Original post November 29, 2011
Tonight’s dinner was inspired by a show I used to watch on Food Network called Semi-homemade with Sandra Lee. Her whole thing was that you can make cooking more manageable by combining premade foods with other homemade items. Now- she always went way over board with coordinating apps, desserts, table decor, and even a signature cocktail to go with each meal. I took this concept and created a meal that my husband and I really enjoy. It’s not quite as good a real Chinese food from a restaurant, but it’s good enough to satisfy our cravings until it’s one of our “eat out” nights.
Chicken Stir Fry (for 2 people)
Pam Cooking Spray
Hoisin Sauce (found in the international section of grocery store)
6 chicken tenders, cut into 1 inch cubes
1 bag of steamer vegetables (you can pick out which vegetables you like…sometimes we do just broccoli, but most times I use the mixed bag that has broccoli, snow peas, carrots, and water chestnuts)
1. Start boiling the water for the rice. This is when I usually cut my chicken into cubes. Add rice to boiling water. Heat large cook pan over medium heat and spray with pam. Add chicken to pan.
2. Add 2 TBSP of Hoisin Sauce to the chicken and mix. Cook until chicken is brown.
3. While this is all going on, steam the bag of vegetables for about half of the cooking time in the microwave. Then, add the vegetables to the pan with the chicken. If you like a saucy stir fry add some water and about 1/4 cup more of Hoisin. If you don’t want to much sauce just add the 2 more TBSP of the Hoisin.
4. Let chicken and vegetables cook through together until the veggies are cooked. Sometimes I add water to steam the veggies a little more.
5. Serve over rice.
For me, it takes 30 minutes from stove to table. You can use as much or as little Hoisin as you like. I think this recipe would also be good with shrimp or beef. Enjoy 🙂
Posted by Jaclyn Griffith at 5:14 PM 0 comments