Saturday, August 21, 2010

Sweet & Salty Stir Fry

Hey All,

I am so sorry for the delay in post's. My daughter has been down with a yucky virus and just now has stopped running a fever and eating a little bit. I hate seeing her sick and when she is sick she wants to be rocked and cuddled (I love the part tho)! But good new she is feeling better and I am hoping she will continue to get better. I have two recipes to share tonight. I will post them in separate blogs tho.

This recipe I am about to share is my take on a Stir Fry. It is a mix between a Lo Mien and a Stir Fry. I found a Lo Mien Recipe I wanted to try along with a Stir Fry I wanted to try. I liked the sweet element I found in the Lo Mien which was the honey of course. Then I enjoyed all the veggies that the stir fry had. So I came up with this recipe! And it turned out amazing! Its a little work but I promise once you eat it you will not be sorry and the Stir Fry/ Lo Miens at the Chinese restaurants will never compare!

***You will Notice in the recipe Red & Green Bell Pepper's! You will not see them in my dish because they were not on sale that week! But if you like Red and Green Bell Pepper please use it cause it just adds another flavor element and is so yummy!***

Sweet & Salty Stir Fry

4 Skinless, Boneless Chicken Breast Halves (Cut into thin strips, or chunks)
1 Tablespoon + 2 Teaspoons Honey, divided
3 tablespoons Vinegar (Your choice I use White, you can use Rice Wine, Apple Cider, any you like)
1/2 cup Low Sodium Soy Sauce (Divided)
1 1/4 Cups Low Sodium Chicken Broth *Just shy of a 14.5 oz can*
1 Cup Water
3 Tablespoon Olive Oil (Divided)
1/2 Teaspoon Ground Black Pepper
2 Tablespoon Cornstarch
1 (12 ounce) Package Uncooked Spaghetti
1 Tablespoon Minced Garlic
2 cups Sweet Baby Carrots *Cut in Strips*
2 cups Sweet Onions *Cut in Strips*
1 Green Bell Pepper *Cut in Strips*
1 Red Bell Pepper *Cut in Strips*
2 cups Brocolli *I used fresh you can also use frozen(just make sure its thawed)*


1. In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of Honey, 1 1/2 Tablespoons Vinegar and 1/4 cup Soy Sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for 1-3 hours. No longer because the vinger will start to break down the chicken and give it a weird texture.

2. In another medium bowl, combine the Chicken Broth, Water, 1 Tablespoon Olive Oil, Pepper, remaining Honey, Vinegar and Soy Sauce. Then In a separate small bowl you want to dissolve the cornstarch with 2 Tablespoons of the mixture listed above and slowly add to the bulk of the mixture, stirring well. Set aside.

4.Cook the spaghetti just shy of being done, drain and set aside.

5.Heat 1 tablespoon of Olive Oil in a large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry until browned. Then set aside on a plate.*You want them to have a little char on them.*

6. Heat the remaining olive oil in the pan over high heat. Add the Garlic, Onions, and Bell Peppers saute til Caramelized. Add Carrot's, & Broccoli and stir-fry for until tender but with a slight bite and lightly Caramelized. Add the reserved sauce mixture and then the chicken. Simmer until the sauce thickens. Add the reserved noodles and toss gently, coating everything well with the sauce, Cook for an additional 2 to 3 mins so the flavors can get in the noodles.



Anonymous said...

I really liked your site til I got to the end and it was served on styrofoam plates, I was horrified. STOP THAT!!!