Spicy Garlic Chicken Stir-Fry
I don't know about you but, I love Asian food! Stir-fry dinners are my go-to for evenings that I am feeling too tired to have to think about what I am cooking for dinner. Not to mention, my husband loves those evenings because he loves my stir-fry dishes. He claims that Asian cuisine is my specialty. I'm not sure about that but, I am sure that this stir-fry is packed full of flavor for your taste buds and nutrients for your body. I mention this within the recipe but, I think it is worth repeating… I highly encourage serving this stir-fry over cooked Lo Mein noodles or steamed white rice. They soak up that stir-fry sauce perfectly and it just becomes magic goodness in a bowl. This stir-fry truly is a light comfort dish that is good throughout every season of the year!
Equipment
- 1 Large Cutting board
- 1 Cutting Knife
- 1 Small Bowl
- Parchment Paper
- 1 Large Cooking Pan or Wok, if you have one.
- 1 Meat Tenderizer Tool
- 1 Medium Mixing Bowl
- 1 Whisk
- 1 Large Wooden Spoon
- 1 Microplane Zester/Grater
Ingredients
Stir-Fry Sauce
- 1/2 cup Soy Sauce – Low sodium.
- 1 tsp Ground Ginger
- 2 tsp Chili Flakes
- 1 tsp Sesame Seeds
- 3 tbsp Honey – I recommend local honey.
- 3 Fresh Garlic Cloves – Minced.
- 2 tbsp Corn Starch – Thickening agent.
- 1/3 cup Water
Stir-Fry
- 2 Large Chicken Breasts
- 3 tbsp Olive Oil
- 1 large White Onion – Chopped.
- 1 bunch Green Onions – Chopped.
- 1 6oz bag Snow Peas
- 1 10oz bag Power Slaw – Shredded red cabbage, brussels sprouts, broccoli, kohlrabi, carrots, and kale. Available at H-E-B grocery stores.
- 1 12oz bag Broccoli Florets
- 2 cups Lo Mein Noodles or Steamed White Rice – Optional to serve with the stir-fry. Highly recommended!
Instructions
Spicy Garlic Stir-Fry Sauce
- In a medium mixing bowl add 1/2 cup low sodium soy sauce, 1 tsp ground ginger, 2 tsp chili flakes, 1 tsp sesame seeds, 3 tbsp local honey, 3 freshly minced garlic cloves, 2 tbsp corn starch, and 1/3 cup water.
- Mix all of the ingredients together until the sauce mixture is well combined and a smooth consistency. Set aside.
Stir-Fry: Let's get cookin'!
- Place a large cooking pan or Wok on a stovetop burner and add 3 tbsp of olive oil to the pan or Wok.
- On a large cutting board, roughly chop 1 white onion, and 1 bunch of green onions, then set them aside within a small bowl.
- Pre-heat the large cooking pan or Wok to medium-low heat.
- Place two chicken breasts on your large cutting board and slice each of them down the middle of the breasts into chicken breast halves. Put a sheet of parchment paper over each chicken breast half and tenderize each breast half individually with a meat tenderizer tool until each chicken breast half is completely flattened.
- After each chicken breast half is tenderized and flattened, cut the chicken breasts into bite sizes.
- Lightly season the tenderized chicken breasts bites with salt, black pepper, and garlic powder.
- Place the lightly seasoned chicken breast bites within the pre-heated large cooking pan or Wok and bump up the burner heat to medium-high. Cook chicken breasts bites until they are completely cooked through and beginning to brown.
- When the chicken bites are fully cooked through mix in the following; add a 12oz bag of broccoli florets, 10oz bag of power slaw, 6oz bag of snow peas, and the chopped white onion, along with the chopped green onions. Stir together until everything is evenly combined within your large cooking pan or Wok.
- Finally, pour the stir-fry sauce over all of ingredients within the large cooking pan or Wok! Continue to stir it in until all of the ingredients are fully coated with this delicious sauce.
- Reduce burner heat to medium-low heat and allow the stir fry to cook for 20 to 30 minuets or until all of the vegetables are tender.
- When the vegetables are tender this stir-fry is ready to serve! You can serve this stir-fry over Lo Mein noodles or steamed white rice. I highly encourage you to do this! Enjoy, my friends!
Classic Beef Stroganoff
Beef stroganoff is one of my all time favorite classic comfort dishes! This dish brings back wonderful memories because it was the first meal that I made in the first home that my husband and I purchased. Actually, that is when this recipe was born! There I was, surrounded by an abundance of unpacked boxes one evening, feeling a bit overwhelmed as a young wife, and new homeowner; my husband and I were both craving a home cooked meal, since moving tends to come with eating out. I hadn't been to the grocery store much but as I started looking through a box labeled "pantry," I found a can of cream of mushroom, a bag of egg noodles, olive oil, some seasonings, and we had an onion along with a few pounds of ground beef in the refrigerator so I thought, "hmmm, I'll give beef stroganoff a try!" Now, I have modified this recipe a bit since the first time I made it, but every time I take a bite of this creamy comfort dish I am transported to time in history when our home was full of unpacked boxes and our hearts were full of excitement for our future in our new home.
Equipment
- 1 Large cast iron skillet pan – Make sure the skillet pan that you use has a lid. You can also make this recipe in a dutch oven.
- 1 Large Wooden Spoon
- 1 Large Cutting Knife
- 1 Cutting board
- 1 Whisk
- 1 Microplane or Garlic press
Ingredients
- 1 lb Ground Beef
- 2 tbsp Olive Oil – extra virgin
- 1 10.5 oz can Cream of Mushroom
- 3 cups Beef Bone Broth
- 1/2 Yellow Onion – chopped
- 4 Fresh Garlic Cloves – minced
- 1/4 cup Dry Red Wine – cabernet sauvignon or merlot
- 1/2 tbsp Salt
- 1 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 2 tbsp Sour Cream – generous table spoons
- 4 cups Extra Wide Egg Noodles – uncooked
- Parmesan Cheese – optional garnish
- Parsley (Chopped) – optional garnish
Instructions
- Pre-heat your large skillet pan to medium heat and pour 2 tbsps of extra virgin olive oil into the skillet.
- While the skillet is pre-heating, finely chop 1/2 yellow onion and mince 4 garlic cloves. Add the chopped onion and minced garlic to the skillet to begin sweating out the onions and garlic together.
- Add 1 pound of ground beef to the pre-heated skillet to brown.
- Season beef with 1/2 tbsp salt while browning in the skillet.
- Continue cooking the beef over medium-low heat.
- Pour in 1/4 cup dry red wine of choice to the skillet. This will smell amazing!
- Once the beef is fully cooked, whisk in a 10.5oz can of cream of mushroom, and 3 cups of beef broth until everthing is evenly combined.
- Then whisk in 2 very generous tbsps of sour cream until evenly combined.
- Reduce burner to low heat.
- Now add 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1 tsp black pepper. Stir in seasonings until they are fully combined in the stroganoff sauce.
- Finally stir in 4 cups of uncooked extra wide egg noodles to the stroganoff sauce.
- Put the skillet lid on the pan and let the stroganoff simmer for 30 minuets. Stir frequently to prevent any noodles from sticking to the bottom of the skillet while cooking.
- Once the egg noodles are fully cooked this beef stroganoff is ready to be enjoyed!
Notes
If you want to add a little extra love to this dish, I suggest garnishing it with shaved parmesan cheese, and finely chopped fresh parsley or dried parsley. So delish!
