The Best Stirfry Ever
I prefer to cook with fresh produce and late summer is perfect for straight-from-the-garden veggies. Not only are colorful fruits and vegetables nutritious and full of antioxidants, they’re pretty too. The more varied and colorful the better.
I can’t help having an eye toward the appearance of the foods I prepare. There is nothing more boring than serving a plate of food that is all one color, even if that plate is full of delicious things to eat. An example is fried chicken, mashed potatoes and a serving of corn. While that makes a tasty meal (although not a very healthy one), the sameness of the color palate makes the combination unappetizing.
To me, recipes are like directions on a map. The easiest and quickest way isn’t always the best or the most interesting. A recipe is just a starting off place and I’m not a stickler for following it to the letter. I substitute ingredients according to my own taste and what I have on hand to cook with. Plus, I like to experiment with different herbs and spices.
In this recipe for Honey Mustard Chicken Stirfry (my favorite stirfry recipe), I’ve included broccoli for its bulk, vitamin C and calcium content and because I like the taste. In that same vein, I use garlic whenever it’s appropriate.
A wok is indispensable for making a good stirfry and I recommend that every cook should invest in one. It is the best way to quickly cook vegetables, keeping them lightly crispy and for cooking thinly sliced meats at a high temperature.
Feel free to play with this recipe, using your favorite vegetables and maybe substituting shrimp or thin strips of beef for the chicken.
HONEY MUSTARD CHICKEN STIRFRY
1 boneless chicken breast, sliced thin
1-2 tablespoons olive oil
3 tablespoons Dijon mustard
¼ cup honey
½ c sliced red bell pepper
¾ c broccoli flowerets
1 c snow pea pods
½ cup sliced sweet onion
½ cup sliced mushrooms
2 – 3 cloves garlic, sliced thin
1 carrot sliced thin on the diagonal
14.5 ounce can chicken broth
1 capfull Mrs. Dash Onion Medley
2-3 tablespoons cornstarch
Hot cooked rice
DIRECTIONS: Sauté chicken strips in olive oil until lightly browned and heated through. Add vegetables and cook until tender-crisp. Dissolve cornstarch in a little chicken broth. Add rest of broth to the chicken-vegetable mixture. Add Onion Medley, Dijon mustard and honey. Mix well with chicken broth. Bring mixture to a simmer then slowly add cornstarch until desired thickness is reached. Serve over hot rice.
As an extra bonus, here is a money-saving tip: Red, yellow and orange bell peppers can be expensive out of season, but they freeze well. Stock up when they are on sale. Wash, cut in half or quarters and take out the seeds. Either dice the peppers or cut them into thin strips. Spread the pepper strips on a cookie sheet and freeze. Once frozen, place in a zip-style plastic bag. When ready to use, take out the amount needed and return the rest to the freezer.