the skillet back on the heat and add in the vegetables,starting with the vegetables that take longer to cook first. First, cook the carrots, bell peppers, onions, and broccoli for about 1-2 minutes. Then add the sugar snap peas, and baby corn and cook for about another 1-2 minutes

6. Crack the eggs into a small bowl and whisk. Push the vegetables to the side of the pan making a well in the center of the pan. Add the eggs in the hole with the vegetables and scramble the eggs immediately. Stirring and tossing frequently. Cook 1-2 minutes

7. Add the chicken, rice and the stir fry sauce into the skillet and cook until the sauce starts to thicken. About 3-4 minutes

8. Portion the stir fry into bowls. Garnish with chopped green onions, a drizzle of soy sauce, and sriracha hot sauce. (sriracha optional)

Chef notes:

1. Customize with any vegetables that you want. Pick vegetables that you and your family love to eat.

2. Use leftover rice from chinese takeout or rice from an old meal to save time. Cooked dried rice is best to use in stir fry.