Wednesday, May 12, 2010

Ginger Stir Fry Chicken

I was craving stir fry chicken this evening, so I decided to make some. I always use my own recipe when it comes to making the sauce. The sauce was just something I threw together when I was younger and I've called it 'Ginger Stir Fry' ever since. I can't wait until my husband is able to taste this someday once our immigration is finished! :)

Now, I don't really measure when I cook... I just guess a lot of the time, lol! But, I thought I'd take a stab at it and write down my recipe to share with you guys! And since I usually guess when measuring you can add/decrease to your taste any of the ingredients below.

Sarah Lynn's Ginger Stir Fry Chicken

Stir Fry

2 Packages: Perdue Short Cuts Chicken (Grilled or Original Roasted)

1 can- Water Chestnuts

1 can- Bean Sprouts

1 can- Mushrooms

1 bag- Oriental Frozen Veggies (Broccoli, Carrots, Snow Peas, Etc)

*You can mix or match any vegetables you want in this stir fry*

Sauce

Soy Sauce- 1/4 Cup (More if needed)

Olive Oil- (or other cooking oil) 1/4 Cup

Worcestershire Sauce- 2 Tablespoons

Brown Sugar- 1/2 Cup

Crushed Dried Red Peppers- (Give it a few shakes).

Ginger- (Powdered kind) 1/4 Teaspoon

Goya All Purpose Adobe Seasoning- 1/4 Teaspoon or give it a few shakes. (I get the red bottle)

Cooking Instructions

1. Mix Sauce Together

2. Cut up Chicken throw into a wok or frying pan on medium heat.

3. Pour a little of the sauce over the chicken- stir while cooking.

4. Add veggies and pour rest of sauce over everything.

5. Mix and cook on high until chicken & vegetables are heated thoroughly.

6. Don't forget to make some white or brown rice to go with your stir fry!

(You can always add in a little extra soy sauce while cooking if it looks like it needs it. You want enough of the oil & soy sauce to coat everything.)

Makes enough for a family of 4, with a little left over.

Enjoy!

 photo sarahlynn_zpse7845bbe.jpg

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