I’m calling for a time-out. Whew. I can barely snap my jeans after the exigencies of last week. A couple of hours at the gym and a lightened up stir-fry is on the docket for today. This is a recipe drenched in flavor, not fat.
It's a cinch to slice chicken breasts thin when they are partially frozen.
It’s also a recipe that can be adapted to any leftovers you may have in your fridge. I have frozen chicken breasts and miscellaneous vegetables. I’m glad the chicken is frozen; I’ll thaw it an hour or so then slice it. It’s far easier to get those paper thin slices of chicken, which cook quickly, when the breasts are slightly frozen.
Let chicken marinate as you prepare your ingredients.
If ever there were recipes that required you gather your mise en place prior to beginning, stir fries would rank at the top. Let the chicken marinate while you prep your ingredients.
I used Trader Joe’s Quick-Cook Organic Brown Basmati Rice. Most brown rice takes a good 45 minutes to cook; this brand is ready in 15 because the rice is par-boiled. I still prefer the bite and flavor of the long cook version, but I turn to this cello bag when I’m in a hurry. To my palate, it’s one of the better quick-cook brown rice options.
My kids gave me an Instant Pot for Mother’s Day. Both passionate cooks, they told me they couldn’t imagine life without the contraption. But, to be honest, I rolled my eyes when opening the box—the last thing I need is another kitchen gadget cluttering my counters. That’s until I spied a yogurt button on the panel. I can make … Full recipe post »
Update: 1 cup of wild rice and 1 cup of farro both cook at the same time (as long as they’re not quick cook) and work great as a base for the chicken in this recipe, too. This morning we woke up to the first real snow of the year––good thing I’d purchased a chicken. … Full recipe post »
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