Chicken Stir fry

We wanted our first "real" meal in the new kitchen to be stir fry (preferably venison, because it's super tasty, super healthy, and super free!)... finally had it tonight! It was chicken, but it was still delicious.

We made chicken stir fry because Nathan's mom and grandma aren't huge venison fans, and we were hoping they'd join us for dinner. Nathan's mom didn't get a chance to stop down, and his grandma is pretty weak (she's going through chemo). So it was just the two of us tonight.

I found a delicious recipe online at cooks.com a while back, it calls for venison/beef... We tweaked it to fit the vegetables we had available, and it was great. This time around, we kept everything the same (as our first time) and just switched out the meat. 

The chicken gets cut up into little strips so that it cooks quickly in the pan (or wok, if you've got one... which we don't). The recipe calls for 2 pounds... 

Then, the marinade: 2 tbsp wine/beer (we used tasty home brew the first time, tonight was just Miller Lite... which worked out fine), 2 tbsp soy sauce (we use 1 tbsp soy and 1 tbsp teriyaki... if you're trying to avoid soy for health concerns, go ahead and do all teriyaki), 1 tbsp cornstarch, ¼ tsp powdered ginger, ¼ tsp black pepper, ¼ tsp garlic powder. Put the meat in a bowl, pour the marinade over it... then, either marinade the meat for 1 hour at room temperature or overnight in the refrigerator. 

It doesn't look appetizing at all right now. But, it will be.
(Photo courtesy of me)

The marinading period is a good opportunity to cut up your vegetables. We like to use baby corn, broccoli, mushrooms, green beans, and peas. Water chestnuts, carrots, and onions are also great options (if you're not cooking for Nathan).

After the meat has marinaded long enough, add 2 tbsp of oil to a pan or wok and get it nice and hot. Drain the meat from the marinade (but don't get rid of the marinade... we just move the meat straight from the bowl to the pan with tongs). Add the meat, lightly brown it, and remove. Then you'll add your vegetables to the oil. Before adding vegetables, consider the cooking time for each of them. You'll add the vegetables, one by one, and leave them cooking. If you let your vegetables get mushy in the pan, they will not taste as good. Today, we added the broccoli too early... Once all your vegetables have been lightly cooked, add the meat back and pour the marinade over everything. Reduce heat and let everything simmer for 4-5 minutes.

So much green! So healthy! (Photo courtesy of me)

While you're preparing all this, keep in mind that you'll want a pasta or rice of some sort to go with it. Don't by Knorr Side-in-a-bag Lo Mein, it's pretty awful. White rice, fried rice (a whole nother kitchen endeavor), egg noodles... all great options. Cook accordingly before your stir fry is done simmering.

Once everything is done, plate the pasta/rice first, then cover your plate with stir fry and eat up! We've barely got any leftovers (but the leftovers we do have will be my lunch tomorrow, I guarantee it!)

So, what's for dinner at your house tonight?