Recipe Review: Chicken Stir-Fry from Dash

Once a month (I think it's the second Thursday of the month), the Dash magazine comes in the daily paper. I always browse through it and usually end up clipping some of the recipes to try. I find they are very accessible and use things I have on hand. When I saw this chicken stir-fry recipe, I knew we would be trying it. Boneless skinless chicken thighs can be hard to find (and pricey), but I had some Gold 'n Plump thighs on hand that I got at at a BOGO free sale, so we were able to try it right away. Everybody liked this! The flavor was good with the ginger and green onions. I wasn't sure about the eggs at first, but they really added to the recipe (and I even tricked Lauren into eating some). I adjusted some of the measurements, so here is the recipe and my notes.

It tastes better than it looks - I'm a lousy photographer!

3 scallions (or green onions), minced, divided
4 T soy sauce, divided
1 lb boneless, skinless chicken thighs, thinly sliced crosswise (I used less than this - 10 oz, I think)
1 tsp cornstarch (I skipped this - I haven't found it helpful in the past)
2 garlic cloves, minced
1 tsp minced peeled fresh ginger (Helpful Hint: see Our Best Bites for tips on using fresh ginger)
3 T plus 1 tsp peanut oil, divided (I just used vegetable oil)
2 eggs, beaten
3 cups cooked brown rice (I cooked one cup of brown rice, which yielded about two cups)


Mix 2 scallions, 2 T soy sauce, chicken, and cornstarch (if using) in a medium bowl. Marinate 10 minutes. In a non-stick skillet, stir-fry ginger and garlic in 2 T oil for 10 seconds, then add chicken and cook 4 minutes, or until chicken seems done. Remove chicken and wipe out skillet. Then, cook the eggs in 1 t oil without stirring. When mostly set, flip and cook until set throughout. Remove to a plate or cutting board and dice. Stir fry 1 scallion in 1 T oil for 15 seconds; add rice and stir fry 7 minutes (I don't think I made it that long), then add in chicken, eggs, and 2 T soy sauce. Mix and cook until heated throughout.


I am keeping this recipe close to make again soon! Check out dashrecipes.com for more dinner ideas!

Roasted Vegetables

Roasting vegetables is quickly becoming one of my favorite methods of preparation. It's easy and the flavor and texture of the veggies is so much better than when they are boiled or steamed. To roast vegetables, simply cut them in pieces that are more or less the same size, drizzle olive oil over them, and sprinkle on some salt and pepper, or whatever spices you think would be good. Then place the pan in a very hot oven (400+ degrees) for 8-10 minutes, or however long you decides works best for your tastes.

Some of the best veggies for roasting:

Broccoli
Cauliflower
Asparagus
Carrots
Parsnips
Sweet Potatoes

What would you try?