Our dining area - June 2010Today, all of the adults are busy with work. Kiana is enjoying a leisurely summer hanging out at the pool and spa or visiting friends.
Since we now have a vegan in the house we are incorporating meals that will please both meat lovers and vegans. That means stir fries.
Charles will be making his version of Paula Deen's Chicken Stir Fry served over Brown Rice. It's very simple and quick to make and healthy.
Paula Deen Chicken Stir Fry with Brown Rice * 1 tablespoon vegetable oil
* 1 tablespoon sesame oil
* 2 pounds boneless, skinless chicken breast, cut into 1/2-inch pieces
* 1 bunch broccoli, cut into florets
* 1 package shiitake mushrooms
* 2 to 3 carrots, thinly sliced
* 1 red bell pepper, chopped
* 1 cup onion, diced
* 1 (8-ounce) can sliced water chestnuts, drained
* 1 cup chicken broth
* 1/4 cup hoisin sauce
* 1 tablespoon soy sauce
* 1 teaspoon powdered ginger
* 2 tablespoons cornstarch
* Served over Brown Rice
Directions
In a large skillet, heat the oils over medium-high heat. Add the chicken and cook for 4 to 5 minutes or until lightly browned. Set chicken aside then add broccoli, mushrooms, carrots, pepper, and onion and cook an additional 5 minutes, stirring frequently. Stir in the water chestnuts. In a small bowl, combine broth, hoisin sauce, soy sauce, ginger, and cornstarch. Bring to a boil over medium-high heat. Reduce heat to medium to medium-low, and simmer for 4 to 5 minutes, or until sauce thickens. Meat lovers add chicken to their servings. Serve over hot, cooked brown rice.
