When I first started writing my blog, devoting Thursdays to talking about my pantry I thought I would write about what is in my pantry and why to keep a well stocked pantry. Since then I have realized that the term “prudent pantry” can mean so many things. It can mean living a prudent lifestyle, living within or below your means, or having food on hand to cook up a quick dinner.
This week I was glad that I had a well-stocked pantry and a well-stocked freezer. I had worked outside all day and all of a sudden it was time to make dinner! In a matter of minutes I had decided to cook a quick stir-fry. I checked the drawers in the fridge and found some broccoli, scallions and a half of a red pepper. Garlic and ginger I had on hand. There was some leftover rice and chicken in the freezer.
Hoisin Chicken and Vegetables was on our plates in less than ½ hour!
Hoisin Chicken and Vegetables
1 Tbsp cornstarch
1/3 cup chicken broth
4 ½ tsp soy sauce
4 ½ tsp hoisin sauce
1 tsp sesame oil
3 cups broccoli, cut into bite size pieces
½ red pepper, sliced
1 Tbsp canola oil
4 scallions, chopped
3 garlic cloves, minced
1 tsp minced fresh ginger
1 pound chicken breast, sliced
Cooked rice
In a small bowl, combine the cornstarch and broth until smooth. Stir in soy sauce, hoisin sauce and sesame oil; set aside.
In a large nonstick skillet or wok, stir fry onions, garlic and ginger in oil; stir-fry just until the color starts to change.
Add chicken and continue to stir-fry until the chicken is done. Remove and keep warm.
Add broccoli and red pepper to the pan; cook until broccoli is crisp tender.
Add chicken back to wok along with the seasoning sauce. Continue to cook until the sauce thickens and coats the chicken and vegetables. Serve over warm rice. Yields about 4 servings.
It was quick, nutritious and delicious!
Linked to:
FrugalFollies.com,
Nancy on the Home Front 