Wednesday, February 16, 2011

Week Night Chicken Stir Fry

I am very proud of myself today because I made a yummy, pretty healthy, quick and completly original meal last night. You see what I make is usually a combination of a whole bunch of recipes I find out on the internet, take a little from each and put it all togather. Well last night was more of a hmmmm we have these few ingredients in the house how can I make something out of them? Lets just say that could have been a disaster but low and behold it was one of my most favorite meals, amazing! So I wanted to share the receipe, especially since its super easy for a week night meal.

I really wanted to use Sriracha sauce because I love it and I have never really cooked with it before persay, its so yummy!So here is the deets:

  • Long Grain White Rice cooked according to package.
  • 2 boneless chicken breasts
  • 2 tablespoons butter
  • 1/2 cup soy sauce
  • 3 tablespoons Sriracha Sauce (you can adjust more or less depending on how hot you like things)
  • 2 cloves garlic minced
  • 1.5 tablespoons brown sugar
  • 1 large onion
  • 1 large green pepper
  • 1-2 green onions (aka scallions)
  • Olive Oil
About 2-4 hours before cooking time you want marinade (you can do this even further in advance if you want but I would say no longer then 24hours, but like before you leave for work for the day would be perfect):
  • Combine soy sauce, melted butter, sriracha sauce and garlic in bowl and whisk together just to combine.
  • Cut chicken into small pieces/strips/chunks and place in shallow dish.
  • Pour marinate on top of chicken and swoosh around to coat.
  • Cover and refrigerate chicken and marinate mixture.
When your ready to start cooking heres what you will want to do:
  • Start making your rice according to package instructions.
  • Cut up 1 large onion, 1 large green pepper, and scallions. Dont cut them super small, in strips is fine - now with anything you can adjust, personally, I am an onion freak so I like more onions but if you like green peppers then go ahead and throw more in. You can even sub veggies I didnt use.
  • Using a cast iron skillet or non-stick frying pan, put some olive oil in and crank the heat up to high (the trick to stir frying is you want to cook everything super fast in a super hot pan).
  • Once rice is almost done start stir frying (these next few steps take maaaaybe 5 mins assuming you got your pan super hot) .
  • Throw your chopped up onion, push around for a minute or so until they are getting a bit translucent, then push to the side of your pan.
  • Using tongs put each peice of your chicken into the hot pan individually so they all have their own space. Cook for about 45 seconds to a minute and turn (dont discard left over marinade).
  • Once both sides of the chicken are cooked, thrown in your green peppers, toss around a bit so they get a little soft, a minute or so, now you can use your spatula to combine the onion, chicken and pepper and stir a bit.
  • Now throw in the rest of your marinate and the 1.5 tablespoons of brown sugar. Toss around another little bit (like 30 seconds) then remove immediatly to a clean plate.
  • Serve over the white rice and voila!

**This receipe serves plenty for 2 people, you can double it for a family of 4.

I am a bad bad blogger and didnt take pics of my final product (mostly because I was worried it would taste terrible and it would be a pizza hut night). But here is kind an idea of what it looks like:
I am linking to:    Make it Yours @ My Backyard Eden  Show and Tell Green


  1. As a happy beneficiary of your efforts I can vouch for how excellent this was!

  2. Stir fry is one of my favorite ways to use up what's in the fridge! Would you believe that I've never even eaten Sriracha sauce?! But I love hot things - so I think I need to find some!


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