simple stir-fry

There has been a lot of impromptu meals around here lately that include me eating solo due to Robby's work schedule. (boo) To make a sincere effort to stop taking advantage of Little Luzzos Pizza across the street, I've been making a lot of stir-fry. I forgot just how much I enjoy stir fry until this month. It is healthy, delicious, and comes together SO fast. (It only took me 7 minutes the other night!) What has worked out nicely for me is to take 10 minutes when I get home from the market and cut vegetables, followed by putting them in zipper bags. Then it becomes super easy to incorporate veggies into meals on a regular basis...especially stir-fry. I also appreciate the creativity that comes with making a dish like this. Swapping ingredients in and out, depending on what you have on hand can make for fantastic variation and a recipe that you will never get tired of.

Simple Stir-fry

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Yield: 1-2 servings

1-2 chicken breasts, sliced thin

2 teaspoons cornstarch

1 tablespoon peanut or sesame oil

1 teaspoon ginger, minced

1/4 cup red bell pepper, julienne

1/4 cup green bell pepper, julienne

1/2 cup snow peas, sliced thin

1/4 cup red onion, sliced thin

2 tablespoons Asian sweet chili sauce

2 tablespoons soy sauce

1 tablespoon rice vinegar

1/4 cup baby bok choy, sliced crosswise into 1/2 inch slices

1/4 cup mandarin oranges, peeled & segmented

1/4 cup green onions, thinly slice on a diagnol

Place chicken strips in a medium size bowl. Sprinkle with salt and freshly ground black pepper and toss with cornstarch to coat. Heat oil in large non-stick skillet or wok over medium-high heat. Add minced ginger, stir 30 seconds. Add chicken; stir fry until chicken is beginning to brown an is almost cooked through, 2-3 minutes. Add bell peppers, snow peas and onion; toss for 1 minute. Add sweet chili sauce, soy sauce and rice vinegar; boil until sauce thickens slightly, tossing to blend, about 1 minute. Stir in bok choy, mandarin oranges, and scallions. Stir-fry just until bok choy is just wilted. Season to taste with salt and pepper. Transfer to serving dish and top with remaining green onions.