Thursday, September 9, 2010

Wok's For Dinner: Chicken Stir Fry

Hubs and I are expecting a baby!!!!! #3 is due toward the end of April 2011. What an exciting event for us! It certainly explains how tired I've bee feeling, and how voracious my appetite has become lately.
I made this meal a few weeks ago. It was good!!!!! Several of the ingredients came straight out of our garden.

Chicken Stir Fry

1 Tbsp olive oil
1 medium carrot, thinly sliced
1 handful fresh green beans, snapped into pieces
1 medium red bell pepper, cut into strips
1 handful English peas, pods removed & discarded
2 cloves garlic, minced
3/4 cup chicken broth
1 Tbsp soy sauce
1/4 tsp ground ginger
1/4 cup orange juice
3 green onions, sliced
1/2 lb cooked chicken, cut in pieces
4-5 kale leaves, torn into pieces & "stem" part of leaves discarded
2 cups cooked white rice

Heat olive oil in large skillet or wok over medium-high heat. Stir in carrots, green beans, bell peper and peas. Stir-fry about 4-5 minutes. Add minced garlic, chicken broth, soy sauce and ginger. Reduce heat, stir, and cook until broth is reduced, about 4-5 minutes longer. Add orange juice, green onions, and chicken. Once heated through, stir in torn kale leaves. Kale will reach a very bright green color as you cook and stir. When it reaches this state, remove from heat and serve stir-fry mixture over cooked white rice.