Monday, December 26, 2016

Chicken, Green Bean & Mushroom Stir Fry

I hope you all had a wonderful Christmas filled with fun, laughter, and LOTS of great food! 

As I am completely beefed and turkeyed out, I thought I’d share something today that contains simple ingredients, totally non-Christmas related.  Also, because I would like to take a little break in cooking, this dinner is all in one pan!  On top of that, you can have this on the table in 16 minutes!


If you haven't noticed I love stir frys.  They are simple to make, and they a quick to cook.  I use the same formula every time.  (cook the meat, remove from pan, cook the vegetables, add flavors/nuts, add back the meat, add the sauce...done!)  Once you have this down you can make a gazillion variations of stir fry. 

Most times I make my own sauce, but on days like today where I want to save even more time, I use a bottle stir fry sauce that I find works well as a base.  I use this one here.  This sauce along with a couple of flavor add-ins works perfectly with this stir fry combination of chicken and vegetables.  I chose green beans and mushrooms, as both were on hand from our Christmas dinner.  You can certainly change up the vegetables to fit what you have on hand.  Bell peppers, carrots, celery, and zucchini, are all good ones to choose from.

So if you are trying to slow down after the holiday, do yourself a favor and forget the takeout.  Make this wonderful stir fry at home tonight.  It tastes 1000 times better than takeout, and you can control what goes in the food (mainly sodium ) and make this a healthy meal for your family. 

Chicken, Green Bean & Mushroom Stir Fry is a favorite in our house, and hopefully will be a favorite of  yours too!  Remember, another celebration weekend is around the corner.  We'll be taking a look at some great New Year's Eve ideas in the next several days.


Chicken, Green Bean & Mushroom Stir Fry

Serves: 4 servings

1 lb boneless skinless chicken breasts, cut into bite sized chunks
1/4 c cornstarch
2 Tbls canola oil
1 Tbls sesame oil
8 ounces crimini mushrooms, sliced
30 French green beans, cut in half
1 tsp garlic, minced
2 tsp minced ginger
1/4 c stir fry sauce

    On a plate toss the chicken with the cornstarch.

    Heat the canola and sesame oil in a large skillet.  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 in the mushrooms and cook until they start to brown.  Add the green beans and allow to cook 2-3 minutes more. .Add the garlic and ginger and cook/stir for 30 seconds.  Return the chicken and any juices back to the skillet.  Add the stir fry sauce and toss to coat.  Serve.


    1. How do you make your own stir fry sauce?

      1. Here's a recipe for a great all purpose brown stir fry sauce:
        2/3 cup soy sauce
        1/2 cup chicken broth
        1/3 cup rice wine
        3 1/2 tablespoons sugar
        1 tablespoon sesame oil
        1/4 teaspoon white pepper
        2 tablespoons cooking oil
        1 tablespoon minced garlic
        1 tablespoon minced ginger
        2 tablespoons cornstarch
        1/4 cup water

        Mix all ingredients in a bowl add to your stir fry dish at the end, when all is cooked. Heat through, tossing your ingredients.

    2. I like this. I would save time and replace the stir fry sauce with Campbell's Golden Mushroom Soup.

    3. Can I use flour in place of cornstarch

      1. Hi, yes you can use flour instead but note that the results will turn out a little different. The cornstarch will allow your chicken to form a more crispy crust than the flour will. Both will work though, and the flour will help thicken the sauce.

    4. Made this for dinner tonight. Love it.

    5. The best stir fry ever! I love the way the chicken and veggies turn out.

    6. This is the best stirfry that I have ever made. It's the sauce and the way the green beans came out! Yummy !

      1. So glad you enjoyed it. It's one of our favorites.



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