Sunday, April 26, 2009

Asian Stir Fry with Chicken

The hubby and I were in need of some major veggie intake. I thought of going to Pei Wei to pick up some take out, but I figured we could save money buy making our own Asian dish. I came up with the idea of doing a stir fry; Hubby liked the idea. So, I picked up a pack of chicken breast tenders and some fresh veggies - a broccoli crown head and two carrots. Then, I came across the section with asian seasonings, and picked up a NOH Asian stir fry seasoning packet. I had onions, bellpeppers and rice at home already.

*I used half the package of chicken breast tenders (approx. 8 tenders) , but feel free to use more if you'd like.

1. Rinse chicken tenders, and place in a skillet. I used a frying pan with three inch sides.
2. Season chicken with a sprinke of paprika and garlic powder and a dash of salt. Cook for ten minutes on a medium high heat on both sides.
3. Add a half cup of water, and simmer chicken on low heat, covered for another ten minutes.
4. In the meantime, prepare your water for your rice and cut veggies:
  • In a sauce pan, bring 1 1/2 cups of water and a dash of salt to a rolling boil. After water starts boiling, add 3/4 cup of rice. I used Mahatma Whole Grain rice. Simmer covered on low heat for approximately 12-15 minutes.
  • Julienne one bellpper.
  • Coarsely chop a half of onion.
  • Cut off the stem of the brocolli and break or cut the individual heads off.
  • Use a potato peeler to remove outter skin from carrot (I used one carrot, but again, you may use more if you'd like.) Cut the ends of the carrot off, and proceed to shave the carrot in short strokes until all the carrot is complete. {Note: I shave my carrots for a stir fry because it takes less time to cook. You may prepare your carrots any way you like.) It's easier to shave if you cut the carrot in half.
  • Please all veggies in collander, mix and rinse with water.

5. Chicken breast should be tender and moist at this point. Break up chicken into bite-sized pieces with a spatula or fork. Prepare seasoning packet according to instructions (You just have to add water and whisk in the powder in the packet.) Add all veggies to chicken in the skillet and increase heat to medium temperature. Pour in sauce mixture.

Cover and cook for about 5-8 minutes, or until the veggies are tender enough to stick a fork through, but still firm and bright colored.

6. Check rice to make sure it's fluffy and no water remains in saucepan. If there is still water in the pan, replace cover and continue to cook for a few more minutes.

Serve stir-fry over rice in a bowl. Add salt/pepper or low-sodium soy sauce to taste if needed. Yummy, quick and healthy.

**I also purchased a General Tso's seasoning packet as well. I'll let you all know how it comes out!




Laverne said...

Nice photos - I'm hungry now...
We need to visit when you prepare such lovely dishes!

Just a tiny word of caution regarding seasoning packets like the ones with the Asian style noodles (I'm guilty!) as well as the cooking packets. the packets tend to have either a great deal of sodium, or have MSG (which helps the body crave food after you've eaten). Therefore use, if possible, whichever packet has the least amount of that ingredient while keeping most of the cuisine's flavor you've worked diligently to emulate. If it's not possible, use less from the packet (I do that with the spicy packets I use occasionally for the soup).

Thank you for sharing the cuisine and the photos! The General Tso recipe looks wonderful as well.

Continued success Sherry Berry,


Sherry said...


Thanks for the comments! Yes, unfortunately, according to the label-- 240mg of sodium each and one of the packets (the stir fry one) did have MSG as an ingredient. Using half the packet sounds like a good idea, although this is definitely not something I'll prepare often. :) Thanks for viewing!