Stir Fry Chicken and Peppers

One of the stand-by meals from my childhood that my husband requests often.


Chicken and Peppers (or whatever veggies you like - I add extras)

Mix the following sauce in a glass bowl:
1 clove Garlic, minced
1 Tbsp Oil
2 Tbsp Bragg's, Tamari or Soy Sauce
1 tsp Cornstarch
1/4 tsp Salt
1/8 tsp Black Pepper

Cut up chicken breast into bite-sized pieces - I use about 5-6 chicken tenders - mix with the sauce and let it marinate while you prepare the other stuff.

In another glass bowl/cup, mix the following sauce:
1 tsp Cornstarch
1/4 cup Cold Water
1/4 tsp Sugar, Honey or Agave
2 Tbsp Bragg's, Tamari or Soy Sauce 

Heat 3 Tbsp oil in wok or large pan on medium high. Stir fry veggies - the basic veggies for this are a diced green pepper and a diced onion but you can use whatever you like.  Broccoli, Carrots and Snow Peas are all great. Remove veggies  to a separate bowl. Stir fry the marinated chicken in the pan until the chicken is done. Throw the veggies back in, and pour in the sauce.  Heat until thickened.  Serve over rice.

Cauliflower "Rice" (Low Carb Alternative)

This is such a good alternative to rice! I love it with stir-fry and don't even miss my once-beloved white rice when I have that meal.

Grate or finely chop a whole head of cauliflower - a food processor comes in very handy for this job, but you can also use a manual grater.

Saute for 4-5 minutes in a wok with a bit of olive oil and garlic. Serve.

Jasmine Rice

 

There is a restaurant in South Carolina called Yamato.  It's a hibachi restaurant but I haven't found another hibachi restaurant that is as good, though many come close.  The last time we went, we paid careful attention to how they cook the rice because it is SO GOOD.  We watched as they heaped some butter on it and light fried it on the grill.  That was it.  

Jasmine Rice

Cook rice as you usually would.  For us this means in a rice maker.  Prepare wok while rice is cooking by lightly spraying it with cooking spray.  As soon as the rice is done, transfer to wok and drop 2-3 Tbsp butter on top (more or less depending on how much rice you made.  You can add more if needed).  Stir fry the rice for a few minutes until it turns a light gold color, then pour into a serving dish.

Here is the full meal we usually serve: Bulgogi, Sesame Green Beans and Jasmine Rice.

Sesame Green Beans

I haven't been to a Chinese Buffet in years but my favorite thing to get was always the green beans.  They were crisp with a teriyaki kind of sauce and sesame seeds.  Yum.  I set out to make my own and this is the recipe I settled on.

Sesame Green Beans

1 lb  fresh Green Beans, trimmed

2 Tbsp Sesame Oil (the flavor of the oil really makes the recipe, IMO, but you can use other oil)

1-2 Tbsp Bragg's or Tamari or Soy Sauce

1-3 Tbsp Sesame Seeds

Steam the green beans for a few minutes to start them cooking but you still want them to be crisp.  Then stir fry in sesame oil 4-5 minutes.  Remove from heat, toss in Bragg's (or alternative) and sesame seeds.  Serve.

This is the full meal we usually have: Bulgogi, Sesame Green Beans and Jasmine Rice