Kids’ Favorite Chicken Stir Fry

Kid's favorite stir fry

On Valentine’s Day, my mother-in-law cooked this stir fry for our family and my kiddos inhaled it. Not since the Crock Pot Honey Sesame Chicken has a meal received such rave reviews from the kid voters in our family.

The kids were happy because it tastes delicious. I was overjoyed because I didn’t have to cook dinner it’s filled with great protein and veggies. I begged my MIL for the recipe, only to hear those dreaded words…I’ve been making this for so long, I don’t even use a recipe.

Well, crap.

But at 11pm last night, I found the recipe in my inbox. Bless her heart, my MIL sat down at her computer and plunked out each and every step — so that your kids can enjoy this yummilicious dish too.

If you don’t have a wok, use a skillet that’s bigger than your burners. It will allow you to push veggies off to the side as you stir fry, so they don’t keep cooking.

Kids’ Favorite Stir Fry

Kids’ Favorite Stir Fry

Ingredients

6 Skinless, boneless chicken breasts

 

Marinade:

Cut chicken into 2" cubes, Mix marinade ingredients together in medium size bowl, add chicken. Cover and store in refrigerator for at least two hours, up to overnight.

4 tablespoons soy sauce

4 tablespoons cooking sherry

4 tablespoons brown sugar

2 cloves chopped garlic- large cloves

2" piece of peeled chopped ginger

2 tablespoons cornstarch

Ground pepper to taste

 

Slice the following veggies on an angle:

1 yellow onion

4 ribs celery

2 red peppers

1 green pepper

 

1 pkg. sliced mushrooms

Bok choy, chopped

Water chestnuts

Snow peas

Shredded or sliced carrots

peanut oil

additional minced garlic and ginger to taste

1-2 cups chicken stock

2 tablespoons cornstarch mixed with 1/4 cup cold water

Instructions

In large skillet with small amount of peanut oil, stir fry chicken over medium heat until tender.

Starting with onion, stir fry veggies one at a time in a small amount of peanut oil. Add additional garlic and ginger to taste. As each vegetable gets slightly cooked, push to the sides of wok and add the next. Repeat until all are crisp. Do not overcook.

While veggies are still crispy add chicken stock, 1-2 cups, and cornstarch mixture. Keep mixing with veggies until sauce thickens. Serve over brown, or white cooked rice, or rice noodles. Spoon cooked chicken on top of veggies. Top with sesame seeds if desired.

http://sugarmamacooks.com/kids-favorite-chicken-stir-fry/

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