Chicken Stir Fry

Oh my stars, chicken! The - the maple kind? (No, not the maple kind.)

Oh my stars, chicken! The – the maple kind? (No, not the maple kind.)

This stir fry takes a bit of preparation beforehand, but it is so worth it. Brown rice is made ahead of time, and the potatoes are boiled in advance in order to sauté to a wonderful softness. The vegetables are cooked as though they are a risotto – stirred constantly, with liquid (in this case, chicken broth) added every so often and allowed to absorb into the veggies. The resultant flavour is rich and intense, and worth every bit of nonstop stirring. The rice and chicken are stir-fried together, creating a wonderful starchy sauce. The rice and chicken would make an awesome dish in and of themselves, but they and the vegetables are really meant for each other.

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Chicken Stir Fry

1/4 cup olive oil, divided
2 TBS minced garlic, divided
approximately 1 1/2 cups chicken broth
2 medium sweet yellow onions
2 – 3 cups mini potatoes, boiled for about 20 minutes until fork tender
4 – 5 red and green bell peppers
1 cup snow peas
3 cups cooked brown rice
1 lb. boneless, skinless chicken thighs (do not remove fat), diced into chunks of desired size

To season:
sweet basil
kosher salt
ground black pepper
1 – 3 TBS Parmesan cheese, grated

Dice onions. Slice boiled potatoes into strips approximately 1/4″ – 1/3″ thick. Slice bell peppers as desired. Set all aside.

On medium-high, heat 2 TBS olive oil in a 12″ or larger skillet. When oil is heated to the point that a drop of water sizzles when dropped into the pan, add 1 TBS garlic, onions, potatoes, and peppers. Sauté, stirring constantly, for 5 minutes. Add 1/2 cup chicken broth; continue to cook. When chicken broth has been mostly absorbed, add another 1/2 cup. Continue in this pattern, stirring constantly, until chicken broth is absorbed and vegetables have almost reached desired softness / doneness. Add snow peas and cook another 5 – 10 minutes, or until they have reached desired tenderness. Season with salt, pepper, and basil. Transfer to a large heatproof bowl. Do NOT discard pan liquids.

Deglaze pan with remaining 2 TBS olive oil. Add chicken and cook 5 minutes, or until about 90% done. Add brown rice and season contents of pan with salt, pepper, basil, and remaining 1 TBS of garlic. Sauté, stirring constantly, until the rice is fragrant and the chicken is cooked through. Remove immediately from heat and sprinkle Parmesan cheese on top of mixture.

Serve immediately, placing the vegetable mixture atop the rice and chicken mixture.

Source: A kitchenchantress / Husbandz0rz original 🙂



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