25 April, 2012

Tasty Chicken Stir fry

Stir fry is a mainstay at our house.  I usually make it in some form at least once a week.  I found this delicious stir fry recipe and it would work with just about any meat and veggie combo.  My family loves chicken thighs and prefer them to white meat.  
Another thing I found helpful is the prepackaged fresh veggies at Kroger.  I usually balk at those packages thinking 'why would anyone do that' but when I figured how much it would be be to purchase each veggie separately and chop it up I decided to try it.  The package stays "Asian Stir fry" and it's got peppers, carrots, celery, mushrooms, sugar snap peas, zucchini, and cabbage.  I was impressed and it saved me a lot of time this evening.

  • 1 tablespoon white wine
  • 1 tablespoon soy sauce
  • 1 teaspoon brown sugar
  • 3 medium green onions, finely chopped (white parts only)
  • 1 pound skinless, boneless chicken thighs, cut up
  • 1 tablespoon white vinegar
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce, or to taste
  • 1 tablespoon Asian chili paste
  • 1 tablespoon sesame oil
  • 2 tablespoons brown sugar
  • 2 teaspoons ketchup
  • 2 tablespoons white wine
  • 4 cloves garlic, minced
  • oil for wok or skillet
  • 1 tablespoon cornstarch
  • 2 tablespoons water

  • salt and ground black pepper to taste
  • 1/4 cup chopped green onion tops
  • 4 cups cooked white rice

  • Whisk together 1 tablespoon white wine, 1 tablespoon soy sauce, 1 teaspoon brown sugar, and finely chopped green onion.Stir in chicken pieces to coat. Cover and refrigerate for 1 hour.Combine white vinegar, rice vinegar, 1 tablespoon soy sauce,  chile paste, sesame oil, 2 tablespoons brown sugar, ketchup, 2 tablespoon white wine, and garlic in a bowl. Whisk thoroughly; set aside.Mix cornstarch with cold water in a small bowl.Heat oil in a heavy duty, nonstick skillet over high heat. Stir in chicken; cook and stir until chicken begins to brown, about 2 minutesStir in the vegetable; cook for 2-3 more minutes. Stir in vinegar mixture; cook and stir until vegetables are tender and chicken is no longer pink in the center, about 2 minutes. Stir in cornstarch mixture until sauce is thickened, about 30 seconds; remove from heat. Season with salt and pepper if needed. Stir in green onion tops. Serve over white rice.

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