Stir-fry Sundayz

I’m seriously broccoli’s number one fan. If the dish has it, I’m devouring it. I love pretty much anything that has teriyaki and soy sauce–so stir fry is something pretty simple for me to do for an easy dinner (that you can totally portion out later for make-ahead lunches too). Here is my go to recipe for broccoli and chicken stir-fry.

chicken broccoli stir fry

Ingredients:

  • 2/3 c soy sauce
  • 1/4 c dark brown sugar
  • 1/2 tsp ground ginger
  • 1 pinch red pepper flakes (or you can use a pinch of chili powder)
  • 2 tbsp H2O
  • 2 tbsp cornstarch
  • 1 clove garlic, minced
  • 2 tsp olive oil
  • 3 boneless, skinless chicken breasts, cubed
  • 1 onion, sliced thin
  • 3 c broccoli

Directions:

Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir until cornstarch dissolves. Heat oil in a large skillet over high heat. Fry chicken, garlic, and onion in oil about 5 to 7 minutes. Stir broccoli with the chicken, garlic and onion; saute until the broccoli is hot, about 5 minutes. Push the chicken and vegetables mixture to the side of the skillet. Pour the soy sauce mixture into the empty part of the skillet. Stir the cornstarch and water into the soy sauce mixture until mixed. Move the chicken and vegetables back into the center to the pan; saute until the sauce thickens and coats the chicken and vegetables, about 5 minutes. Enjoy over steamed white rice, or brown rice!

This is a great dish to end the weekend with, along with the beer or wine of your choice. 

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Taquito Time!

I’m always trying to find something quick and easy that I can make, pop in the oven, and then relax while it’s cooking for an easy weeknight dinner.

taquitos1

My husband LOVES anything Tex-Mex, so I’m always trying to find new dishes that fit both of our tastes, and our budget (which isn’t huge). I made these taquitos the other night and planned to have leftovers to feed us on lunches as well — they were a hit!

I cooked, shredded and seasoned the chicken on Sunday night to help with the process of getting these done quickly after work. That way, all I had to do was make the mixture to go in the taquitos, roll them up and stick them in the oven. 🙂 Served with oven roasted corn and refried beans, it was delish.

Here’s the recipe:

Creamy Green Chile & Chicken Taquitos

This serves 4 hungry people

2 Boneless Skinless Chicken Breasts, cooked, shredded and seasoned (I used taco seasoning and garlic salt, a pinch of each)

1 Cup Mexican Blend Cheese

1/2 Brick of Cream Cheese

1 4 oz can Green Chiles

12-15 Corn Tortillas

Olive Oil

1/2 Yellow Onion

1 Clove Garlic

1 Small Bunch Cilantro

1 Cup Sour Cream

Directions: Preheat your oven to 400 degrees and get a pan ready to put your taquitos in–line it with foil and rub a little Olive Oil on the foil to ensure the taquitos don’t stick to the pan. In a skillet, pour a little Olive Oil in and dice up your Onion, mince your Garlic and saute until they’re golden and delicious. In a mixing bowl, combine your Chicken,  1/3 of the Cheese, Green Chiles, Onion, Garlic, & Cream Cheese. Mix these ingredients until they form a creamy mixture (there will be lumps, of course, don’t pulverize it!). Take your Corn Tortillas and begin forming your taquitos by placing a spoonful (2-inch in diameter scoop) of your mixture in the middle of your tortillas and rolling it up, set each one in the pan when done. Then take the remaining 2/3 of the Cheese and sprinkle it over the top of the taquitos. Put those lovely things in the oven for 30 Minutes. Top with Sour Cream and Chopped Cilantro. 

Enjoy!

patio1

 

Also, I’m finally getting my patio together (Just in time for it to get REALLY hot here in Tejas) but I’m planning on doing a few more pots in my next post with more of my favorite Thrillers, Fillers, & Spillers.