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!

Recipe Review: Pineapple Pork Stir Fry

We tried this stir-fry from Taste of Home for dinner tonight and I'm glad we did. Overall, I would give it 4 out of 5 stars. The mixture of vegetables was nice - I cut three carrots into thin strips and used a bag of frozen broccoli and cauliflower, half of a small onion (what was in the fridge) and the pineapple. I liked the sauce in that it wasn't too sweet, but Preston commented on how he preferred the sweetness of the sweet and sour pork recipe below. That being said, however, the sauce was a little spicy for my taste. Next time, I will probably just add a shake of cayenne pepper. Plus, I will probably only use about half of the sauce mixture. I don't like to drown my stir-frys in sauce, although a plus is that the sauce made the brown rice I served it with more palatable (I prefer brown rice, but hubby hasn't quite converted yet). I wasn't quite sure about the soaking the pork in the cornstarch mixture - I don't know that it really did much except make a mess on the bottom of the pan. Next time, I will probably skip that step. But, there will be a next time, so I consider it a success.

Just a note on stir-frying in general. I don't always follow a recipe - sometimes I just throw whatever vegetables are around and whatever protein is around together and serve it over rice. I also don't always make a sauce - sometimes I just want to taste the food as it is, although like I mentioned earlier, if you are trying to get used to the taste of brown rice or don't like vegetables, a sauce can help add a different flavor.

So, get your woks ready and try this one soon. It's a keeper!