I started having to really actually feed myself during law school. My apartment in Ivy Gardens in Charlottesville, Virginia, is where I had 3 friends over for what I guess was my first real dinner party, of my mom’s lasagna, something green (probably broccoli), and brownies. And a bottle of wine. SO grown up. I don’t even think we really liked wine yet. And I hadn’t used my dining room table for much other than studying. But the dinner seemed a success – and I’m still friends with the guinea pigs – so it must have been half-decent!
But my staples in that era, as I recall them, were Lean Pockets, Chef Boyardee Mini Ravioli, and … Broccoli – Chicken Stir Fry. First of all, let’s take a minute for a “and look at me now!” – I haven’t eaten ravioli out of a can in maybe 15 years.
Aaaaanyway, as you may deduce from this list, my stir fry was one of the few dishes that got me in front of the stove. It occurred to me in that era that maybe no one else would like my stir fry – maybe I made it weird or didn’t use the right flavorings. I mean, I was microwaving lean pockets for breakfast (they had breakfast pockets, didn’t they??) and lunch – what if I had TERRIBLE taste in food?
“Whether things I cooked tasted good” was always in the back of my mind. I knew things I baked tasted good, but hot meals from the stove … unknown. When I started my Cooking Club, one of the driving forces was to see if other people liked the things I cooked – and how to adjust my cooking, if not. Thirteen years later, I can say with confidence that I am a good cook.
But in one of those amazing mental hurdles we often set up for ourselves, I don’t believe I have ever served my my Broccoli – Chicken Stir Fry to anyone. L.O.L. Ha. Maybe I am worried it’s too low-brow now that I have upwards of 100 spices in my spice cabinet? {I KNOW. We will talk about it later.}
I missed this guy. And remembering how much fun it is to post a real tried and true staple, like when I shared my Classic Spinach Artichoke Dip, I fired this up on this summer’s trip to my parents’ house on Lake Michigan. Instant memories. When you smile while cooking? That’s a good dish.
Easy enough for the newest of chefs, I posit that if you can microwave a Lean Pocket, or crank open a can of Chef Boyardee, you can make Broccoli – Chicken Stir Fry. I added some snap peas and water chestnuts to the regular “recipe” for this post. You know, because I’m a grown-up now. Stir fry recipes are quintessential weeknight recipe, and can be adjusted to your taste very easily. I hope you enjoy!
- 2 chicken breasts
- canola oil
- 1 small sweet onion, chopped
- 1 crown of broccoli, cut into florets (slice the stem into pieces as well)
- 1 cup snap peas, trimmed
- 1 small can water chestnuts, drained
- 2 cloves garlic, zested
- 1 2-inch piece ginger, peeled and zested
- 3 Tablespoons low-sodium soy sauce (have more available to adjust to your taste)
- Brown rice (prepared), for serving
- Slice the chicken into 1" chunks.
- Heat a large skillet over medium-high. When the pan is hot, add enough canola oil to very lightly coat the bottom.
- Add chicken pieces to the pan, leaving an inch or so in between the pieces. You may need to brown the chicken in two batches. When the chicken browns on the bottom, flip the chicken and brown on the other side. Remove the chicken and place it on a plate while you make the rest of the stir fry.
- Add the onion to the skillet and cook until it starts to brown, about 2-3 minutes. Add the broccoli and snap peas, and cook for 2 minutes more.
- Add the water chestnuts, garlic, and ginger. Stir to distribute the flavors, and add the soy sauce and stir.
- Serve with brown rice (and more soy sauce, if that's your thing).
This baby is a My Utensil Crock: The Early Years original.
Tell me what you think!