Food Friday
My mom always used to make “Chicken with Mixed Vegetables”…and to this day it is one of my all time favorite meals. It’s super easy, and you can use chicken OR beef – and for that matter, I’m sure turkey breast would work, too! Once again, I don’t have a picture – I’m working on getting better at that :)
Beef (Or Chicken) with Mixed Vegetables
1 lb boneless, skinless chicken breasts (I used beef the last time – just sirloin cut for kebobs, and it turned out great)
1/2 large sweet onion, diced
1 head cauliflower (about 2 cups)
2 crowns of broccoli (about 2 cups)
1 can waterchestnuts (I L.O.V.E. waterchestnuts – so I use two cans)
1 cup carrots (I don’t really like cooked carrots, so it just depends on my mood if I put them in)
Soy Sauce
Corn Starch
Sautee onion in about 2 tablespoons of olive oil for 2-3 minutes, until soft.
Cut chicken into bite-sized pieces.
Add chicken, and cook until all sides are browned. (I always season at this step with a little bit of salt, and black pepper – don’t use too much salt, though, b/c the soy sauce is pretty salty.)
Add carrots and about 1 Cup of water, cook until carrots are about halfway done.
Add broccoli, cauliflower, and water chestnuts; cover.
Cook until vegetables are almost done.
Add sauce mixture (below)
Cook until vegetables are done.
For Sauce:
Mix together about 1 cup cold water, 1/2 Cup soy sauce, and 4 Tablespoons Corn Starch
Add this to Chicken/Vegetable mixture and bring to a boil.
Sauce will begin to thicken when it comes to a boil. If you need the sauce to be thicker, just mix more water/soy sauce/cornstarch. (This has to be mixed before you pour it into the hot liquid b/c the corn starch will clump up if mixed with hot stuff)
Taste the sauce mixture after it thickens, and if you need more soy sauce, just add it directly to the mixture.
I serve this with brown rice.
Obvs, it’s not a very scientific procedure for the sauce – I just play with it each time until I get the consistency how I like it…and I’m sure it’s never the same twice :) BUT, with a little paitence, I’m sure you’ll be able to make it taste how you want, too.
*Hugs*