Ok, Ok so maybe we should call it “kitchen stock stir fry” but somehow, it just dosen’t have the same ring to it does it?
I call this “Pantry” Chicken Stir Fry because this is one of those go-to meals that I make where I always have all of the ingredients stocked in my kitchen, no grocery shopping required.
This is fast, healthy and delicious. You know, I’m funny about chicken stir fry, because I know it’s always there, always just waiting to be made, I ignore it, it’s really quite rude of me. And yet, whenever I do make it, usually out of desperation, I inevitably find myself saying, “you know, I should make this more often!”
Everything I need is either in my freezer – in fact, most of it is – or in my pantry or fridge. I always have chicken and bag of both Szechuan frozen veggies and Peking stir fry veggies. I like to have a mix of both because they have different things.
Sometimes, if I’m lucky, I have cans of bamboo shoots and water chestnuts and the little baby corn that Tom Hanks nibbles in the movie “Big” (anyone, anyone? Buller?)
and I combine that with a few things from my fridge (soy sauce and such)
and throw it atop a bed of fluffy quinoa cooked in chicken broth (stay with me I’ll get to the quinoa later) and I’ve got stir fry heaven.
I realize my jar says “red quinoa”..I’m not perfect ok?
What is so great about this that you can put in anything you like to suite your taste. These are just MY personal favs.
Pantry Chicken Stir Fry over Quinoa
1 1/2 lbs chicken breast, trimmed and cut into chunks
1 bag frozen stir fry mix of your choosing (I like 1/2 of each type)
1/2 bag frozen broccoli florets
1 can of baby corn (optional)
1 small can of bamboo shoots (optional)
1 small can of sliced water chestnuts (optional)
4 cloves of garlic minced
2 cups of chicken broth (low sodium, organic)
1 cup of quinoa
1/2 cup + 2 tbs. of low sodium soy sauce
4-6 tbs. sesame oil
1 tbs. canola oil
2 tbs. stir fry sauce (optional)
Trim your chicken and cut into bite sized pieces.
I’d like to point out that this is was the last of my chicken from Adam’s Farm (there will be a post about that later)