-Nicole
Chicken & Vegetable Stir-fry (and tofu too)
to make this you will need:
- 3 large chicken breasts
- 1 package extra firm tofu (or double your chicken)
- a big bowl full of fresh stir-fry veggies, cut, rinsed and dries and ready to go (about 6 cups) Your choice here - I used red peppers, shredded carrots, broccoli florets and snow peas
- triple batch of teriyaki sauce recipe
- 2 tbs oil of your choice
The night before or 3 hours before cooking:
Make your marinade/sauce (recipe from Robin Robertson's Quick-Fix Vegetarian)
This has been tripled so you don't have to do the math. Just combine all the ingredients in a bowl and set aside.
- 3 garlic cloves, minced
- 3/4 freshly squeezed orange juice
- 3/4 cup Tamari
- 6 tbs freshly squeezed lemon juice
- 3 tbs light brown sugar
- salt & black pepper
Cut your chicken into smaller pieces and using a meat tenderizer, tenderize a little bit on each side. Place in a ziploc bag with enough marinade to cover chicken but not too much over (you want enough sauce left to have with the finished meal). Place in the fridge overnight.Yum
- Start by prepping your veggies. Cut your broccoli into smaller florets, cut your red peppers into thin strips, etc. Make sure to wash and dry (I use a salad spinner) too. Set aside
- For tofu place 1 tbs oil in a nonstick skillet over medium heat and brown on both sides. Remove from heat and set aside.
- For chicken place 1-2 tbs oil in nonstick skillet over medium - medium high heat. Drain the chicken and stir fry until slightly browned. Set aside.
- If your pan is too dirty get a new pan or wash the one you have. In the same skillet add a little oil if needed and stir-fry the veggies just until starting to get soft. You want a good crunch in them if you are going to heat up later in the week. Plus they are so good that way. Turn down the heat to low.
- While the skillet is still hot add your chicken or tofu (divide if you made both) and pour with remaining or some of the sauce/marinade and just warm everything up. Serve right away and store the rest in the fridge for the week. Its great cold too.
I am not sure how many serving this made - maybe 8 - we have been snacking on it all day.
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