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.



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

Bok Choy


Garlic Scapes

Gluten Free Soy sauce

Sesame oil


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.



Take your chicken and your hand-dandy knife.



Slice chicken into stir-fry appropriate strips.



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



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.



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



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



Sautee until al dente-ish



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



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



Decide that it is very clearly time for a drink.







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.



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



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



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



Wash and chop the ends off of the bok choy.



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



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



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



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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