Tropical Chicken Stir-Fry

Stir-FryHome. ec is upon us. And they want specific dishes. Not too specific, so we still get to choose what we want to make. 2 beef, and 2 chicken are required though. So I have been looking recipes easy enough for our eighth grader to make. This has actually been one of the courses we have been loving this homeschooling year. Our daughter has found a love of being in the kitchen, and making the family a meal. This, I believe, will serve her well in life. It’s always good to have a least one person who enjoys cooking in a house. Now we have 3, with I am sure one more on the way. Kitchen times equals mommy time, and even as teenagers the kids want some of that.

Recipe from Gooseberry Patch Have Yourself a Homemade Christmas 

  • 1/4 cup soy. sauce
  • 2 Tbsp. sugar
  • 1 Tbsp. cider vinegar
  • 1 Tbsp. ketchup
  • 1 tbsp. garlic, mashed
  • 1 tsp. cornstarch
  • 1/2 tsp. ground fresh ginger
  • 8 oz. can pineapple tidbits, don’t drain
  • 2 Tbsp. cooking oil
  • 1 lb. chicken breasts, cut into bite sized pieces
  • 16 oz. pkg. frozen stir-fry vegetables
  • cooked rice
  1. In mixing bowl whisk together first 7 ingredients. Stir in pineapple.
  2. Heat oil in large skillet, or wok. Cook chicken until no longer pick. Add vegetables. Cook until crisp, and hot, about 5 minutes. Add sauce. Bring to a boil, then reduce to a simmer.
  3. Serve over hot cooked rice.
  4. Eat and enjoy!

Peanut Chicken Stir-Fry

Chicken Stir-FryMy hubby came into the house and proclaimed it smells like peanut butter. He was on to me. I was going to try to pull the wool over his eyes and not tell him, the peanuts in this recipe come from peanut butter, but he instantly knew. Clever one he is. I loved this recipe in all it’s peanut butter glory. The kids liked it quite a bit too. Hubby likes to reserve his peanut butter for toast. It is a possibility that he doesn’t enjoy peanut butter quite as much as I do. MM……Peanut butter, so good!!

Recipe from Taste of Home Easy Weeknight Dinners

  • 1/2 cup plus 1 Tbsp, water
  • 1/4 cup peanut butter
  • 3 Tbsp. soy sauce
  • 1 Tbsp. brown sugar
  • 3 cloves garlic, minced
  • 2 Tbsp. vegetable oil
  • 1 pound chicken breasts, cubed
  • 3 cups fresh broccoli florets
  • 1 Tbsp cornstarch
  • Hot cooked rice
  1. Combine 1/2 cup of water with peanut butter, soy sauce and brown sugar.
  2. Heat oil in large skillet. Cook garlic for 2 minutes on medium high heat. Add chicken, cook for 5 minutes. Add broccoli, cook 5 minutes.
  3. Add peanut butter sauce and cook until chicken is cooked through, and broccoli, is tender. This should take about 3 minutes.
  4. Stir cornstarch together with 1 Tbsp of water, and add to sauce. Bring to a boil, then simmer until sauce has thickened.
  5. Serve over hot cooked rice.
  6. Eat and enjoy!

Italian Sausage Skillet

IMG_7761A couple of things I love. Stir-fries. Zucchini. Italian Sausage. So when I found this recipe over at Taste of Home I immediately added it to the meal plan. In fact, I cooked it up for a quick Saturday night supper, the day I went grocery shopping. I like Italian Sausage because it is so flavorful. Never a dull bite will you have if Italian Sausage is on the menu. Of course stir-fry is always a quick and hearty meal. Just start that rice up in my slow cooker , chop up all those veggies and fry away. Never have I thought of adding zucchini to stir-fry before, now it could possibly end up in all things cooked in a wok.

  • 5 Italian Sausage links
  • 3 small zucchini
  • 1 small onion
  • 1 (14.5 ounce) can stewed tomatoes
  • hot cooked rice

1. Remove Sausages from casings. Cook Italian Sausage in large skillet or wok. Crumble as you cook.

2. Drain grease. Add zucchini and onion. Cook 2 minutes. Add tomatoes. Cover and simmer 15 minutes.

3. Serve over hot rice.

4. Eat and enjoy!

Szechwan Beef Stir-Fry

IMG_7715Stir-fries, are one of my most favorite meals. They are quick, they have loads of vegetables, and they taste delicious. We tend to have more of the chicken variety in this house, so we spiced things up a bit and had a nice beef one. I was fully planning to add some cayenne pepper to spice my own plate up a bit. Totally forgot, and you know what, it didn’t need anything. This sauce was very tasty. We liked to assortment of vegetable, and served over rice made for a perfect meal.

Recipe adapted from Better Homes and Gardens New Cook Book

  • 3/4 pound steak, we used rouladen as it is already sliced thin
  • 3 Tbsp. white wine
  • 3 Tbsp. soy sauce
  • 2 Tbsp. water
  • 2 Tbsp. Hoisin Sauce
  • 2 Tsp. cornstarch
  • 2 tsp. grated ginger
  • 1 tsp. sugar
  • 1/2 tsp. crushed red pepper
  • 2 cloves garlic, minced
  • 2 Tbsp. cooking oil, divided
  • 3 medium carrots, peeled and sliced
  • 1 can whole baby corn, drained and cut in half
  • 1 red bell pepper, seeded and chopped
  • 1/2 red onion, peeled and sliced
  • 3 green onions, chopped
  • hot cooked rice

1. Slice meat into bite sized pieces.

2. Whisk together sauce ingredients (first 9 ingredients listed after beef).

3. Heat 1 Tbsp. of oil in large skillet or wok. Cook carrots for 2 minutes over medium-high heat. Add Corn, bell pepper and red onion. Fry additional 3-5 minutes. Remove vegetables to separate bowl.

4. Heat remaining Tbsp. oil. Add beef. Cook until just browned. Push to side of skillet. Add sauce and cook until slightly thickened. Add vegetables. Stir until beef and vegetables are mixed and evenly coated with sauce.

5. Serve over rice, topped with green onions.

6. Eat and enjoy!