Saturday, June 27, 2009
I love this dish because it's relatively healthy and very easy to modify according to what you have on hand. Plus, it's so pretty! Just look at those colors!
This stir fry had chicken, yellow squash, carrots, red bell pepper, and broccoli. I'm also a big fan of sugar snap peas and baby corn, but I didn't get to plan ahead this time, so we used what we've got!
Start by placing raw chicken in a greased frying pan over medium heat. At this point, I brushed a little bit of sauce all over it.
If I'd had time to marinate the chicken, I probably would've done so. But this was a quick, whatever-we-have dinner, if you haven't gotten that point yet. :)
I love Kikkoman sauces. I've tried experimenting and making my own stir-fry sauces at home, and they usually turn out pretty well. But I keep coming back to my old reliable Kikkoman. It's tasty and it's simple. Can't complain! Although my dad makes a wonderful lemony stir-fry sauce that I need to steal from him sometime. If I can master it, maybe that will replace it.
Cover the chicken, and while it cooks, chop up your veggies. Once you can't see any more pink on the chicken, flip it over and cut it into small pieces with a fork. Then, add in a little bit of oil and your veggies. (I tossed in the carrots and broccoli a few minutes before the peppers and squash, just because they take longer to cook). Stir frequently. I like to go ahead and add a little bit more of the sauce at this point, just for the extra flavor boost.
By the way, see how shiny the food is? I used way too much oil this time, bringing that whole "healthy" thing down a notch and also making it a bit slimy.
It was still delicious, but definitely could've been better. I think I kept adding in oil because I was worried the vegetables wouldn't cook properly or something. Just keep in mind that you can always add more, but you can't take away what you put in. So easy on the oil!
Once the vegetables are cooked to your preference (I like them to still be a bit crisp), serve them on a bed of hot cooked rice.
Speaking of rice, I need some advice. Rice advice. Heh heh. :) Anyway, I just can't cook the stuff. It seems to turn out differently every time: too mushy, too firm, etc. What I usually do is this: heat 2 parts water to boiling, add 1 part rice, cover and reduce heat to low, cook 20 minutes. At our old apartment I got it right every once in a while, but now it never happens. Anyone care to share your method with me? Is it just my stupid stove? Do I need to invest in a rice cooker?