This Asian-style meal includes frying all the vegetables, chicken breasts, and rice whilst drenching the whole thing in soy sauce. Following no particular recipe, I simply invented as I went. Since there is no measuring involved, the meal comes out differently each time you make it.
I started out by cutting a few chicken breasts into bite sized chunks. I fried them with minimal oil until they were cooked, and just beginning to brown. Seasoning included generous salt and pepper, as well as a few dashes of Worcestershire sauce. At the same time, I was cooking some non stick rice in the microwave. Both the poultry and the rice were set aside while the main part of the dish was prepared: the vegetables.
These included onions, baby carrot coins, broccoli, cauliflower, and zucchini, all cut up into bite sized pieces. When the carrots and broccoli were no longer that crisp, I added in the chicken. This mixture received another small dosing of Worcestershire sauce. My skillet was too small for the large portion that I was making, so I was forced to transfer the vegetables and chicken to a larger pot for this next step. The rice should also be fried, so it was added to the vegetable mixture on medium heat. While stirring and mixing everything thoroughly, I added a generous amount of soy sauce, giving the dish its appealing browned look.
For dessert, there was a scrumptious coconut cream pie with a graham cracker crust. Sadly enough, the pie was such a hit that it was gone before I had a chance to photograph it. Another time, then.
But for now, enjoy your chicken stir fry style dinner!
No comments:
Post a Comment