I was craving stir fry chicken this evening, so I decided to make some. I always use my own recipe when it comes to making the sauce. The sauce was just something I threw together when I was younger and I've called it 'Ginger Stir Fry' ever since. I can't wait until my husband is able to taste this someday once our immigration is finished! :)Now, I don't really measure when I cook... I just guess a lot of the time, lol! But, I thought I'd take a stab at it and write down my recipe to share with you guys! And since I usually guess when measuring you can add/decrease to your taste any of the ingredients below.
Sarah Lynn's Ginger Stir Fry Chicken
Stir Fry
2 Packages: Perdue Short Cuts Chicken (Grilled or Original Roasted)
1 can- Water Chestnuts
1 can- Bean Sprouts
1 can- Mushrooms
1 bag- Oriental Frozen Veggies (Broccoli, Carrots, Snow Peas, Etc)
*You can mix or match any vegetables you want in this stir fry*
Sauce
Soy Sauce- 1/4 Cup (More if needed)
Olive Oil- (or other cooking oil) 1/4 Cup
Worcestershire Sauce- 2 Tablespoons
Brown Sugar- 1/2 Cup
Crushed Dried Red Peppers- (Give it a few shakes).
Ginger- (Powdered kind) 1/4 Teaspoon
Goya All Purpose Adobe Seasoning- 1/4 Teaspoon or give it a few shakes. (I get the red bottle)
Cooking Instructions
1. Mix Sauce Together
2. Cut up Chicken throw into a wok or frying pan on medium heat.
3. Pour a little of the sauce over the chicken- stir while cooking.
4. Add veggies and pour rest of sauce over everything.
5. Mix and cook on high until chicken & vegetables are heated thoroughly.
6. Don't forget to make some white or brown rice to go with your stir fry!
(You can always add in a little extra soy sauce while cooking if it looks like it needs it. You want enough of the oil & soy sauce to coat everything.)
Makes enough for a family of 4, with a little left over.
Enjoy!
