Good Morning!
We had a beautiful day yesterday, not too, too cold, sun was out, not windy, and it wasn’t below zero for once. Today supposedly will be as well, but it’s visibly windy. I am hoping this week would stay lovely, so I can put up Halloween decorations on weekend. Normally we would do it in the late afternoon on Thanksgiving day, but we were busy with catching up on Desperate Housewives instead 😅
Anyhoo!
I have a nice simple stir fry to share today. We have a lot of stir fries in this household. Boys like them, they are easy to make, great with warm rice, and can be turned into many varieties 😉
2 tbsp peanut oil
1/2 tbsp minced garlic- storebought
1 med onion
20 baby carrots
750 chicken strips
1 bag beansprouts
1 box firm tofu
1 chicken cubes
1/2 c water
2 bags kale
2 bird eye chilies
Slice thinly onion, and diagonally for the baby carrots
Cut tofu into strips and rinse the beansprouts
Remove kale from the stalk, we want the leaves only
Slice bird eye chilies into 4
Heat oil and saute minced garlic, sliced onion, baby carrots and chicken strips, until chicken cooked, then add in kale, cover with lid, let cook for 5 mins
Stir, then add in tofu, beansprouts, water, and chicken cube
Cook until kale is tender
Serve immediately 😊
Chicken and Vegetables Stir Fry
Ingredients
- 2 tbsp peanut oil
- 1/2 tbsp minced garlic- storebought
- 1 med onion
- 20 baby carrots
- 750 chicken strips
- 1 bag beansprouts
- 1 box firm tofu
- 1 chicken cubes
- 1/2 c water
- 2 bags kale
- 2 bird eye chilies
Instructions
- Slice thinly onion, and diagonally for the baby carrots
- Cut tofu into strips and rinse the beansprouts
- Remove kale from the stalk, we want the leaves only
- Slice bird eye chilies into 4
- Heat oil and saute minced garlic, sliced onion, baby carrots and chicken strips, until chicken cooked, then add in kale, cover with lid, let cook for 5 mins
- Stir, then add in tofu, beansprouts, water, and chicken cube
- Cook until kale is tender
- Serve immediately
