Curried Chicken Stir Fry with vegetables



Out to dinner - my honey and me!



Stir fries are really quick and simple dinners. It is also great to get rid of or add a bunch of vegetables that you might need to cook and use. And chicken is the most versatile as it does not overwhelm the flavors of the vegetables yet is can give a unique flavor to the dish. I have also used shrimp in this dish. I "see food" and eat it, but I don't eat "seafood". Just something I always tell people able my eating habits. That's why Dave usually gets fish dishes like salmon, halibut or cod as fish dishes or seafood dishes like scallops, shrimp or lobster dishes when we go out to dinner. Because I do not cook them at home....I hate the smell of cooking seafood or fish in my home. Probably related to some childhood memory that I guess I would prefer not to remember!!!!

Curried Chicken Stir Fry with Vegetables:

1 lb chicken - chunked or in small strips, boned and skinless

1/4 cup olive oil/peanut oil

1 medium onion - sliced

2 cloves of garlic - minced

1/2 red pepper - seeded and sliced

2 stalks celery - sliced along the middle and then in 1 inch pieces

1 carrot - shredded

1 broccoli crown - cut off florets

1/2 cup of cauliflower - cut off florets

1 zucchini - slice long into strips and then cut about 1 inch

1 can of watercress - drained

2 tbsp soy sauce

1/4 cup chicken stock or vegetable stock

2 tbsp curry powder

2tbsp corn starch in 1/4 cup stock mixed well.




I take the chicken out of the freezer and microwave to defrost until it has just a little frost on it. It allows the chicken to cut up better either into chunks or into small strips. Sprinkle with a curry and set aside. Prepare all the vegetables and place into a bowl drizzle with a little oil. In large deep frying pan add oil, onion slices and garlic keep on med high heat and saute quickly - do not burn. Add the chicken and saute until it is completely browned on all sides. Now remove the chicken, onion and garlic - set aside and add the oil drizzled vegetables and saute on high heat quickly until tender - about 5 minutes. Add back in chicken mixture, soy sauce, stock and curry powder allow to come to a boil. Remove chicken and all vegetables from pan and add corn starch mixture to thicken the sauce. Then pour the thickened sauce over the stir fry and serve over rice. Serves about 4 people or two very hunger ones.

PS Remember you can make this with shrimp too - I would add 2 cups of shelled and deveined shrimp - raw or cooked. You can also vary your vegetables. We like these but you create you own.

PS PS Caution - do not over cook the vegetables or let sit in the sauce while thickening. A stir fry should be light and crisp along with tasty.