When time is at a premium and you want a delicious meal, consider stir fry. Preparation time is minimal and often the items are already in your cupboard and refrigerator. Stir fry can be made using beef or breast chicken recipes and is delicious when vegetables only are incorporated. The taste is incredible to start with and gets better with the addition of different herbs, seasonings, fruits, vegetables and spices. Fresh herbs add a great flavor, so use them as often as possible. Your own herb garden is easy to grow in a sunny window of your home.
The results depend on what you add, so a soggy limp carrot will still resemble a soggy limp carrot when finished. Always use fresh vegetables, if possible. Rinse all vegetables before using and only choose fresh, crisp vegetables. If you use frozen vegetables, allow them to thaw first and dump the water they release. Pat them dry with a paper towel. Avoid canned vegetables as much as possible, since they include lots of preservatives and water. If you do use them, drain the water from the can and rinse well.
One of the best pieces of advice is having everything prepared before you heat up the skillet or wok. Rinse and cut, chop, grate and trim any herbs or veggies. Separate the ingredients and organize them by the amount of time they take to cook. It takes much longer, for instance, to cook chicken that it does mung beans. If two vegetables cook at the same amount of time, add them to the mix together. Add those items already cooked at the last to heat them without losing integrity. International recipes include stir fry, which can follow the cuisine of any country of your choice.
Ginger and fresh pineapple chunks enhance the delightful flavors in this recipe. Your family may request it again soon.
- 1 ½ pounds cubed boneless, skinless chicken breasts
- 1 fresh ripe pineapple, trimmed and cut into 2 cups of chunk fresh pineapple
- 1 tablespoon brown sugar
- 2 tablespoons peanut oil
- 6 green onions with stalks, cut into 3 inch pieces
- 1 can sliced water chestnuts
- 2 stalks bok choy (if it is not available, it can be left out of the recipe)
- ¼ cup minced ginger
- 2 tablespoons lime juice, fresh, if possible
Put the oil in a large, deep skillet and heat over high. Add the chicken pieces.
Fry the chicken on all sides, turning with a wooden spoon. Cook for 6 minutes. Remove it from the skillet and set aside.
In a small bowl, combine the pineapple and brown sugar. Put into the skillet to cook, stirring until the pineapple is tender and golden.
Stir in the lime juice, chicken, bok choy and green onions. Continue to sauté and stir until the chicken is completely cooked. Add the water chestnuts and ginger, stirring it in to blend with the other ingredients. Cook an additional 2 minutes and remove from heat.
Serve with steamed or fried rice, or crispy noodles.