The kitchen is a country in which there are always discoveries to be made.
-Grimod de la Reyniere
Recipe source: yours truly
Stir-fry is one of those magical “throw-together” recipes that has a million variations… it can be made to clean out your produce drawer, exercise your creativity, and give you a big, delicious serving of veggies. It’s also a balanced one-dish meal, which makes it great for leftovers.
All of the following ingredients can be good choices for a stir-fry, and this is by no means an exhaustive list.
Most crucial for me is the grated ginger. (Well, maybe second to garlic, but that goes without saying, no?)
I like my stir-fry over rice, so the first step is to get that cooking. I use a rice cooker and usually make jasmine rice, because I love the smell of it cooking.
Next, I sprinkle cubed chicken breasts with salt and pepper and saute.
Once chicken is cooked through (or nearly cooked), I remove it to a plate. In the same skillet (the biggest one I have), I saute garlic and ginger in vegetable oil, then add all the chopped veggies at once.
Once they’ve begun to soften, I add the chicken back in to warm up, and saute for about 2 to 3 minutes. During the last minute of cooking, I sprinkle in a handful of chopped peanuts, to coat them in sauce but not soften. I love the crunch the peanuts give.
Lastly, spoon over rice and serve!
RECIPE – Stir-Fry
1 1/2 cups jasmine rice
1 lb chicken breast, cut into cubes
2 tablespoons vegetable oil
3 cloves garlic
1 1/2 tablespoons fresh ginger, finely chopped
2 tablespoons oil
1 red bell pepper, seeded and diced
3 carrots, diced
3 stalks celery, diced
1 cup mushrooms, diced
~10 snow peas, halved
1/2 jalapeno, seeded and finely chopped
1/4 cup coarsely chopped peanuts
Cook rice according to preferred method. Sprinkle chicken cubes with salt and pepper. In a large skillet, heat 1 tablespoon of oil and cook chicken until no longer pink. Set aside.
In the same skillet, cook garlic and ginger until just shrinking, about 15 seconds. Add bell pepper, carrots, celery, mushrooms, snow peas, and jalapeno, and cook until slightly soft, about 10 minutes. Add chicken and peanuts and cook just long enough to heat chicken through, about two minutes. Spoon mixture onto rice and serve.