Thursday, May 9, 2013

Chicken Stir Fry

Recently a dear friend of mine asked if I would post a few well-rounded meals that children would also eat.  As I have no children and spoil my nieces and nephews completely giving them crackers, cheese and ice cream for dinner and a half a pound of bacon in the morning for breakfast, I was clearly not really up to speed on the eating habits parents should instill in their children.

Growing up my brother and I simply ate what was put in front of us.  My parents were not short order cooks who would feed us whatever we would eat.  If we didn't eat what was prepared then we went to bed hungry. 

I can't tell you how many times I ate "three more bites" of something just so I could get up from the table.  I would smoosh my spaghetti to one side of the plate, convinced my parents would think I ate half of my food so long as half the plate was clear.

As I have gotten older many of those recipes are now my favorites, but as a child nothing but chicken nuggets or fish sticks really got my attention.  With this in mind, I decided to enlist the help of my friend, Mackenzie.  With an adorable daughter, Amelia, on the cusp of eating more and more regular food, I thought she would be a great start.

So many of Mackenzie's recipes simply amaze me.  They are quick to make, simple in the list of ingredients, and turn into a gourmet meal in minutes.  Besides many of which I feel children will also eat, her meals are typically healthy, quick and don't make a mess in the kitchen!

The glass of wine we enjoy as we laugh over the cutting board and skillet doesn't hurt either but with 25 years of friendship behind us, we have a lot to say to each other!  She just makes my soul smile!

Here is my first shot at a well-rounded meal that children might eat as well!  Let me know what you think!

Chicken Stir Fry

4 boneless skinless chicken breasts
3 tablespoons cornstarch
4 tablespoons soy sauce, divided
½ teaspoon ground ginger
¼ teaspoon garlic powder
3 tablespoons cooking oil, divided
2 cups broccoli florets
1 cup sliced celery (½-inch pieces)
1 cup thinly sliced carrotes
1 cup thinly sliced onion, cut into wedges
1 cup shelled edamame
1 cup water
1 teaspoon chicken bouillon granules
2 teaspoons Worchestershire sauce
2 tablespoons Teriyaki Sauce
1 tablespoon sesame seeds
Cut chicken into ½-inch strips; place in a resealable plastic bag or large mixing bowl.  
Add cornstarch and toss to coat.  
Combine 2 tablespoons soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes. 
In a large skillet or wok, heat 2 tablespoons cooking oil; stir-fry chicken until no longer pink, 
about 3-5 minutes.   
Add water and bouillon making sure to scrape all of the brown parts from the bottom of the pan. 
In a separate pan add remaining oil; stir-fry broccoli, celery, carrots and onion for 
4-5 minutes or until crisp-tender.  
 Add Worchestershire sauce, teriyaki sauce and remaining soy sauce.  Return chicken to the pan, add edamame seeds and combine all ingredients making sure everything is tossed well with the sauce.   
Cook and stir until thickened and bubbly.  Sprinkle with sesame seeds.  Serve over rice.
Here are two of the angels who joined us for dinner....God bless Blythe and Amelia!
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  1. I will create this recipe later for our family dinner, because I think my kids would love this dish. Anyway, do you have any recipe on beef stir fry? I would like to eat that for my breakfast, but I don't have any recipe on it.