Thursday, February 28, 2013

Meal: Chicken Stir-fry

Some ingredients are cheaper than others, but one thing I have been focusing on, is not on premium cuts, or expensive rare vegetables, but rather on making a meal; good, delicious, cheap, and fast.

A chicken stir-fry (or beef for that matter), is like a white canvas ready for some art. You can choose your vegetables, your aromatics, and your proteins, and typically ending with something that is just delicious.

Featured in this stir-fry: Garlic, Bacon, Scallions, Zucchini, Orange Sweet Peppers, Mushrooms, and a Chicken Breast

1. I like bacon. So, I start by cutting up bacon, and frying that (a wok works best for stir-frys, but use what you have!), and then removing the bacon, but using that fat to cut up chicken pieces.
2. Make sure you cook chicken until they are close to done (vegetables will cook much faster), and add your aromatics: garlic, scallions, onions.
3. Add your vegetables, I recommend at least 3 varieties, but more or less is often considered. Add your bacon back in after a minute, then add salt (or soy sauce), pepper, and any heat you might want (sriracha, cayanne pepper, jalepenos, etc).
4. Cook until vegetables start getting tender, and then serve hot. The entire dish costs under a few bucks for 3-4 helpings, and tastes great.

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