Wednesday, November 7, 2007

Little fry Stir Fry

I have known for awhile that Matt does not like Stir Frys. At all. Generally the vegetables are too crunchy, the rice is too mushy, and the meat is over cooked (don't even mention tofu). So, with some trepidation, I added a stir-fry to this week's meal plan and he wasn't exactly thrilled. Excecpt that garlic was in the title, and that was pretty cool.

I almost made soup tonight as he had a bad day, but NO! I stuck to my guns and made an amazing dinner, I must say. With a glass of Claiborne and Churchill wine at my side, this was incredibly satisfying. What was even more thrilling was that Matt loved the dish! He said to add it to the "regular" menu, and I can definitely do that. We have discovered a new family favorite!

Sorry for the lack of pictures! None on their site and I can't find my camera.

Garlic Chicken Stir-Fry

Ingredients

12 ounces skinless, boneless chicken breast halves
1 cup water
3 tablespoons reduced-sodium soy sauce
2 tablespoons dry white wine
1 tablespoon cornstartch
2 tablespoons cooking oil (I used Canola)
10 green onions, bias-sliced into 1-inch pieces
1 cup thinly sliced fresh mushrooms
12 cloves garlic, peeled and finely chopped, or 2 tablespoons bottled minced garlic
1/2 cup sliced water chestnuts
hot cooked white rice (optional)

Directions

1. Cut chicken into 1/2-inch pieces. Place chicken in a resealable plastic bag set in a shallow dish. For marinade, stir together water, soy sauce, and vinegar. Pour over chicken; seal bag. Marinate in the refrigerator for 30 minutes. Drain chicken, reserving the marinade. Stir cornstarch into reserved marinade; set aside.

2. Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add green onion, mushrooms, and garlic to wok; cook and stir for 1 to 2 minutes or until tender. Remove vegetables from wok.

3. Add chicken to wok; cook and stir for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir marinade mixture; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Add water chestnuts. Cook and stir about 1 minute more or until heated through. Serve with rice. Makes 4 servings.

Garlic Chicken Stir-Fry with Cashews: Prepare as above, except stir 1/2 teaspoon crushed red pepper into marinade. Stir in 1 cup cashews with water chestnuts.

Nutrition Facts per 1 cup: 511 cal., 25 g total fat (5 g sat. fat), 49 mg chol., 495 mg sodium, 44 g carbo., 3 g fiber, 30 g pro.Daily Values: 10% vit. A, 18% vit. C, 9% calcium, 25% ironExchanges: 2 1/2 Starch, 3 Very Lean Meat, 1/2 Vegetable, 4 Fat

2 comments:

Cindy said...

12 CLOVES OF GARLIC!!! Now that's what I'm talking about!!!

Camille said...

I actually just used one clove of garlic and that was plenty. But use 12 if your heart desires! :)