This is a super simple dinner but it’s yummy and all of us will eat it. It would be better served with some form of soy sauce (I used to use Bragg’s liquid aminos) but Jacob can’t do soy, so neither can I. Oh well…still yummy.
It’s really my lame attempt at “Asian” food, given that I know next to nothing about the cuisine. That’s okay too…because we like it. 🙂
- 1 lb. chicken (breasts or thighs; boneless and skinless)
- 1 tsp. fresh grated ginger
- 1 clove garlic, grated or minced
- 1 tsp. sea salt
- 2 tbsp. oil (coconut, sesame, etc.)
- 3 – 4 carrots, sliced
- 1/2 lb. sugar snap peas
- 1/2 lb. broccoli florets
If you’re cooking rice to go alongside, start it first. I made brown rice cooked in chicken stock to go with mine.
Slice your chicken into strips and put it in a frying pan. Top with the three spices.
Slice your carrots. I like the “match stick” style for stir-fry. Then get out your other veggies and have them ready.
Cook the chicken until it’s basically done. You want the chicken thoroughly cooked (about 10 – 15 min.) but the veggies only lightly cooked. Once the chicken’s basically done, add the veggies to the pan. Mine’s a little too crowded…
Cook and stir until the veggies are hot and slightly cooked. They should still have a “snap” to them, but they shouldn’t be entirely raw. This should take 3 – 5 minutes over medium high heat.
Serve over rice!