Tuesday, August 16, 2016
Tuesday, December 6, 2011
Chicken Stir Fry w/ White Rice
(This recipe makes enough for 2 people, with left overs!)
1/2 cup Orange Juice
1 tablespoon Lime Juice
1 1/2 teaspoons Fresh Ginger
1 tablespoon Ketchup
1 teaspoon Cornstarch
Salt and Pepper
1 cup White Rice
1 pound Boneless, Skinless Chicken Breast
1 medium Onion
1/4 Red Pepper
1/8 Green Pepper
I prep everything before I start making the meal.
I especially do this when there are a lot of
ingredients that need to be chopped or measured.
It makes things go quicker, and I never lose
control of what I am doing.
So, anyway, I butterflied my chicken breast,
then I cut it into strips. I cut the strips
into small chunks like...
I only used 1/4 of the red pepper. I didn't want the red or
the green pepper to over power the meal. I cut the pepper
and then I cut them into smaller, bite size strips.
I did the same with the green pepper.
I chopped the scallions into minced pieces. I separated
the two scallions because I need one for the sauce,
and one for the stir fry.
I cut the ends off of my onion,
then I peeled the onion, and cut it in half.
I only used about 5 thin slices.
Peel the fresh ginger with a veggie peeler, then chop with a knife.
This is hard to see. But really chop them tiny. Minced actually!
Now that your chopping is done, make your rice.
I used a medium grain rice. Follow the directions on
While the rice is cooking, make the sauce.
Add the orange juice, lime juice, ginger, and 1 chopped
scallion to the pot.
Next add the ketchup, the salt and the pepper.
It's time to add the cornstarch.
The cornstarch is added to act as a thickener to your sauce.
In order for it to work effectively, add the cornstarch to
1 tablespoon of water in a small bowl.
Mix it together very well.
Add it to the pot.
Add it to your pot, and bring it to a boil.
Reduce to medium, and simmer until thick and shiny.
This should only take about 1 minute.
Then set your sauce aside.
Start the chicken cooking.
Because you are stir frying, cook on med-high to high,
and keep turning the chicken. Keep it moving around the pot.
Whip your 2 eggs together. You are making scrambled eggs
Get them cooking.
Now start your veggies. I put them in a separate pan,
but you could put them in the pan with the chicken if you would like.
Cook the veggies with some butter, or pan spray
on medium high.
When the egg is just about done, add it to the
veggies to finish cooking. If you stir fried your veggies in the
same pan as the chicken, still add the eggs to the pan.
It won't make any difference.
Build the plate by first laying down a scoop of rice.
Flatten it a little on the plate.
Top with the veggie and egg mixture, then some chicken,
and finally the sauce, drizzled over the top.
Here is a side note to this recipe.
If you would like, once you have built your plate,
take the plate and put everything on it in a frying pan.
Stir fry on high for just a few minutes, until the rice gets
brown with little crispies.
Then put it back on your plate and eat.
It's delicious both ways!
(The sauce recipe is from Get Saucy by Grace Parisi)
Thanks for joining The Freshman Cook today.
I hope you are enjoying the 25 Days of Christmas Blog Share.
Stop by every day for a different Christmas treat by one of our talented bloggers.
See you tomorrow!
Thursday, June 16, 2011
Jasmine Rice w/ Honey Orange Sauce
1 can Coconut Milk
Let's make our rice first. Then we can make the sauce
and stir fry while the rice is cooking.
Pour the coconut milk into a bowl or measuring cup
like I did. The milk is solid with some juice in the can,
and we need to mix it up before using it.
Stir the coconut milk and then put it into a pan that
you can cook the rice in. Add about 1/4 cup of water.
You will be cooking the rice in the coconut milk, not in water.
Let the rice come to a boil, and then add your rice. Cover
the pan, reduce the heat to let the rice simmer for 25 minutes.
Taste the rice at this time. If it is not soft and wonderfully
good, then let it continue to cook until it is. If you are worried
about the pan getting dry, add some water~just a little.
This is how it looks when it is done.
3 tablespoons Honey
1/2 juiced Orange
1 teaspoon Crushed Red Pepper
1 clove Garlic~chopped
3 tablespoon Soy Sauce
Add the honey, juice from the orange, crushed red pepper,
garlic and soy to a bowl and set aside.
That was easy!!
3 cloves ~chopped
1 slice of onion
1/4 of a Red Bell Pepper
1 Green Onion Stalk
1/4 cup Snow Peas
Start by slicing your green onions at an angle.
Cut your onion into medium length pieces, Cut your red
pepper into pieces to match the length and width of your
onion. Chop the garlic and add your snow peas to a bowl.
Set the bowl aside.
LET'S PUT IT ALL TOGETHER!
Put your stir fry and sauce into a frying pan and
cook on high heat, stirring about 95% of the time.
Cook until tender. You can check the onions to be sure!
Your rice should be done by now.
Add a scoop of rice to your plate with the chicken skewers
from your entree part of the meal.
Spoon some of the sauce from the stir fry over the rice.
Add some of the stir fry vegetables.
You are done!
Isn't that pretty!!?
Thanks for joining me today. I hope you enjoyed making this meal.
Tomorrow we will finish our meal with Happy Cookies.
I can't wait! See you then!
Cost of Jasmine Rice
Jasmine Rice .64
Coconut Milk 1.42
Total Cost 2.16
Cost of Honey Orange Sauce
Red Pepper .01
Soy Sauce .18
Total Cost .71
Cost of Stir Fry
Red Bell Pepper .05
Green Onions .10
Snow Peas .66
Total Cost .95