Alex doesn’t quite know how to feed himself during the day. I can’t fathom it for the life of me, considering I am eating almost continuously all day long on some sort of fruit or veggie, but there you go. So when he came back from working on a project with his friend tonight, he was starving. All he had eaten was a granola bar for breakfast (this happens too frequently). Not really having anything in mind for dinner, we wasted quite a bit of time debating what we should have. Chicken or salmon? How would we cook it? Teriyaki? But we don’t have the necessary sauces..it went on for a good fifteen minutes.
What we did have though, was a yummy pomegranate chipotle sauce from Tastefully Simple and a bottle of soy sauce. We could combine those two and get a pretty tasty sauce for a stir fry, right? But then it went back to the question of chicken or salmon. With that sauce, I thought chicken would be best. Alex thought salmon. We ended up doing it with chicken (no surprise there, heh). Because Alex loves fried rice, I told him I’d whip him up some since I picked the chicken. He was a little disappointed because all we had was brown rice, but I think it turned out really well.
We were a bit low on our green veggies, so this dish just barely had a tiny bit of broccoli. It featured a yellow onions and mushrooms and a bit of garlic. The sauce was delightfully tangy. I mixed all of my stir fry up together with the fried rice. Alex kept his as far apart from each other on the plate as he possibly could. To each their own!
For as long as we took to decide on this, it certainly was quick to make!
Makeshift Stir Fry
2 thin cut boneless, skinless chicken breasts, chopped into pieces
4 oz. mushrooms, sliced
1/2 large yellow onion, sliced
1 cup broccoli (we had much less, but it would be a good idea!)
2 T olive oil
salt, pepper, to taste
2 1/2 T Pomegranate Chipotle Sauce
1 T soy sauce
Heat 1 T of oil in a large skillet. Add in your broccoli and cook for about a minute. Add in the onions and mushrooms and cook until the onions are slightly translucent and the mushrooms have cooked down a bit. Add a bit of salt and pepper and then set the vegetables aside in a bowl. Add the remaining T of olive oil into the same skillet and add in the chicken pieces. Season with salt and pepper and cook until no longer pink. At this point, add your veggies back in and cook for about a minute. Add in your chipotle sauce and soy sauce and cook until the sauces have cooked into the chicken and veggies until almost no liquid is left. Serve with rice.
1 cup brown rice, cooked
about 1 T butter
1 T olive oil (Alex thinks sesame oil would be much better – probably true)
1/4 cup onion, chopped
about 2 mushrooms, chopped
salt, pepper, to taste
2 T soy sauce
Melt 1/2 T butter over medium heat. Add in the egg and fry/scramble. Add in the mushroom and onion and cook for about a minute. Add in the rice with the remaining butter and oil and cook for about a minute, until onions are translucent. Add in your soy sauce, salt and pepper, and toss to mix evenly. Cook for about one more minute. Serve with your favorite stir fry.