I came home this evening and wasn’t really in the mood to cook a long and involved meal. At the same time, I was craving freshly prepared food, specifically some veg and some protein.
The cravings were such that I had no choice. I gave into the need for a homemade dinner, but I focused on the timing and 35 minutes later, I was eating a delicious meal with leftovers for tomorrow’s lunch.
I just love a good stir-fry! They’re easy to make and are infinitely flexible! They’re even faster if you cheat like I did and use frozen vegetables. *wink*
So fast, in fact, that the above shot is the only picture I managed to take!
As this dish is open to SO many options, I would love to know what your favourite ingredient is to put in a stir-fry. I’m always looking for a way to mix it up. On that note, let’s get into my ingredients, shall we? You’ll notice there are only a few measurements in my recipe below. This is one of those very few dishes that I am comfortable making up as I go along. Tonight, I based most of this dish on smell. That’s how I decided to add more soy, more pepper, etc.
That’s actually also how I chose the cajun spice! My chicken was frying along with the sauces, garlic and salt/pepper. I opened the bag of spice, smelled it, then smelled the frying chicken, back to the spice, back to the pan….and yep, it smelled good together! I wonder if cooking courses teach that technique? 😉
1 skinless, boneless chicken breast, maybe more depending on the # of people, cut into small pieces
1-2 cups frozen vegetables, I used a yummy Asian mix
2-3 minced garlic cloves
spices, up to you…I happened to have a small bag of cajun spice on hand so I used that 🙂
1 cup of quinoa or rice
- In a bowl, mix your chicken, soy sauce, worcestershire sauce, garlic, salt, pepper and spices. Leave it to marinade for a few minutes.
- While the chicken marinades, put quinoa in a small pot, add water to about 1/2 to 3/4″ above the quinoa and bring it to a boil. Once boiling, turn down the heat, cover the pot and let it simmer. (My quinoa only needed about 25 minutes but I would say to check it often to ensure it doesn’t overcook or run out of water and burn.)
- Heat a small drop of oil in a pan, over medium-high heat. Once hot, add your chicken mix.
- Fry for 5-10 minutes. The timing will depend on the size of your chicken. I sliced mine quite small and found it ready within 5 minutes.
- Add your vegetables and cover.
- Turn the heat down to medium-low, cover and let cook for 10 minutes or until vegetables are as tender as you want them. (Feel free to add a bit more soy, pepper, salt, spice depending on your preference.)
- Serve over quinoa or rice.
- A yummy addition? A slight sprinkling of parmesan cheese!