Quick and Easy Stir-Fry Recipe

What I like so much about this recipe is its flexibility. The amount of each ingredient can vary based on personal taste, and it is very hard to get it wrong. The vegetables can also be switched. Personally, I like to use either just broccoli (and possibly mushrooms), or green onions, peppers, mushrooms and carrots.

First, rinse and dry the chicken breast, so that the oil can be absorbed well. Then cut it into short, narrow strips. I like the pieces to be small, that way they have more flavor, but that is certainly up to you. Once this is done, set the chicken aside.

For the marinade, combine soy sauce, garlic (fresh or granulated; either one works), salt, olive oil, a drop of lemon juice and, if you have any, a pinch of ginger. Add the chicken and be sure to shake well.

While the chicken marinates, wash and chop the vegetables of your choice. If you chose to use peppers, you may want to consider adding a bit of color to the dish by adding red, yellow and green peppers. If you chose to use broccoli, be sure to wash thoroughly. I like to cut the broccoli lengthwise, as one may cut a mushroom, so that the shape stays clean and consistent. Once you are done, set the veggies aside.

If you don’t own a wok, a large frying pan does the job just as well. Put the flame on low and add a drop of oil to the pan (or spray with a non-stick spray like Pam). Cook the chicken first, and mix often to ensure it gets cooked evenly. Once the chicken begins to turns white or pale gold, cover the pan for a few minutes (no more than 7), then stir again, slowly adding the vegetables. Cook for five more minutes, and your dish is done! Enjoy.

A Great New Twist on Traditional Chicken Soup

This is a versatile soup which can be made in several ways. For a traditional chicken soup experience, use rice. For something a bit more daring, try bulgur or quinoa. Want a stew-type soup, use all the shredded chicken suggested. For something soupier, add less. If you prepare the broth the day before you can skim the fat and make this already healthy dish even more so. The lemony flavor gives this offering a unique, lively taste. 

3 pounds chicken

cut up 2 medium carrots

sliced 1 medium onion

quartered 6 large garlic cloves

4 peeled and crushed

2 minced or sliced

A bouquet garni made with 1 bay leaf, a couple of sprigs of thyme and a couple of sprigs of parsley

2 1/2 quarts water

10 peppercorns

Salt to taste

1 pound leeks (3 medium or 2 large),white and light green parts only, cleaned and sliced thin

2/3 cup bulgur

Juice of 2 large lemons

3 tablespoons finely chopped fresh herbs, such as parsley, tarragon, chives or cilantro

If you can prepare the broth the day before you want to serve the soup that will allow you to skim off the fat, and make this soup’s preparation faster the next day.

1. Add together chicken, carrots, onion, crushed garlic cloves, bouquet garni, water and peppercorns in a large soup pot or Dutch oven. Let simmer. Take off foam that may form, add salt, cover and continue simmering for an additional ½ hour at a low heat. Remove the chicken wings and breasts carefully (don’t get scalded.) Let thighs and legs simmer 10 additional minutes then remove from soup. When the chicken is cool enough to handle, remove the meat, throw away the skin, and return the bones to the pot. Continue simmering with the bones another 30 minutes. Shred the chicken and place in a covered bowl in the refrigerator.

2. Pour the finished broth through cheesecloth into a larger pot. Refrigerate overnight and the next day skim off the layer of fat which has formed on the surface of the liquid and throw away.

3. Return the broth to the soup pot. Add the remaining ingredients of garlic and leeks, bulgur and salt to taste. Bring to a boil, then lower the heat, cover and simmer for 20 minutes until the grains are tender and soft. Taste, adjust for salt. Right before serving time add as much of the chicken as you like, and any remaining chicken can be used in salads. Lastly, add the lemon juice, and herbs, stir well and serve. Yummy!