Chicken and Veggie Stir Fry

I love this recipe because it’s simple, it’s sweet enough that the kids love it (easy on the red pepper flakes if you are feeding someone sensitive to spice) and packed with veggies so it’s a good way to make a dent in our “5 a day”!  This is enough for four adults…with three kids eating I had plenty of leftovers. It took me about an hour from the time I walked in the door from work until it was on the table.  I, however, had to love on some kids, sign permission slips, help with the 12 x’s table and console a little one for losing at Chutes and Ladders.   Let’s not forget putting on the yoga pants, get hair up in a clip and pour a glass of wine, too!  So, after all the meat and veggies are cut (do ahead if you want to make it a VERY quick meal),  only about 15 minutes is needed for actual cooking time. This means plan accordingly if you are preparing rice or noodles with it so it is all done at the same time.  Enjoy!



1 pound chicken breast (about 2 breasts), cubed
1/2-3/4 cup yellow onion sliced super thin
2 cloves garlic, minced (divided)
1 -inch piece peeled fresh ginger, minced (or 2 teaspoons ground ginger, divided)
1 tablespoon low sodium soy sauce
2 tablespoons sugar (or smaller amount of sugar substitute…I prefer the real thing)
1 tablespoon, plus 1 teaspoon cornstarch
1 1/4 teaspoons salt
1 tablespoon dry sherry
1/2 tablespoon dark sesame oil, 1/2 tablespoon olive oil
About 1/3 cup water
3 tablespoons olive oil
5 to 6 cups fresh cut vegetables (I used what I had in the veggie drawer: Fresh green beans in 1″ cuts, carrots sliced thin, broccoli florets and 1 can sliced water chestnuts)
3/4 to 1 teaspoon red chili flakes, optional…it adds a lot of heat
1 1/2 tablespoon hoisin sauce

Serving suggestion: Over brown rice


In a medium bowl, toss the chicken with the sliced onion, one clove of minced garlic, half the ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame and olive oil equaling 1 tablespoon (most recipes call for all sesame, but it’s too much for me). Using hands, really coat the chicken with the mixture. Marinate at room temperature for 15 minutes. Mix the remaining tablespoon cornstarch with 1/3 cup water in a small bowl and set aside.

Heat a large nonstick skillet over high heat. Add 1 tablespoon of the olive oil and heat. Add the veggies and stir-fry for 30 seconds. Add the remaining minced garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the veggies are bright but still crisp, about 3-4 minutes. Transfer to a plate.

Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 4-5 minutes. Add the hoisin sauce, return the veggies to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like.

Scallion greens and toasted sesame seeds can also be used to garnish.

Recipe based on Food Network Kitchens and modified to my liking


“Whatever I’m doing, I’m in that moment and I’m doing it. The rest of the world’s lost. If I’m cooking some food or making soup, I want it to be lovely. If not, what’s the point of doing it?” ~Sade Adu

French Onion Soup


Coupled with a Caesar Salad…then of course wine!


1/2 cup unsalted butter

2 tablespoons olive oil

6-7 onions, sliced (I used 4 HUGE yellow sweet slicing onions)

2 garlic cloves, minced

2 bay leaves

2 fresh thyme sprigs

Kosher salt and freshly ground black pepper

1 cup red wine, I used chianti

3 heaping tablespoons all-purpose flour

2 quarts beef broth (College Inn)

2 tsps Better Than Bouillion + 2 cups water

Croutons (Homemade or store bought, any kind you like)

Sliced Swiss and sliced provolone

Melt the stick of butter with the olive oil in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bouillion and water and bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you’re ready to eat, preheat the broiler. Ladle the soup into oven proof bowls or crocks and float several of the croutons on top. Cover with slices of Swiss and provolone.  Put in oven on middle rack and watch closely as it will brown very fast and may burn if you aren’t right on top of it.

This will serve 6-8 depending on your size crock/bowl.  I always make extra to share or freeze. It takes about 1 1/2 hrs from start to table.  This was adapted from the Tyler Florence recipe on the Food Network.  Add a salad and enjoy!