We lost the cord that lets us upload pictures from our digital camera to the computer, which is very sad for us. I have been remiss in updating my new recipes because I was looking for the cord and wanted to add pictures, but then I discovered I have a much wider viewership than I thought, and if I am not the only one using my blog for recipes, I would like to share my delicious new recipes, with or without pictures.
Because I am such a good wife, (laugh here!) I made my husband some stir fry so he wouldn't have to eat chili for the fifth meal in a row.
I did not try it, but it looked good, and Brad said it was yummy.
Chicken and Broccoli Stir Fry
3 cups broccoli florets
1 tablespoon olive oil
3 skinless, boneless chicken breast halves - cut into 1 inch strips
1/4 cup sliced green onions
8 cloves garlic, thinly sliced
2 tablespoon hoisin sauce
1 tablespoon chile paste
1 tablespoon soy sauce
1 teaspoon ground ginger
1/4 teaspoon crushed red pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chicken broth
Trim the broccoli, and cut into bite sized pieces. I only like the tree part, so I trim broccoli really high. Then, steam it. There are several ways to do this. My favorite way to steam veggies is using the new-ish Ziploc steamer bags. You can also put the broccoli in a steamer over 1 inch of boiling water, cover, and cook for about 5 five minutes. If you don't own a steamer, I highly recommend the steamer bags. I DO OWN a steamer, and I still use the Ziploc steamer bags.
Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.
Stir the hoisin sauce, chile paste, and soy sauce into the skillet. Season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.
Serve over rice.