Have you ever arrived home at dinner time and asked yourself what you can make for dinner quickly because everyone is hungry? You want something cheap and easy without a lot of work so you can avoid going the fast food route.
It is possible to have dinner on the table in about 45 minutes with minimal cooking and with a lot of veggies included. (That's quicker than loading everyone up to get fast food and get home again and so much more delicious!)
The first thing you do is get the rice going. Brown basmati rice has a nice flavor with lots of good nutrients, but you can use whatever rice you would like. Or if you are short on time, use rice noodles. Eitherway use some homemade broth as part of the cooking liquid and you will boost the nutritional value of your meal.
You can also use rice which is already cooked and just warm it up to serve.
Quick and easy stir fry is a great meal to use up some leftover shredded chicken and vegetables lingering in your fridge just waiting to be eaten. The best part is you can use whatever veggies you have on hand.
While the rice is cooking, it is time to prep thestir fry veggies. If you use a good knife, chopping all the vegetables will not take you much time at all. You can even get a little fancy with your slices, carrots into ovals, orange, red or yellow bell peppers into strips, cabbage into ribbons, broccoli into florets, you get the idea.
Once you have everything chopped and ready to go, heat up the olive oil in the frying pan and add all your veggies. Cook until the color of the veggies turn a vibrant hue, but not too much longer after that, you still want your vegetables to be slightly crisp. Add the chicken to the veggies until warm.
Add tamari sauce and spices to your taste. Serve over rice or rice noodles.
The cost break down comes to $4.13 for four servings of cheap and easy stir fry. Fast food doesn't seem as fast, easy and definitely not as friendly to your budget anymore, right?
So next time you are wondering what you can cook in a flash, try cooking cheap and easy stir fry at home. You will be glad you did and you only dirtied up 4 or 5 dishes in the cooking. Now, there's time after dinner to sit down and relax. You can browse my favorite kitchen tools here.
Chicken Stir FryCuisine: Asian Author: Charissa Quade @cookwithashoe.com Prep time:
This quick and easy stir fry uses shredded chicken and lots of veggies.
- 2 Tbs of olive oil
- 1/4 of a small head of cabbage, sliced into ribbons
- 1 small stalk of broccoli, chopped into bite size pieces
- 3 carrots, sliced
- 1/2 onion sliced into half circles
- 1 red bell pepper, cut into small strips
- 1 stalk of celery, sliced
- 1.5 cups cooked, shredded chicken
- Chinese 5 Spice to taste
- Tamari sauce to taste
- 2 cups brown basmati rice
- 2 cups of water
- 2 cups chicken broth
- 2 tbs of butter
- 1 tsp salt
- Cook rice as normal.
- Add rice, water, chicken broth, butter and salt to a saucepan
- Bring to a boil, then turn down heat to
medium lowand simmer until done.
- Chop veggies
- Heat oil over medium heat in a frying pan.
- Add veggies and spices.
- Saute a couple of minutes.
- Add chicken and heat thoroughly.
- Serve with veggies over rice.
Notes: You can add any type of veggies you want and adjust the seasonings as necessary. The cooking time accounts for how long the rice cooks. Cook the stir fry until vegetables are bright in color and still slightly crunchy, about 5-7 minutes.
Short on time? Substitute rice noodles instead of rice. Cook the noodles in broth for extra flavor.