Friday, February 8, 2013

Chicken Stir Fry with Vegetables and Egg Fried Rice

I am now back in my kitchen cooking once again.  We were away for a short vacation with this meal being our first come cooked meal in a while.  Wanted to keep it on the lighter side with a ton of vegetables.  

Some of the ingredients below are estimations.  

Chicken Stir Fry with Vegetables and Egg Fried Rice
2 tablespoons coconut oil
3 chicken breasts, cut into bite sized pieces
2 carrots, sliced into small slices at an angle
1/2 of a red pepper, sliced
1 bunch of asparagus, snapped and cut into pieces
1 small handful of snow peas
1 small head bok choy (sliced thin)
1 tablespoon finely chopped fresh ginger
2 small green onions, thinly sliced
1 cup pineapple juice
1/2 cup tamari
1-1/2 tablespoons arrow root
1 teaspoon grated fresh ginger
Jasmine rice, cooked to package directions
1 egg
In a  wok or large skillet add coconut oil and heat.  Add chicken and cook until just about done (when no more pink can be seen), add chopped ginger.  Stir to coat chicken.  Add carrots and pepper.  Cook for about 3 minutes covered.  Add asparagus, and snow peas, cover and cook for about 2 minutes.  Add bok choy and the white part of the green onion, stir to incorporate.  In a small bowl add pineapple juice, tamari, arrrow root and ground ginger, mix well with whisk.  Add some of the liquid mixture to the wok and stir.  Add more until you get the right amount of liquid (you don't want the chicken and vegetables floating in it) and let it cook until it thickens.  Remove chicken and vegetables from wok, place in large bowl and keep warm.  Add cooked rice and egg.  Stir rice and egg around so that the egg becomes scrambled and mixed into the rice.  Use caution so that the rice doesn't stick to the bottom of the wok.  Add the rest of the green onions and serve with chicken and vegetables. 

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