Spoiler alert: Book giveaway below!!
In the meantime, if you like to eat in and you want to try something fun, try this stir-fry recipe.
Stir-fry food doesn't have to be difficult. I've been making this version of the recipe for years. It's my son's favorite. He makes it now for his wife. It's packed with healthy veggies and lean chicken. You can switch out the veggie selections for those you like. You can switch out the chicken to pork or even beef. It's great for a cold night. Easy for a busy day.
By the way, last week Cleo offered a healthy way to make white rice with half the calories, and I am determined to try it, but I must admit I made this recipe before Cleo shared her tip.
If you missed that post, follow this link: CLEO COYLE'S HALF THE CALORIES RICE.
DARYL'S FLOURLESS CHOCOLATE CAKE
STIR FRY CHICKEN with VEGETABLES
REGULAR OR GLUTEN-FREE * (see ingredient note)
1 pound skinned chicken breasts, cubed
1/2 cup flour or gluten-free flour, if you need to eat gluten-free (I use tapioca starch)
1 teaspoon salt
1 teaspoon ground pepper
2 tablespoons oil
1 tablespoon soy sauce (use gluten-free soy sauce/tamari, if needed)
1 tablespoon mustard
water, as needed
1/2 cup onion, chopped
1/2 cup broccoli, chopped uncooked (or boiled for 2 minutes and rinsed) * see below
1/2 cup cauliflower, chopped uncooked (or boiled for 2 minutes and rinsed) * see below
1/2 cup celery, diced
1/2 cup snow peas, uncooked
1/2 cup green onions, chopped
1 cup rice
Cook rice according to directions. Set aside.
Meanwhile, chop the chicken and set aside. In a sealable plastic bag, put the flour or *gluten-free flour (I use tapioca starch; you can use cornstarch, potato flour or other), salt, ground pepper. Add the chicken and shake until coated.
In a wok (or very deep frying pan), put the oil, soy sauce (*use GF soy sauce if necessary), mustard. Stir. Heat to sizzling. Add the coated chicken. Reduce heat and stir-fry the chicken for about 5-10 minutes until cooked through. Add water, a few tablespoons at a time, as necessary, to keep the chicken loose enough to move around the pot. This will enhance the overall sauce.
Add the onion and stir until tender, about 3 minutes.
Cut up the vegetables. If desired, cook the broccoli and cauliflower in a saucepan, in an inch of boiling water, covered for 2 minutes. Drain and rinse.
Add the broccoli, cauliflower, celery, and snow peas. Cook about 5-7 minutes, until the celery is cooked but still crisp.
Serve over hot rice with extra soy sauce *or gluten-free soy sauce.
Note: you can switch out any or all of the veggies to those you prefer. Just remember that the harder the vegetable, the longer it takes to cook. For example, mushrooms-quick; broccoli-longer.
And if you decide to use pork, keep the mustard; but if you use beef, you might want to lose the mustard in the recipe.
And now for that
PS I'm have scheduled a giveaway of the first Cookbook Nook Mystery, FINAL SENTENCE, on Goodreads, and I'm also offering two copies here. Today!!
Why? Two reasons. It's the book we're going to read in my new Facebook group called Delicious Mysteries, so someone in the group might need a copy. AND it's almost Mother's Day, and I figure every mother needs a good book to go with her coffee cake.
So leave a message and tell me if you're a mother, if you have a mother, if you know a mother. And do you like to read? Remember to leave your email so I can reach you if you win!
PS This is the first in the Cookbook Nook series. The 4th, FUDGING THE BOOKS, is coming out in August and available for pre-order!!!
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AS GOUDA AS DEAD
FUDGING THE BOOKS, the next Cookbook Nook Mystery, is available for order: order here.
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