Yum
This is what I call a "pull from the frig" dinner, or a "use up all the veggies that are left" dinner.
Do you every have those types of meals? It's really something I throw together from odd and ends from the frig, and the easiest dish to do that with is a stir fry. I love stir frys and you may know since I've posted many variations of them such as this popular Chicken, Green Bean and Mushroom Stir Fry and this extra tasty General Tso's Chicken - Lighter Version. When you make them yourself they are so much better than takeout.
Trust me. You can complete a whole meal in about 20 minutes with prep, which is faster than delivery AND you control what goes in it....such as the sodium, and NO MSG. Making your own food is so much healthier and it really is easier than you think.
So since I was in between grocery store shopping I found an array of vegetable to use in my weeknight stir fry after we got home from the gym. Lot of vegetables along with chicken as the protein are the great basis for this dish. Use whatever vegetables you have on hand. They pretty much all work together well. I used a combination of edamame, broccoli florets, red bell peppers, onion, bok choy, water chestnuts, carrots, mushrooms, and zucchini. Then I threw in some cashews for good measure!
To make this even easier I used the help of two bottled sauces mixed. I've found that this stir fry sauce is really tasty, and along with this Szechuan sauce, which is spicy and tastes amazing, make a great combination. Using both tames the heat a little, but if you want it really spicy use the Szechuan sauce alone.
So the same method applies to all my stir frys. Dredge the protein in cornstarch and cook it. Remove it. Cook the vegetables, add the cashews, then add back the protein. Add the sauce and stir until well coated. That's it! Don't shy away from this, it truly is one of the easiest and fastest meals you can make. This variation is no exception!!! This sizzling, spicy, dish will have everyone asking for seconds.
Enjoy!
Spicy Szechuan Chicken and Vegetable Stir Fry
Do you every have those types of meals? It's really something I throw together from odd and ends from the frig, and the easiest dish to do that with is a stir fry. I love stir frys and you may know since I've posted many variations of them such as this popular Chicken, Green Bean and Mushroom Stir Fry and this extra tasty General Tso's Chicken - Lighter Version. When you make them yourself they are so much better than takeout.
Trust me. You can complete a whole meal in about 20 minutes with prep, which is faster than delivery AND you control what goes in it....such as the sodium, and NO MSG. Making your own food is so much healthier and it really is easier than you think.
SPICY SZECHUAN CHICKEN AND VEGETABLE STIR FRY
So since I was in between grocery store shopping I found an array of vegetable to use in my weeknight stir fry after we got home from the gym. Lot of vegetables along with chicken as the protein are the great basis for this dish. Use whatever vegetables you have on hand. They pretty much all work together well. I used a combination of edamame, broccoli florets, red bell peppers, onion, bok choy, water chestnuts, carrots, mushrooms, and zucchini. Then I threw in some cashews for good measure!
To make this even easier I used the help of two bottled sauces mixed. I've found that this stir fry sauce is really tasty, and along with this Szechuan sauce, which is spicy and tastes amazing, make a great combination. Using both tames the heat a little, but if you want it really spicy use the Szechuan sauce alone.
So the same method applies to all my stir frys. Dredge the protein in cornstarch and cook it. Remove it. Cook the vegetables, add the cashews, then add back the protein. Add the sauce and stir until well coated. That's it! Don't shy away from this, it truly is one of the easiest and fastest meals you can make. This variation is no exception!!! This sizzling, spicy, dish will have everyone asking for seconds.
Enjoy!
Spicy Szechuan Chicken and Vegetable Stir Fry
Serves: 4 servings
1 lb boneless skinless chicken breasts, cut into bite sized pieces
1/4 c cornstarch
3 Tbls canola oil, divided
4 oz mushrooms, sliced
1/3 cup edamame, thawed
1 zucchini, halved and sliced
1/2 red bell pepper, sliced
1 can water chestnuts, drained
1 cup bok choy, chopped
1/2 cup broccoli florets, chopped
1/4 onion, sliced
1/3 cup shredded carrots
1/3 cup whole unsalted cashews
1/4 cup stir fry sauce
1/4 cup Szechuan sauce
hot cooked rice
On a plate toss the chicken with the cornstarch.
Heat 2 tablespoons of the canola and in a large skillet or wok. Add the chicken and cook on medium-high until browned on all sides, about 2-3 minutes on each side. Remove chicken from the pan, and turn the heat up to high.
Add the remaining 1 tablespoon of canola oil to the skillet. Add all the vegetables and cook 4-3 until they are crisp tender. Add the cashews and stir until slightly roasted. Return the chicken and any juices back to the skillet. Add the stir fry sauces and toss to coat. Serve over hot cooked rice if desired.
1 lb boneless skinless chicken breasts, cut into bite sized pieces
1/4 c cornstarch
3 Tbls canola oil, divided
4 oz mushrooms, sliced
1/3 cup edamame, thawed
1 zucchini, halved and sliced
1/2 red bell pepper, sliced
1 can water chestnuts, drained
1 cup bok choy, chopped
1/2 cup broccoli florets, chopped
1/4 onion, sliced
1/3 cup shredded carrots
1/3 cup whole unsalted cashews
1/4 cup stir fry sauce
1/4 cup Szechuan sauce
hot cooked rice
Heat 2 tablespoons of the canola and in a large skillet or wok. Add the chicken and cook on medium-high until browned on all sides, about 2-3 minutes on each side. Remove chicken from the pan, and turn the heat up to high.
Add the remaining 1 tablespoon of canola oil to the skillet. Add all the vegetables and cook 4-3 until they are crisp tender. Add the cashews and stir until slightly roasted. Return the chicken and any juices back to the skillet. Add the stir fry sauces and toss to coat. Serve over hot cooked rice if desired.
