I like to fall back on a stir fry when I run into a problem with my menu plans. I usually can construct the meal with what I find, in the house, and it is an easy dish to make. That is what I did, tonight. I had a few cooked chicken cutlets in the refrigerator. I had cooked them with pineapple chunks and juice so the cutlets were rather plain, perfect for a stir fry. I also had a mango, I had to use up so I sliced it and threw it in with the chicken and pineapple. I looked around and pulled out a large onion and red pepper and finally, I had half a bag of broccoli to add to the mix. With the right seasonings, this was transformed to a state of deliciousness.
Asian Chicken Stir Fry
5 tablespoons soy sauce
2 tablespoons Mirin
1 teaspoon grated ginger
1/4 teaspoon garlic powder
1 teaspoon sesame oil
2 cooked chicken cutlets
1 mango, peeled and sliced
1 cup pineapple chunks in juice
1 cup Organic Vegetable broth
1/2 large red pepper, sliced
1 large onion, sliced
1 1/2 cups broccoli florets
8 ounces thin spaghetti (I used gluten-free)
In a large skillet, mix soy sauce, sesame oil, garlic & Mirin.
Cook the onions, pepper and fruit in this liquid.
While this is cooking, follow directions on spaghetti package and cook spaghetti, drain and put aside.
After the onion mix is cooking for 5 minutes, add the chicken cut into strips and the pineapple.
Heat an additional 3 minutes and add vegetable broth. When broth is heated, put broccoli and mango into pan. Cook for 2 – 3 minutes, depending on how crisp you like your broccoli. (I let mine cook too long.) If you put the mango in earlier, it disappears into the rest of the ingredients, never to be seen again.
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