No Time To Cook? Here’s a Quick Eight-Minute Stir Fry.

Here’s a sure-fire recipe I have been using for years on those nights when I want a healthy, hearty meal BUT just don’t have the time to cook it. I make a quick chicken and broccoli stir fry. I used to make it in my wok, but any sturdy frying pan will do. I’ve been using our All-Clad-like chicken fryer pan (and I don’t fry chicken!). It has high sides, so the cooking time is even.

The ingredients are simple. Just slice a boneless chicken breast, one bunch of broccoli and an onion into bite size pieces. Usually hubby does this while I accumulate the rest of the cooking necessities. Here are the basics that I use. For the Asian sauce, you can use any flavor you’d like (such as Sweet & Sour, General Tso’s or Sesame…..to name a few) Most of these ingredients I purchased at Aldi. I use a combo of the pure sesame oil (very expensive @$6 a bottle!!) mixed in with virgin olive oil as a sauteing base (olive oil is in the glass decanter) Also, in a separate glass, I mix one heaping tablespoon of corn starch with 1 cup of cold tap water and set it aside.

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These are my basic ingredients for a perfect stir fry. Add black pepper to taste.
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Before I start stir-frying, I pour one cup of white jasmine rice and 2 cups of water into my rice cooker and press ‘start’. It takes longer to cook the rice than the stir fry!

Heat up your skillet till a drop of water quickly evaporates upon contact. Add in equal parts sesame oil and olive oil to evenly coat the bottom of the pan. Toss in your broccoli first and saute for a few minutes before adding in the chopped up onion. If you want to speed up the stir-frying, cover the pan. Why? See all that steam? if you cover the pan the steam will cook the veggies faster! And we are in a hurry here, right?

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Once the veggies are cooked, remove to a platter. Add in again equal amounts of sesame oil and virgin olive oil and toss in the cut up chicken pieces till a toasty brown.
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This is what the cooked, stir-fry veggies should look like when done. Go for that browned, caramelized look (and taste!)
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After the equal part sesame oil and olive oil have heated, toss in your cut up chicken pieces. When fully cooked, add in about 1/8 of a cup of soy sauce. Stir.
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Add in that glass of cold water that has been mixed with that heaping tablespoon of corn starch. Stir till thickened. Then quickly add in your selected Asian sauce (about 3/4 of a cup), ginger, black pepper. Do NOT keep over heat for too long as the sauce will thicken too much and you’ll have glue. Remove from the heat and add back in your cooked veggies.
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Toss/stir just till all warmed up. Serve quickly over your finished cooked jasmine rice. You can use any rice you’d like but for that authentic Asian taste, I only use jasmine rice.
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Here is your finished, fully cooked meal (in under 8 minutes!!!) Enjoy. Hubs and I ALWAYS have seconds. Yup. It’s that good. You can also top your serving with sweet & sour sauce (also called ‘duck sauce’). Delish!

Clean up is a breeze. Everything literally is made in that one pot, which gets tossed into the dishwasher, along with the 2 or 3 plates I used in the preparation and serving. The rice cooker has to be cleaned by hand. Sorry (but not the glass top….that can go in the dishwasher…yay!)

Enjoy!

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