Chinese Stirfry

Hi hi!!

Sorry it's been a little bit - registering for big tests and taking subbing days and starting more observation took up a little more time than I anticipated.

Anyway, this is a recipe that we sometimes make weekly. It doesn't take very much prep, uses things we almost always have, and Chase LOVES it. We actually got the recipe from his sister Chandra, and haven't changed it at all, except to double it sometimes.

Chandra's Chinese Stirfry
Ingredients:
2 tsp. olive oil
2 Tbsp. honey
2 Tbsp. soy sauce
1 Tbsp. ketchup
1/2 tsp. ginger
2 small-medium chicken breasts cut into bite-size pieces*
1/2 bag of stir fry veggies

*Just depends on how much chicken you like in your stirfry. I tend to do more.

Directions:
If you're going to cook rice at the same time, make sure to start it in a pot or a rice cooker before you get going on the rest

Begin to cook the chicken in the oil in a large skillet over medium-high heat.

Mix up sauce ingredients while checking and turning the chicken as necessary. When the chicken is almost done add about 1/2 of the sauce you've just made.

Add the stirfry veggies, then the rest of the sauce and mix and make sure to cover everything with it. I usually let it simmer for a little bit to make sure to warm up the veggies.

Add salt to taste.

Serve over rice, as soon as it's ready.


This makes enough for both of us and then enough for Chase to take as leftovers the next day. He says they're great (and of course lets him add hot sauce so it's a huge hit there). Hope you both like it as much as we do!!

Love you both, and missing Diet Coke runs with you real bad.

Loves, Jord