Homemade Chicken and Veggie Stir-Fry

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I love stir-fries! They're quick and easy to make- even homemade! Use whatever veggies you want/have on hand.

I also made this last night without meat and it was so good. My daughter and I got seconds! LOL. I have more left so I am going to make Japanese style battered chicken with it for Thursday night dinner :-) Tonight is pancake night. #teamtired

This recipe is inspired by Ellie Krieger's Teriyaki marinade which is basically the same as stir-fry sauce! Serve with rice or noodles or with nothing else.

Chicken and Veggie Stir Fry

• 2/3 cups soy sauce
• 1/4 cup honey
• 1/4 cup mirin/sake/or rice wine vinegar
• 1 tablespoon ginger, minced
• 1-2 tablespoons garlic, minced
• 1/4 cup red pepper flakes
• 1 tablespoon cornstarch/potato starch
• 1 tablespoon oil of your choice (veg/canola), divided
• 1 tablespoon sesame seed oil, divided
• 3-4 chicken breasts sliced thinly or diced 
• 1 green pepper (I used about five japanese green peppers)
• 1-2 heads of broccoli, cut into florets
• 1 cup carrots, sliced thinly
• 1 half head cabbage (optional) sliced thinly
• 1 onion (size depending on your taste) sliced thinly
• 4 cloves of garlic sliced thinly

Directions
Combine the first 7 ingredients in a small bowl and stir until evenly combined. Pour half of the marinade over the chicken, and mix until evenly coated. Marinate for 15 minutes or overnight.

Heat the 1/2 tablespoon of the oil of your choice along with 1/2 tablespoon of sesame seed oil in a non stick pan or wok over medium heat. First cook broccoli and carrots for about a minute and then add the rest of the vegetables. Stir often. Cook about 5 minutes then remove from pan and set aside. With the empty pan still on medium high heat,  add the remaining 1/2 tablespoon of oil and sesame seed oil. Cook chicken until nearly cooked through about five minutes, add the veggies back to the pan and remaining stir fry sauce. Stir until mixed thoroughly.  Lower heat and allow to cook about 2 minutes or until chicken is cooked through. If the sauce looks too thick add about 1/4 cup water.


Hope you all enjoy!

Fluffy Pancakes

I haven't cooked anything since Sunday as my son's been ill in the hospital. So since of fridge is at the brink of emptiness due to no shopping trips and food rapidly going rancid, I decided to go with a quick go-to breakfast. Pancakes! My children's 2nd favorite breakfast after Waffles and slightly nudging French Toast.

This recipe is very easy and you can make any variations you want to.

Fluffy Pancakes
1 1/2 cups of all-purpose flour (I use unbleached)
1 tablespoon of baking powder
1/2 t of salt, can be course or table salt
2 tablespoons of sugar
2 pinches of cinnamon
1 1/4 cups of milk
1 egg
4 tablespoons of melted unsalted butter

Optional- additional salted butter for pan

Directions:
In a large bowl, sift or stir all dry ingredients together. Make a well in the center then set aside.

In a medium bowl, combine all wet ingredients.

Add wet ingredients to dry ingredients and DO NOT OVER-STIR! Will result in flat, tough discs! We want fluffy!

Turn burner or griddle on medium heat. If using, add about a teaspoon of butter to a heated skillet/frying pan/griddle. Pour about 1/4 cup to 1/3 cup of pancake batter per pancake. Let cook until bubbles cover the surface of the pancakes. Flip over and cook for about a minute or two and repeat until batter is gone!

Enjoy! A big hit in our house :D