October 20, 2010

Stir-fry success!

Last week I made the best stir-fry I've ever made.

The point of this post isn't to brag (though I am pretty excited), but to share it with you!

Stir-fry is one of Nick's favorite meals, and much to my chagrin, I hardly ever make it. I've had it stuck in my mind that it's expensive and time consuming. Well, last week it finally clicked--it's not!

Between planning ahead and using whatever veggies we had in the house (and you can do the same, though I think I'll stick with what I used this time), I was able to make the best stir-fry I've ever made. And, to Nick's excitement, plan to have it a regular on our menu. I had cooked the chicken beforehand in a skillet with ginger powder, garlic powder, salt and pepper, which made it even quicker. Enjoy!

Simple Stir-Fry

• 3 cups rice (any type you want)
• 2 chicken breasts, cooked and cut into thin strips
• 8 0z. sliced mushrooms
• 1/2 red pepper, cut into 1/2 inch strips
• 1/2 green pepper, cut into 1/2 inch strips
• 1/2 red onion, sliced into rings (yellow will work too, though they should be chopped)
• 8-10 oz. fresh baby spinach
• 1-2 whole carrots, cut into matchsticks
• 2 cloves garlic, minced
• 3 Tbsp. canola oil
• 3 Tbsp. soy sauce
• 1 tsp. ginger powder
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. red pepper flakes
• salt and pepper to taste

• 1/2 cup soy sauce
• 1 Tbsp. brown sugar
• 1/2 tsp. red pepper flakes
• 1 tsp. ginger powder
• 1/2 tsp. garlic powder
• salt and pepper to taste

Preparation InstructionsCook rice according to directions. Set aside.

Stir sauce ingredients together in small bowl. Set aside.

In a large wok or skillet, heat 1 Tbsp. of the oil on medium heat, add mushrooms and a bit of ginger powder and sauté until browned. Set aside.

In the same skillet, heat remaining oil and add garlic. When garlic is sautéed well, add vegetables in stages, in order 0f cooking time (onions, carrots, peppers, then spinach) as well as remaining spices and soy sauce. When everything is cooked through, add in the cooked chicken, mushrooms and the sauce. Bring to a boil, then simmer on low for 5-10 minutes. Serve immediately, with rice.

Serves 4.


  1. Yummy! I might be trying this soon. I never think to make stir fry. Thanks for the inspiration.

  2. Yum indeed. I like it because I can prepare all the ingredients during nap time and just toss it in to warm up at dinner time. We like adding in fresh basil (or frozen fresh basil this time of year :D) and mixing in left-over noodles instead of rice. Makes it even easier since I don't have to cook the rice.

  3. Hurray! Stir Fry is one of my favorite meals...and Steve's as well :)
    I bought a huge bag of frozen stir fry veggies at Costco, which makes it inexpensive and quicker, although fresh are much yummier.

    I am going to try your recipe since I've been trying to come up with better ways to make it!

  4. Lady, you sure do make a mean chicken and rice dish!

  5. Ashley -

    Love your blog! I will definitely have to try this dish, and sub some tofu in for the chicken. It sounds delicious! :)

    (And it doesn't hurt that your baby boy is adorable!)

  6. I tried this the other week and it was really good! Thanks for the recipe Ash. I was a little confused about the ingredients at the end of the list being so similar to what was in the sauce. Why add them separately? Also, I added some salt and made it slightly too salty. I should have cooked everything and then tasted (hence the salt to taste instruction) :) I will definitely make this again.


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