I always look at food/cooking blogs and wonder what kind of perfect world a person must live in where they have the time to take such awesome pictures (and perfectly written recipes). Then I remember that they probably require daylight and most of these bloggers don’t have full time jobs or lunatic (BUT TOTALLY ADORABLE) teenagers and dogs and… did I mention that FULL TIME JOB THING!?
I pretty much gave up on getting good photos and now just just my iPhone, edit them with Snapseed on the iPad and BAM! There ya go! Other things that set us apart.
- My stove is scarred and scratched and marred and usually has crumbs on it and I totally don’t give a shit.
- So are my pots and pans and utensils.
- I don’t have pretty dishes. We have one set of somewhat fancy plates but they are dark blue and dark burgundy and horrible for taking pictures. White plates are on my Christmas wish list. HINT HINT!
- I am very bad at following recipe directions and I never make a recipe the same way twice. I always read a new recipe a few times and then add/subtract things to our liking. In the same manner, I’m going to post a recipe the way I made it today but tomorrow I might make it completely differently. The base ingredients are generally the same though so take them and build on them to make them your own!
This chicken stir fry is super easy and really healthy. It’s just good vegetables, some chicken and seasoning. Use whatever vegetables you have on hand. This is just what happened to be in my fridge that looked good this day. Mix it up a little! Also, don’t forget the water chestnuts like I did. Your husband will give you the stink eye when he realizes they are missing.
2 tablespoons peanut oil
1.5 – 2 pounds chicken breasts, diced into small-ish pieces (about .5 – 1 inch square)
1 Anaheim chili, diced
5 cloves garlic, diced
1 ginger root, diced
1 zucchini, sliced (Because you have it in your fridge and it’s going to go bad if you don’t use it soon.)
some mushrooms, chopped (“Some” is an exact measurement! I used 10.)
some asparagus cut into two inch pieces (Some for me was about 10 stalks)
some carrots, sliced (I used 5)
2 tablespoons House of Tsang Szechuan Spicy Stir Fry Sauce (or whatever sauce you like. Try and find something low sodium and beware not to over do it if you use this sauce, it is HOT. Like, burn your taste buds off hot.)
Chop, dice and cut all your vegetables first. This makes getting it in the pan without anything over cooking much easier. But make sure to forget to take a picture before putting the garlic into the pan.
Put one tablespoon of the oil in the pan and cook the garlic, ginger and chili over medium high heat. This is the base flavor for the entire meal and is made of YUM!
Start adding your veggies into the pan. Add the veggies that take longer first and then start adding the rest. Carrots take the longest so they went in first, then the asparagus, then the mushrooms, then the zucchini which takes the least amount of time.
Once your veggies are pretty much done, add the sauce. Again, you don’t need much of this. BURN YOUR MOUTH HOT. Toss them around and let them cook for another minute then put them in a bowl off to the side.
When your veggies are cooking, go ahead and cut up your chicken and season it with a bit of whatever you like on your chicken. For us, I use a bit of Garlic Dude Dust and some pepper.
Also, get your kitchen
slave helper to start cleaning up whatever mess you are making. Don’t be silly like me and forget to tell him to take his shirt off first so you can better enjoy the view.
Now add the other tablespoon of oil to the same pan and add the chicken to start it cooking. (Can I get a HELL YEAH for one pan recipes!?).
Add the second tablespoon (or less like I did) of sauce to the chicken and continue to cook it till all the salmonalla is dead and you aren’t in danger of poisoning your family. Or, you know, until it’s done.
Once the chicken is done, add the veggies back into the pot and toss it all together for about a minuted till it looks too good not to eat anymore. Then, EAT IT! We have it over brown rice made in the rice cooker with some low sodium fat free chicken broth and a dash of tumeric.