Tonight's dinner criteria, according to hubby, was that he wouldn't have to barbecue. I guess he's afraid of the rain. So, I picked up some green veggies and boneless skinless chicken breasts for our evening meal.
We started with Ping's homemade spring rolls served with Thai Sweet Chili Sauce for Chicken. We're lucky that Ping makes spring rolls for us. They are the perfect size and perfectly spicy. In an attempt be healthy, we bake rather than fry this appetizer. Set your oven at about 400 degrees and bake for 18 minutes, turning once.
For our main, we tried a Chicken, Asparagus, Broccoli Stir-Fry; a recipe I found on BonAppetit.com. I added a thumb-sized piece of chopped ginger to the wok for some added flavour. If you decide to try this recipe, I suggest you do the same. With or without the added ginger, I have a feeling that this dish would be great choice for a family meal with kids or for picky eaters (it was a little boring!). For my vegetarian friends, why don't you try it with a chopped red pepper or shrimp instead of the chicken?
Do you have a weeknight stir-fry recipe that you'd like to share? We could use suggestions.
LOL - my hubby had the same criteria tonight! This recipe sounds great and easy to make. I would make a veggie-only version but my DH would love this chicken recipe. I'll add it to my list of things to try from your site.
ReplyDeleteSounds like a great, quick weekday meal....like you we are always on the hunt for something tasty and fast after work!! Can't wait to try it!
ReplyDeleteLauren, you can easily make this recipe without meat. Just skip the step where you are instructed to take the vegetables out of the pan. Dinner will be ready in less than 20 minutes including chopping and cooking.
ReplyDeleteSarah G, I look forward to hearing your thoughts on this stir-fry. I was expecting more from it!
We have a stir-fry least once a week. This one sounds great. Thanks for sharing.
ReplyDeleteI would love to make this with shrimp, but I have to wait for Mr. Kosher to go on vacation. I think stirfrys should be called stirfuns - they're quick, easy, creative, and delicious.
ReplyDeleteWow, another great idea. You've made cooking so easy for me. Keep the posts coming.
ReplyDeleteMerrick, stirfuns should be patented.
ReplyDeleteI do a more traditional stir fry...
ReplyDeleteIngredients: large chunks of red (sweet) peppers & red onion, bean sprouts, snap peas, along with a meat/seafood of choice, and brown rice.
Seasoning: I am a big fan of EVOO, fresh garlic, black pepper, a pinch of salt, and soy sauce to taste. I sometimes add basil and/or oregano depending on my mood :)
Mel, I'm a fan your of your stir-fry. I've made a similar one many times.
ReplyDeleteFresh ginger makes a stir-fry, imho. As does brown rice. Yours looks delicious.
ReplyDelete