There comes a point every couple of weeks where the contents of my refrigerator are sparse and there is very little to work with to make a healthy meal. I try to buy fresh as often as possible. Sometimes I burn through all the fresh food faster than anticipated and I have to rely on frozen or canned food. As I previously mentioned, I always have cooked chicken on hand for moments like this.
I have a freezer concoction I make for dinner now and then. It’s my very basic version of stir-fry. Again, I use some of the chicken that I always have in stock. I also substitute pork when I have it. You’ll notice I omit cornstarch which is in most traditional stir-fry recipes. I do not care for the taste of it.
Here’s the basic recipe:
3 chicken breasts cut into 1 inch strips
24-32 oz of frozen vegetables: pepper strips, snow peas, baby carrots, etc.
Soy sauce (low sodium)
Heat 1 tablespoon olive oil in wok over medium-low heat. If you are using uncooked chicken add it to the wok first. Season generously with soy sauce, pepper and garlic. I don’t measure the amount that I use. Simply season to taste.
Cook chicken on medium-low heat for approximately 10 minutes or until chicken is cooked through.
Add your frozen vegetables and re-season with generous amounts of soy sauce, pepper and garlic before mixing with chicken. Put lid on wok and allow ingredients to cook on medium-low heat for approximately 10-15 minutes stirring occasionally. If you are using cooked chicken simply cook the vegetables first and add the cooked chicken second making sure to season the cooked chicken before allowing the ingredients to cook together.
If I have brown rice I will serve it over rice. It’s a simple go to meal when I am running low on fresh food. It’s also great because there is only one “pot” to clean.