Superfluous Yet Delicious

We Cook. We Eat. We laugh a lot.

Chicken Stir Fry

Week Two was rough because it was so hot I did not want to cook at all. We had friends over on Sunday and ended up ordering enough Blue Ribbon Barbecue to feed a small army, and are still munching the leftovers.

However, I had all these pretty CSA veggies to cook. So on Tuesday, with temperatures around 93 degrees, I got out my frying pan and got to work.

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Ingredients:

A couple pounds of chicken. I was feeding three, and not supplementing with starch, so I used 3 1/2-4 lbs

Bok Choy

Fennel

Garlic Scapes

Gluten Free Soy sauce

Sesame oil

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Preheat a frying pan on medium. Our wok is in storage, or I would have used that. Throw in about a tablespoon of your oil of choice, I used sunflower, and a teaspoon of sesame oil.

 

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Take your chicken and your hand-dandy knife.

 

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Slice chicken into stir-fry appropriate strips.

 

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Throw chicken into preheated frying pan and cook until brown and done through.

 

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If you have a wok, you can do this all in one pan, but I did not have the pan space, so I grabbed a second frying pan to do my veggies. Preheat with a teaspoon of cooking oil and a teaspoon of sesame oil.

 

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Chop up your fennel. I only used the root part in this recipe.

 

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Chop your garlic scapes. I aimed for green bean sized chunks.

 

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Sautee until al dente-ish

 

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Get impatient with the chicken and throw a lid on it so it cooks faster.

 

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Take lid off so that some of the water in the bottom evaporates.

 

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Decide that it is very clearly time for a drink.

 

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Once the chicken is no longer pink, but not quite cooked through, it is time to add some flavors. First off, some gluten free soy sauce.

 

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Look up at the giant box of sesame oil that is our best friend.

 

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Grab the much more convenient squeeze bottle to add more to the food.

 

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Add a little hot sesame oil to the greens to make Carl happy.

 

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Wash and chop the ends off of the bok choy.

 

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Toss the bok choy in with the chicken and throw the lid on to steam.

 

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When the bok choy wilts, throw the other veggies in, mix it around, and cook for 5-10 min

 

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Announce that dinner is ready and get out of the way.

 

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Don’t worry, right after I took this picture, one of the boys bit the bullet and finished the last little lonely bit of food.

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5 thoughts on “Chicken Stir Fry

  1. Looks really good.

  2. I love fennel in a stir fry!

  3. Looks Delish! I am doing sometning sort of similar with beef and bok choy for supper tomorrow 🙂

  4. Pingback: CSA Round-Up: Weeks 1-3 | Superfluous Yet Delicious

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