Simplest Stir FryPosted: August 2, 2011
This is a recipe that is based totally off taste. You can adapt it to use your favorite veggies or sauces…or to use whatever happens to be in your refrigerator at the time (which I often did during college). Here’s what I usually do, without measurements because you can use as much or as little as necessary, depending on how many people you need to feed:
Simplest Stir Fry
Frozen chicken breast, thawed and chopped into bite-size pieces
Red bell pepper
Sugar snap peas, sliced in half
Cook the rice as directed on the package. While it’s cooking, put the chopped chicken in a skillet with some soy sauce. Chop your vegetables. When the chicken is nearly cooked through, add your veggies and a good amount of soy sauce. Saute until the veggies are hot but not mushy. Serve in a bowl over the rice.
This is seriously the easiest meal to make, and it’s really fast, too. If you don’t have the time or inclination to chop all of your vegetables, you can also use frozen veggies. The recipe is very adaptable, so you can switch up the ingredients or sauce and make it a lot without getting tired of eating the same thing over and over.
*I once got a fantastic ginger-garlic sauce that was meant for stir frying. It was fabulous, though I’m sure it gave me appalling garlic breath. In any case, use whatever flavors you like. You can even throw some orange or lemon zest in there for a little citrus kick.