About Time with Ty and the Chicken Stir-Fry Edition:
So our friend Ty has asked us to help him learn how to cook and has given me the okay to devote a bit of this blog to the recipes we use and the process. I wanted to start with dishes that are quick, easy, and offer a lot of versatility. Sadly, Ty could not join us tonight, so I’m using this as a sort of dry run for the format (and also because dinner was delicious).
As a heads up, when cooking for one or two people, especially recipes that offer a lot of ways to add variety (like with stir fry), it’s best to freeze individual or double portions of meat and individual veggies separately. To give you an idea of how much you can play with stir-fry think Genghis Grill. The proteins can run anywhere from chicken, beef, pork, shrimp, to tofu and if the mood hits, you can use a number of different rubs or marinades. Veggies can involve any number of combinations of carrots, onions, baby corn, water chestnuts, broccoli, sugar snap peas, tomatoes, cauliflower, bok choy… and a number of things that I might have forgotten or may never consider. There’s variety with sauce – you can buy numerous types at a store or start with a basic recipe involving soy sauce, water, ginger, garlic, sesame oil, cider vinegar, and rice wine. There’s even variety with rice or noodles, though I have to say that whatever you choose, totally cook it in chicken, beef, or vegetable stock instead of water or toss a chicken, beef, or vegetable bullion cube into the water.
1 lb boneless skinless chicken breasts
1/2 cup baby carrots
1/2 can baby corn
1/2 cup sugar snap peas
2 Tbs stir-fry sauce (we used a store-bought sauce previously purchased)
ground black pepper
1/2 Tbs garlic powder
1/2 tsp red pepper flake
2 Tbs olive oil
3. When the chicken is approximately half-way done (where it’s mostly white on the outside, but you can still see some pink), add the carrots. When the chicken is cooked through (where the chicken is fully white and is able to cut easily with a spoon), add the rest of the vegetables and the sauce.
4. Cook until the water chestnuts are warm, but still crisp. Serve over rice, preferably prepared using the stock idea mentioned above, and with the easiest egg drop soup you will ever make:
Egg Drop Soup (2 servings)
2 cups chicken broth (we used two cups of water with a chicken bullion cube)
1 tsp soy sauce
1/2 tsp sesame oil
2 eggs (beaten)
1 tsp white pepper (optional, but I like it)
salt to taste
1. In a small sauce pan, bring broth, soy sauce, and sesame oil to a boil.
2. Stir gently while pouring eggs into the boiling liquid.
3. Take off of the heat and transfer to bowls, then stir in the pepper. Enjoy!