Pacific Rim Stir Fry

Another meal for Eric that I did not eat.  My best friend said she would have a hard time making anything for someone if it was something she didn't like... but when you refuse to eat from an entire continent... you start to feel guilty that you don't make those foods for your husband ever.  Regardless, he enjoyed this and it fed him for two dinners and one lunch.

2 c uncooked brown rice

1lb boneless, skinless chicken breast, cut into bite size strips

1/2 c chicken broth

2 tbsp soy sauce

1 tbsp orange juice
2 tsp cornstarch
1/2 tsp red pepper flakes
2 tbsp EVOO
1 small yellow onion, cut into thin strips
3 garlic cloves, chopped
1 c carrots, cut into short strips
2 c broccoli florets
1 yellow sweet pepper, cut into strips

Cook brown rice according to directions and set aside.  Combine broth, soy sauce, orange juice, cornstarch, and red pepper flakes in a small bowl and set aside.  Pour cooking oil into wok pan over medium high heat.  Cook 2-3 minutes.  Add broccoli, sweet peppers, and onion.  Cook 2-3 minutes.  Add garlic and cook additional minute.  Add more oil if necessary.  Remove vegetables from wok and set aside.  Add chicken to wok.  Cook and stir until no longer pink. Push chicken away from center of the wok.  Stir sauce ingredient and add to center of wok.  Cook and stir until thickened and bubbly.  Return vegetables to wok.  Cook until heated through.  Serve with rice.

Thai Chicken Stir Fry

First off, I did not eat this.  I made this with zero intention on eating this.  If you know, you know my motto is that I do not eat any food from continent of Asia (nothing personal... I just don't like the flavors or the smells and yes, I have lumped all of the diverse countries that reside there into one general 'the continent of Asia'... if you're offended, get off of my blog... it's why they make vanilla, chocolate, strawberry, and mint chocolate chip ice cream).  Anyway, my co workers took me out last night to celebrate my pregnancy so I felt guilty that I got a delicious meal and Hearn did not so I whipped up this.  He enjoyed it thoroughly and ate the entire bowl as pictured below.

1/2lb boneless, skinless chicken breast, cut into one inch pieces

3 tbsp sherry cooking wine

2 tbsp soy sauce

1 tbsp water

1 tsp cornstarch

1/2 tsp red pepper flakes

1 tbsp EVOO (may need additional)

1 tsp ground ginger

3 cloves of garlic, minced

1 c bias cut carrots

1/2 c frozen peas, defrosted and drained

1 c frozen onion pepper mixture, defrosted and drained

1 c hot cooked rice

In a small bowl, combine sherry, soy sauce, water, cornstarch and red pepper.  Set aside.  Pour oil into a wok pan or large skillet.  Heat over medium high heat.  Add ginger and garlic and cook for 15-30 seconds, stirring.  Add carrots, cook 2-3 minutes.  Add peas and pepper onion mixture and cook for 3-4 minutes.  Remove vegetables from wok and set aside.  Add chicken to wok and cook, stirring 3-4 minutes until no longer pink.  Push chicken to sides of wok.  Stir sauce and add to center of wok.  Cook and stir until thickened and bubbly.  Return vegetables to wok.  Cook and stir for 1-2 minutes until heated through.  Serve over rice.

Italian Style Stir Fry

I'll start by saying I have become (yet again) a major slacker in the kitchen.  I've opted for Special K with banana slices for dinner most nights (my biggest pregnancy craving... if you can call it that) but I promised Eric I'd start at least making him meals again... he didn't complain-I just felt badly since he's been doing all of the housework that I'm now not allowed to do.  I made this for him happily and then ate my Special K with banana slices ;)  He enjoyed and finished the whole bowl, telling me I was crazy for not wanting any.... so I'm not sure if this is meal for 1 or 2...

1 tbsp flour
1 tsp garlic powder
1 tsp salt
1 tsp pepper
1/2 lb boneless, skinless chicken, cut into cubes
1 tbsp vegetable oil
1 red bell pepper, sliced into strips
1/4 yellow onion, sliced into strips
1 small egglant, diced into 1/2 inch pieces
3 garlic cloves, coarsely chopped
1/2 c chicken broth
1/4 c Italian dressing
1/2 c uncooked brown rice
water for cooking rice
5-6 coarsely torn Basil leaves

Combine flour, garlic powder, salt and pepper in a bag.  Add cubed chicken and shake well.  Heat oil in a large skillet over medium heat.  Cook rice according to package.  Add chicken to skillet, cook and stir until the chicken is no longer pink about 5 minutes.  Stir in red pepper, onion, garlic, chicken broth, and dressing.  Cover and simmer on low for 10 minutes for until meat and vegetables are tender.  Serve over rice with juices from pan and top with basil leaves.