Chicken Stirfry and Blogger Awards
Well, for this post, I was thinking about something a little bit more healthy than what I have been posting. I have a little more spring in my step so to speak. In part to this healthy stir fry, but mostly because LB Turner from Seasoned and Stirred
sent me two awards. I am pleased as punch that she sent me these. To be honest, it made me feel really good. Thanks so much LB!
So now it is on to my post!
2 lbs boneless skinless chicken thighs
3 tablespoons corn starch
1/2 teaspoon ginger
2 tablespoon soy sauce
3 tablespoons cooking oil
1 tablespoon mirin
1/2 tablespoon sesame seed oil
1 tablespoon fish sauce
Cut the chicken into pieces
Combine the corn starch, ginger, soy, oil, mirin, sesame seed oil and fish sauce. Allow to marinade for 1/2 an hour.
Heat wok on high and add chicken. Cook chicken until white on all sides.
Meanwhile add 2 cups rice and 4 cups of water to a rice cooker.
Remove the chicken and add the vegetables to the wok.
Cook the vegetables until tender yet crisp. Add the chicken and warm through.
Cook your rice in the rice cooker according to manufacturers directions.
Put your cooked chicken over your rice and serve.