Back to School time means that our schedules are much busier than they were during the summer. This week's #SundaySupper theme features fast meals that you can pull together in less than 30 minutes from start to finish. There is absolutely no reason why your family has to grab fast food this school year. Our wonderful team of bloggers has pulled together some mouth-watering menus that will surely keep your palate satisfied for quite some time.
In our house, we would often turn to our local Chinese restaurant when time was short. Instead of picking up the phone and bringing home the familiar take-out boxes, why not pull together an amazing MSG-free stir fry in less time than it takes for delivery to arrive. In fact, when I made this for my family, our son even commented to me, "are you sure that you made this? I think you just ordered take out and slipped it on a plate."
What's great about this recipe is that you can really do whatever you want with it. You can use any kind of protein such as chicken, beef, pork, or tofu. You can use any kind of vegetable, too. I really love this time of year because the Farmer's Market is full of delicious produce to choose from-- just look at these beautiful colors!
|Back to School time is Harvest Time in Wisconsin|
The magic of this dish is in the stir fry sauce and glaze. I even had some Sriracha sauce on had that I put on top of my portion. Feel free to experiment with your stir fry, but this is how I made mine:
- 2 chicken breasts, cut into strips
- 3 Tbsp sesame seed oil (divided)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red pepper, julienned
- 1 green pepper, julienned
- 1 can of baby corn, ears cut in half
- 5 shiitake mushrooms, cut into small strips
- 1/2 cup of green beans, ends trimmed
- 1 large carrot, sliced into very thin coins
- 1/4 soy sauce
- 1/4 chicken broth
- 1 Tbsp rice wine vinegar
- 1 tsp white sugar
- 1 tsp sesame seeds
- 1/4 cup water
- 1 Tbsp corn starch
- Salt and Pepper to taste
In a wok or stir fry pan on medium-high heat, add 1 Tbsp of the sesame seed oil and when hot, add the chicken strips. Lightly season with salt and pepper. While the chicken is cooking, quickly dice/mince/julienne/chop all the vegetables as directed. (If you are serving over rice, you should think about starting the rice at this point)
Cook the chicken until it is done and just starting to turn brown. Remove chicken from the pan. Add the onion and garlic. Cook for about 1 minute on medium-high and add 1 more Tbsp of the sesame seed oil. Add all the remaining vegetables to the pan. While the vegetables are cooking, in a small bowl, combine the soy sauce, chicken broth, rice wine vinegar, sugar, sesame seeds and the remaining 1 Tbsp of sesame seed oil. Stir. When the mixture is prepared, add it to the vegetables. Continue cooking for about 4-5 minutes on medium heat. In another small bowl, make the glaze by combining the water and corn starch. Immediately before serving, add the corn starch mixture to the stir fry pan and stir to coat all the chicken and vegetables. Any remaining sauce will immediately thicken and coat the stir fry. Serve over rice.
All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat or TweetDeck. We’ll be sharing great recipes and tips all afternoon, and we’ll be talking all things Back to School Meals during our chat.
We’d also love to feature your Back to School Recipes on our #SundaySupper Pinterest board and share them with all of our followers. Won't you join us?