Hello all– Do have a couple simple old friendly recipes you rely on when you want a quick easy dinner (read–you don’t want to spend much time in the kitchen) and that you know everyone will enjoy? At our house that’s fajitas or spaghetti… And this quick stir fry sauce that pretty much goes with anything you throw into the pan.
So I was wandering into the market, wondering what to fix for dinner when I saw these cunning tiny sunburst summer squash. I grabbed them along with some pea pods and set out for home to make this simple dinner– about 20 minutes and it’s on the table.
SUMMER SQUASH STIR FRY
2 cups rice
2 boneless, skinless chicken breasts
splash olive oil
1 1/2 cups pea pods, ends trimmed, cut in half
1 carrot, peeled and sliced into disks
7 ot 8 small sunburst summer squash, cut into chunks.
1/2 cup red bell pepper, cut to small bits
1 cup water
1/4 cup soy sauce
5 tab. brown sugar
1/2 tsp. ground ginger
4 cloves, garlic, minced
2 tab. cornstarch
Cut the chicken into smallish bite size pieces. Heat a skillet with a splash of olive oil. When it’s hot, throw in the chicken. Cook til it’s browned and cooked through and remove it from the pan.
In the same pan (leave the chicken juices)– cook the carrot for 3 or 4 minutes. Then add in the pea pods and squash and cook 3 minutes more. Then stir in the red pepper to cook another minute or so. Put the chicken back in with the veggies.
In a container with a tight lid, shake together the water, soy sauce, brown sugar, ginger, garlic and cornstarch. Pour it into the hot pan over the chicken and veggies and stir until it thickens, just a couple minutes.
Spread the cooked rice on an ample platter and to it with the stir fried chicken and veggies. That’s it. Time to eat!
*I just use the standard bagged rice– 2 cups rice, 4 cups water, 1 tsp. salt and simmer it on low, low for 10 minutes. When it’s done, turn off the heat and leave the lid on the pan and it will steam and stay hot for a long time.