Thyme for                         Cooking

Home

Subscribe

FAQ's

Contact Me

'Menus'

Current Menu

Menu Archives

'Recipes'

First Courses / Starters

Vegetables

Salads (main & side)

One Dish Meals

Potatoes, Pasta, etc.

Fish, Fowl, Meat,...

Bread, Dessert, Misc.

'Kitchen Knowledge'

Food Facts and Tips

Stocking the Pantry

Techniques

Tools We Use

Thyme for Cooking, the Blog

Stir-Fried Chicken with Peanuts

Cooking time:  30 minutes for menu Cooking schedule: see below for "menu" instructions

Stir Fried Chicken with Peanuts                                   Time: 30 minutes

2 chicken breasts, boneless, skinless
2 stalks celery
1/2 green pepper   other half from yesterday
2 carrots
1 bunch green onions
3 slices ginger, peeled
3 cloves, garlic
1/2 cup unsalted peanuts (if all you have is salted - just rinse them off)
1/2 cup chicken stock
2 tbs soy sauce
1 tbs sesame oil
1 tbs olive oil
1 tbs cornstarch (maizena, corn flour)

Cut chicken into bite size pieces.  Cut celery into 1/4 inch slices and green onion into 1 inch pieces.  Cut the pepper and the carrots into sticks 1/4 inch by 2 inch.  Mince the garlic and the ginger.  Dissolve the cornstarch in the soy sauce and set aside.  Now you are ready to cook.  In large skillet or wok heat half of both oils over medium-high heat.  Add celery, onion, pepper and carrot and stir fry 3 minutes. Add garlic and ginger and stir-fry 1 minute more.  Transfer vegetables to a plate.  Add the rest of the oils to the skillet along with the chicken.  Stir fry 3 minutes.  Return the vegetables to the pan and add the peanuts and chicken stock.  Bring to a boil.  Give the cornstarch/soy sauce a stir to recombine and add it to the pan, stirring constantly until thickened.  Reduce heat, cover and simmer for 3 - 5 minutes longer, until the vegetables are just tender - but not over done.   Serve over rice.

Brown Rice                                   Time - 20 minutes or whatever your package says

2/3 cup brown rice - I use 'Uncle Ben's' which is all I can get and it is quick cooking.  It looks like
                                brown Basmati and cooks in 15 minutes.
1 1/3 cups water or chicken stock (or half each) or whatever your rice calls for

Cook rice according to package instructions. Fluff and serve.                                                                                                           top of page

Cooking schedule: 40 minutes Assemble all food, utensils and serving dishes Start to cook rice Mince garlic Cut celery and green onion Cut pepper and carrot Cut chicken Dissolve cornstarch in soy sauce Heat oils in skillet Add celery, onion, pepper and carrot, sauté Add garlic and ginger, sauté Remove vegetables

Add remaining oils and chicken, sauté Return vegetables, add peanuts and stock Bring to a boil, add cornstarch, thicken Cover and simmer Get menu, recipes & list from Thyme For Cooking  - quickly, you only have 5 min Do pantry inventory Check fridge and freezer  Check shopping list Fluff rice Serve all and enjoy TGIF!

 

 

 

 

Cooking for Two?  Or more? 
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week. 

 

Easy Recipes
         Great Dinners
                    We do the planning; You do a bit of cooking

Menu for the week of April 13, 2007