I have this wonderful feeling, something is coming your way!!
Yes, I may not be spending time in the kitchen today, but I can still sing when I am not there!! Today has been a day for errands, and thankfully there was leftovers of bacon cheesesticks and homemade pizza for hubby while I was gone. Tonight will be a simple dinner - nothing elaborate. Just boiled boneless, skinless chicken breast and green beans - not sure what else might pop up to go with this healthy meal. Tummys have been a little upset around here lately - I think it is that flu bug that has been going around - at least I hope and pray that is all that it is. So dinner tonight is comfort food.
On to what to blog. I think today I will share with you my dinner from the other night. Another one of hubby's favorites. I call it chicken stir-fry Karen style - he calls it chicken boil - lol. That is because I use chicken broth rather than oil in my stir-fry...you know - gotta watch those calories and all - especially with the pizza splurge!!!
Karen's Chicken Stir-fry
1 and 1/2 pounds skinless, boneless chicken breast - still partly frozen (about 4 breasts)
1/8 cup low-fat, no added msg chicken broth
2 large sweet onions
1 small bag of baby carrots
1 (8 oz.) pkg fresh mushrooms
1 can green string beans
4 - 6 Tbsp. Soy sauce
While chicken is still partly frozen, slice into slices - not too thin - for stir-fry. Continue to thaw.
Peel onions, cut in half, and then slice each half so onion pieces are larger.
If baby carrots are nice and small, then all you need to do for those is to rinse them, if larger, then cut larger ones in half length-wise.
If fresh mushrooms are whole, then slice those also.
Open and drain can of green beans.
Once you are ready to start cooking, put about 1/8 of a cup of chicken broth in large nonstick frying pan, or chicken fryer pan. Let this heat up, and then start laying chicken slices in to cook. You may even want to use less broth if your chicken is not totally thawed. Sprinkle a little salt or whatever seasoning you like on your chicken, or you can leave it plain. Flip chicken slices over to cook thouroughly. Once chicken is cooked, remove to a plate covered with a paper towel. This will rest the chicken as you start the veggies. Drain the broth from the pan and wipe pan out with paper towel.
Add a few more drops of chicken broth to pan and add sliced onion, mushrooms and baby carrots. Watch that they do not go dry, but the fresh mushrooms will put off some liquid. I cook this for about 15 minutes, watching and stirring about every 5 minutes. If you prefer your carrots not to still have a crunch, then cook a little longer. Return cooked chicken to pan and add green beans. Stir and heat about another 5 minutes till beans are hot. I also add my soy sauce at this time - it varies as to how much you would like on your food. Lightly I would say about 4 Tbsp.
This can also be reheated. Heat up nonstick pan and add leftover stir-fry. There will be some liquid in the leftovers, so I usually just keep my eye on it, stirring often and covering it. Takes about 5 minutes to reheat on stove.
Note : If you are using can mushrooms, add at the same time as your green beans.
TIP: When storing fresh mushrooms that have been purchased, remove from wrapped containers,
and place in paper lunch bags, then put in vegetable crisper in your fridge. This prolongs their
freshness, and keeps them whiter longer. The paper bag draws the moisture rather than them
sitting in the airtight containers where they begin to rotten.
Bon appetit!!!
No comments:
Post a Comment