Have you ever had a bunch of vegetables in your fridge that you only had a little of? I always get stuck with a small amount of a lot of things. It’s never enough to create an entire meal around and that is why this stir fry recipe is my friend.
I love a good stir fry. You can make this an oriental type dish like I did or you can simply sauté all the ingredients together and enjoying the medley you’ve created. This simple meal helps include lots of vegetables and your choice of meats. I used chicken but you could easily create this same meal with beef or pork. I made a huge PILE of food and they ate almost all of it! I barely had enough left over for lunch the next day. If you are feeding fewer people than I am then feel free to adjust the suggested amounts in the recipe but make sure you also reduce the amount of sauces you add at the end as well. Remember, you can always add more later but you can’t really take it back out of the pan once you mix it in. We started making this back when money was tight and we couldn’t afford to take the kids out for Chinese food. It’s been a winner ever since.
We start this recipe off by heating the skillet to medium high, adding a little olive or canola oil, and then once that is hot and ready…the chicken. Allow the chicken to sit in the pan for a few minutes undisturbed to create a nice golden brown. Turn once and brown the other side. The chicken will not be cooked all the way through at this point but it will help to create seasoning on the bottom of the pan as well as give the chicken a nice texture as an added bonus.
I sliced each chicken breast one way and then rotated my cutting board to run through it with a knife again and create smaller pieces. Make sure to keep the juices running out of the chicken breast from contaminating other surfaces. Pour all escaped juices back into the skillet with the smaller bits of chicken. Cooking the chicken breasts this way helps it to cook much much faster and will allow the soy sauce and teriyaki sauce to both soak in much better. More flavor for you!
I pressed two cloves of fresh garlic in with the chicken. Doing this now allows the garlic to cook and blend in without burning. All of the flavor and none of the bitter from over cooking! Perfect!
Finally we add the chopped and shredded vegetables we’ve chosen. the sauces should go in now as well as a small addition of butter for flavor. Two tablespoons of additional butter should do just fine. The soy sauce and teriyaki sauce are both added now as well to give the vegetables more liquid for steaming. The chicken and vegetables will soak it all in so make sure to not over do. We can always add more later if needed.
I created a simple fried rice bed for my stir fry by heating a skillet with canola oil and butter, frying three eggs with busted yolks and then stirring them into small pieces, and then adding cooked rice to the pan. Allow the rice to brown a little before stirring. A little soy sauce will make this fried rice taste authentic. Salt and pepper to taste.
I served this meal with Yum Yum sauce and pickled ginger and it was amazing! Not only did I manage to create some space in the refrigerator but I provided my family with a nutritious and super fast meal. That is a win! What will you mix into your stir fry? Got any veggies in the fridge that need to be used up? This is certainly a great way to go. I hope you enjoy it as much as we did!
Watch me make this on Facebook at ibeebusy24.7
Fridge Clean Out Stir Fry
Equipment
- Nonstick Skillet with lid
- Cutting Board
- Kitchen knives for veggies and meat
- Utensils for stirring and serving
Ingredients
- Chicken breasts I made a large batch so I used three
- 1 cup Carrots Thinly sliced
- 1 cup Brocoli
- 1/2 cup Onion Sliced
- 3 cups Shitaki Mushrooms Roughly chopped
- 1 cup Sliced Bellpepper
- 2 tbsp canola oil
- 3 tbsp butter plus two more for later – 5 total
- 1/4 cup Teriyaki sauce start with less and you can add more later
- 3 tbsp soy sauce start with less and you can add more later
- salt and pepper to taste
- 3 cloves garlic minced or through a garlic press
Instructions
- You can use more of less of the amounts listed above based on how many people you are feeding. This recipe is totally customizable! In a nonstick skillet, add 2 tbsp canola oil and 3 tbsp of butter. Once the butter has melted you can add the chicken to the skillet to brown on each side. Shred the browned chicken breasts and return them back to the skillet. Add a little more butter and the 3 cloves of minced garlic. Stir shredded chicken occasionally to avoid sticking to the bottom. Once the chicken is cooked through, Add all chopped vegetables over the top of the chicken. Pour teriyaki and soy sauces over the vegetables. Cover and allow to steam on a medium low heat for ten minutes, stirring occasionally until vegetables are to the desired tenderness. Serve over fried rice.
4 responses to “Veggie Drawer Stir Fry”
I’ve been following you for over a year now…. love you and your sweet family. God bless you and yours!
Thank you so much! It’s still a work in progress but I’m thrilled it’s finally going! Blessings!
I really enjoy watching your videos and have been for quite a while now! Your an inspiration and I pray for your family! Keep being your sweet self!! Thank you for sharing your life with us!!
Thank you!