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Stand-by Stir Fry

June 24, 2010

I have a serious obsession with stir fry. I really love to order Chinese food, but for some reason, Columbia Chinese food just isn’t very good. Also, it can get expensive, at least at the rate I eat it. So, I learned to make my, very Americanized, own!

I change up my stir fry recipe a lot. Usually it just goes by what’s in my kitchen. I’ll pull out whatever vegetables I like, throw in whatever spices I want, and just go with it. Stir fry should be easy — you shouldn’t have to go to the store to get more ingredients. That’s the beauty of it!

Chicken Stir Fry. Photograph by Katie Currid


Vegetables of your choice – I routinely use onions, broccoli, green peppers, carrots, etc.

1 chicken breast, cut into bite-size pieces

1 egg

1/4 cup corn starch

2 T flour

1 T garlic

1 tsp cumin

1 1/2 tsp ginger

1/2 tsp pepper

1/2 tsp salt (spices can vary to your liking)

Handful of nuts of your choice — I often use walnuts or slivered almonds

8 oz. Asian sauce (I often buy bottles of sauce, from Panda Express orange sauce to soy sauce to teriyaki sauce)


1. Spray a large skillet with grease and place cut-up vegetables in pan to cook. Cover and cook for 4 minutes. If you want to add oil, that’s fine, but don’t cover the skillet if you add oil, otherwise you’ll start a grease fire.

2.In a small bowl, break egg and whip until yolk is mixed. In a large bowl, mix corn starch, flour and spices.

3. Dip pieces of chicken in egg mixture, then coat in corn starch mixture. Once finished, place in skillet with vegetables, uncovered.

4. Cook 4-6 minutes until chicken is thoroughly cooked. To make sure the chicken is cooked, cut a piece. If it is white throughout, it is done — if it is pink, keep cooking.

5. Add Asian sauce of your choice, plus nuts. Cook 2 minutes. Serve over rice or noodles*.

* I recently found some tofu noodles that don’t suck and that also don’t have carbs — a recipe for success. I don’t know how well they would go in Italian food, but they are great in Asian food because they have a similar texture to rice noodles, like in Pad Thai. They’re called Shirataki noodles and you can find them at HyVee in the tofu section.

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