Stir Fry Recipe Ingredients:
- 3 Carrots
- 3 Celery
- 1 Onion
- 2 cups Rice
- 2 tbsp Ginger
- 2 pack Chicken Breast
- 1 Cup Snap Peas (Optional)
- 1/2 bag Mini combo peppers or 2 peppers of your choice
- 1 can baby corn
Stir Fry Recipe Instructions:
Start by cooking your rice. It’s entirely up to you what kind of rice you use, but we used white jasmine rice. Your cooking method is also entirely up to you!
If bagged microwave rice works for you, great, you can probably make this your last step. We used the Instapot.
This was very easy; 2 cups rice to 2 cups water, a pinch of salt (pink Himalayan salt if you have it), turn it on, and let it cook.
Now stir fry wouldn’t be stir fry without veggies, so get them ready. Again, if you want to use frozen veggies, that works as well.
Peel your carrots and cut them into coin-shaped cuts. These don’t need to be perfect but try to make them the same size.
Do the same thing with the onions, peppers, and celery; put them all into one container, and save them for later. Now peel your ginger.
You can use a spoon or a paring knife to remove the root’s skin and cut the ginger into small dice or mince.
Let’s start cooking the chicken. Again, it’s up to you if you prefer chicken breast or thighs (both have different health benefits, so use which one suits you best).
Also cooking method is up to you and what you are most comfortable with. I prefer to pan sear with olive oil and butter.
For this method, start by getting your pan hot but turning your stovetop to medium-high and add about 2 tbsp olive oil to your pan.
Coat your chicken thoroughly on all sides with salt and pepper by sprinkling the season with your hands (not from the container EVER) from about 12 inches away to ensure it is covered evenly. Once the pan is hot, add the chicken, skin side down, to an area that is covered with oil.
Be sure to press down firmly on the chicken to make sure the chicken’s surface is in contact with the pan, then let this cook for about 2 1/2 minutes.
Remember to watch your chicken; not every piece of chicken is the same size or shape, and some stovetops are hotter than others, so it’s up to you to make sure you don’t burn the chicken. When you can see the sides of the chicken are turning white and the cooked side is golden brown, flip the chicken and reduce your heat to medium.
Now add 1/2 tbsp of butter to the pan and let cook for about 2 minutes. Once you feel the chicken is fully cooked (it should be golden brown and firm to the touch), remove the chicken from the pan and cover it with tin foil to let it rest (always let your meat rest).
While your pan is still hot, add your veggies. If the pan is dry, you can add a tbsp of oil.
Continuously stir the veggies around with a wooden or plastic spoon for about a minute, then add your ginger and continue to cook for another 30-45 seconds. This is now where you can add your baby corn, water chestnuts, peas next and turn off your heat.
I wouldn’t recommend adding broccoli to this meal because it can make you gassy, which is not ideal after giving birth.
Next, make your sauce. I like to use half hoisin and half sweet chili, but you can use your favorite store-brand sauce.
Now cut your chicken into bite-sized pieces, add it to a large non-stick pan on medium-high heat, and then cover the chicken with the sauce. Stir constantly until the chicken is completely covered and the sauce has begun to caramelize.
Finally, all that’s left to do is serve your chicken and veggies on a bed of hot rice and enjoy.
Post Partum Recovery Stir Fry
A mid-west take on the classic Asian dish designed to help with digestion and recovery.
Ingredients
- 3 Carrots
- 3 Celery
- 1 Onion
- 2 cups Rice
- 2 TBS Ginger
- 2 pack Chicken Breast
- 1 Cup Snap Peas (Optional)
- 1/2 bag Mini combo peppers or 2 peppers of your choice
- 1 can baby corn
- 1/2 Cup Hoisin Sauce
- 1/2 Cup Sweet Chilli Sauce
Instructions
1. Start by cooking your rice.
2. Cut your carrots, celery, onions, and peppers and set aside. Cut your ginger and set aside with your peas.
3. Cook your chicken in a large pan on medium-high heat
4. Remove your chicken once it's thoroughly cooked then add your cut veggies while the pan is still hot.
5. Cook your veggies for about 1 minute then add your ginger, peas, and corn. Make sure to stir constantly.
6. Remove your veggies from the pan then cut your chicken into bite-sized pieces.
7. Heat a large pan to medium-high heat, add your chicken and sauce and cook until the chicken is completely covered. about 30-45 seconds.
8. Serve chicken and veggies on a hot bed of rice.
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