Stir fry dishes are really fairly fool-proof and never have to be boring. They can be varied in so many ways. Instead of chicken, try pork or seafood.
Vary the vegetables—especially add Springtime favorites like asparagus and snow peas. Try different Asian sauces.
This is one of our favorites. And again, easy to make.
Asian Chicken Stir Fry
2 Tbsp oil
1 lb boneless, skinless chicken, sliced
1 large onion, sliced,
1 red bell pepper, sliced
1 green bell pepper, sliced
4 stalks celery, bias sliced
1/2 C soy sauce or Bragg’s Liquid Aminos
2 cups prepared rice (wild or brown for better nutrition)
1. Add 2 Tbsp oil to a wok or fry pan. Cook the chicken until done and then remove it from the pan.
2. Cook the onion, peppers, and celery until just crisp-tender. Add the chicken. Stir in the soy sauce or Bragg’s Aminos. Serve immediately with the prepared rice.
Cook’s notes: One of the secrets of great stir fry dishes is to cook the vegetables in a hot pan but only until they are tender-crisp. They will continue to cook in the hot pan after you have removed the heat from the pan so stop cooking earlier than you might expect.
Download this recipe.
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