December 9, 2011



Reasons to order take-out:

  • convenience

Reasons to cook take-out at home:

  • easy
  • quick
  • healthy
  • cheap

When asked take-out or take-in, you know which one gets my vote.  Tonight we feasted on Chicken Stir Fry with Brown Rice and a side of Edamame.  The whole dish took about 30 minutes from start to finish and was tastier, and better for you, than any take out I have had in a while.

By using some frozen veggies (broccoli and edamame) and instant rice, this recipe lends itself to a quick weeknight meal with minimal prep time. 

No guilty feelings afterwards and quick clean up.  Wok and roll!




Chicken Stir Fry

Print this recipe!


1 lb chicken breast strips

2 t oil

4 C vegetables (broccoli, red & green peppers in strips, carrots, mushrooms, water chestnuts, etc.)

1 1/2  C chicken broth

3 T reduced sodium soy sauce

3 T cornstarch

2 t brown sugar

1 1/2 C rice (brown or white)


Stir fry chicken in hot oil in large skillet until brown.  Add vegetables; stir until done.  Mix broth, soy, cornstarch and sugar.  Add to skillet.  Boil and continue for 2 minutes.  Prepare rice.  Serve chicken mixture over hot rice.


chicken stir fry




chicken stir fry1

No comments:

Post a Comment