Stir Up a Savory Dinner in a Snap!

Let ginger's bright flavor give your dishes
a "helping hand!"

It's been a busy, busy day--so busy that dinner time sneaked up on me!  I had little time to prepare a filling meal on this frigid night, but, fortunately, I had a few things stuck away in the freezer.  Here are my go-to ingredients!

  

Rice:  When you cook rice, cook twice as much as you need, then freeze the remainder.

Chicken:  Instead of freezing chicken in its original package, divide it and freeze it in one-meal packages.  If you have a family of two, freeze two servings.  If you're adept at boning, purchase bone-in cuts, and de-bone them before freezing.  Actually, this will work for any meat.

Mixed Vegetables:  Whether your own or commercially frozen, always keep a package of mixed vegetables in your freezer.

Chopped garlic:  Also, whether your own or commercially prepared, keep crushed or chopped garlic at the ready.

Fresh ginger:  A "hand" of ginger will keep in your refrigerator for a long time.  The bright flavor it brings your stir fry cannot be duplicated.

Chopped onion:  When you can find onions on sale, buy in bulk, chop, and freeze.  You'll thank yourself several times over.  The same principle works for celery and carrot.  Onion, celery, and carrot are the ingredients in a classic mirepoix which forms the basis for many a dish.



So, what did I do with all this?

Since I also keep soy sauce and sugar (to make teriyaki sauce, or use stir fry sauce), I was able to throw together a stir fry in just under 20 minutes!





Snappy Stir Fry



Snappy Stir Fry

1 pound boneless, skinless chicken

1/2 cup chopped onion

1 clove garlic, crushed

1 tsp. fresh ginger, chopped

1/4 t. freshly ground black pepper

1 T. olive oil (if using wok, substitute grapeseed oil)

1 or 2 eggs, beaten
1 lb. bag mixed vegetables
1/2 cup (or more to taste) teriyaki or stir-fry sauce
1 quart bag cooked rice
Salt to taste

Thaw chicken in microwave until still icy.  Slice 1/4" thick. 

While you're slicing the chicken, throw the rice into the microwave to bring to room temperature (about 2 minutes). 

Preheat skillet or wok and add oil when the pan is hot (remember, hot pan, cold oil, foods won't stick). 

When pan and oil are hot, add pepper and chicken.

While the chicken is cooking, microwave mixed vegetables (pierce bag and steam in the bag about 2 minutes) until tender but crisp. 

When the chicken is about half done, add the onions.  When the chicken is done and while it is browning, add the ginger.

Push the meat and onions to the edge of the pan and drizzle the beaten egg in the center, scrambling until done.

Add the steamed vegetables (which will need salt) and rice.  Drizzle the teriyaki over all and mix well.

Check for seasonings:  salt and pepper.