Saturday, February 20, 2010

Chicken Stir Fry...another version

This was put together from stuff I had to use the other day and turned out SO good. As with many of my recipes...this would be SO easy to tweak based on what you have on hand. So easy in fact I'm not even going to put measurements in. I used what I had and enough chicken to feed everyone I needed to. Does that drive you crazy? Sorry....

This turned out so great. I love cooking with red onions because they add a really nice, almost sweet flavor. I served this over rice. Good luck!

Chicken Stir Fry:

Olive Oil - Heat in a cast iron skillet (you can use non stick, but I have come to really LOVE my cast iron skillet. My non stick I got for my wedding is trashed and I find CI much more durable for what I need)

Cut all of the following in strips or cubes (to your preference)

Chicken Breasts
Red and Yellow Peppers
Zucchini Squash
Red Onions

Saute the onions and garlic for a few minutes. Add chicken and cook until most of the pink is gone. Add the veggies and cook to desired doneness. If you want it to cook faster you can cover it and let the steam do some of the cooking of the veggies.

This was so flavorful without adding any other spices or sauces. Once you get used to cooking with and eating fresher foods, you realize how much more exciting it is than dumping something out of a can, or even pulling it from the freezer.

1 comment:

Audrey said...

I love my cast iron too! It so nice to cook with. I learned that infertility is a lot bigger problem now than it once was and that the nonstick coating on pans (something int the chemicals it is made with I think) has been linked to those infertility problems, scary.

I cook without measurements too and I have never made two stir fries that tasted alike :)

Hopefully I will have more time to post recipes using my bountiful baskets produce once we are completely done moving :)