Jasmine Chicken Stir Fry

Dinner, it just keeps coming up…  We (Mike) cook (pretty much) every night.  It can be tough to come up with something nutritious and fast each evening.  One of our standbys is stir fry.

Mike: The best part is that no matter what you have in the fridge you can always work it together into a stir fry.

Molly:  Who doesn’t love stir fry?  Especially on jasmine rice!

Mike: That’s right!  Because it wouldn’t be Jasmine Chicken Stir Fry if it wasn’t on jasmine rice..  Seriously though, jasmine rice is a great rice to serve with stir fry.  It’s a long grain, aromatic rice originally from Thailand.  If you haven’t tried it you should.

This recipe is just based on what happened to be on hand tonight.

 Lets Get Cookin!

Ingredients

1 onion

1 head garlic  ( That’s right I said head.  You can use less if you want)

3″ ginger

3 carrots

1 red pepper

2 cups Swiss chard

2 cups cooked chicken breast ( We had them frozen leftover from a previous cooking project)

1 tsp sichuan peppercorns  ( get these from an asian market)

1/2 tsp fennel seed

2 Tbs soy sauce

2 Tbs black vinegar (look for it at an asian market or substitute rice wine vinegar)

 

Onions and garlic

Peel and Chop

The onion,  garlic  and ginger.

Red pepper

Slice

The carrots and red pepper.

Heat up a Wok

If you have raw chicken cook it first and set it aside or cook it in a separate pan.

cook onions

Fry

The onion and ginger in a couple tablespoons of vegetable oil stirring frequently.   Add a generous pinch of kosher salt.

Add carrots

After the onion starts to turn translucent add the carrots and red pepper.

Grind

The Sichuan peppercorns and fennel seed with a mortar and pestle.

grind pepper

Add

The ground spices and the garlic to the wok. Stir them in.

Swiss chard

Add

The Swiss chard.  If it’s fresh wait for it to wilt.

Add

The chicken back in, cook until the chicken is warmed through.   Turn the heat to low.

Pour

The soy sauce and vinegar in and stir everything one more time.

Stir fry

Serve

Over a mound of jasmine rice.

Enjoy!

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One Comment

  1. Cynthia
    Posted November 14, 2012 at 7:53 am | Permalink

    Yum! Looks great and I never thought to try fennel or black vinegar in my stir fries, which end up good, but quick American. Look forward to trying them out!

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