Sunday, May 2, 2010

Stir Fry Chicken and Sauteed Swiss Chard

Stir Fry Chicken
1 (14 oz.) bag Stir fry vegetables, frozen
1 lb. raw boneless chicken, cut into bite sized pieces
1 bottle Stir-fry sauce, to taste
Oil, as needed
Rice, cooked and kept warm

In a wok or large fry pan, sauté chicken in oil until done. Add frozen vegetables and cook until hot and water from frozen veggies cooks out. Pour 1/2 - 3/4 bottle of the stir fry sauce over everything and simmer until bubbly. Serve over rice

Sautéed Swiss Chard
1 large bunch of fresh Swiss chard
1 small clove garlic, sliced
2 Tbsp olive oil
2 Tbsp water
Pinch of dried crushed red pepper
1 tsp butter
Salt, to taste

Wash Swiss chard leaves thoroughly. Remove the toughest third of the stalk and discard Chop the leaves into bite size strips. Heat a saucepan over medium add olive oil, garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan. Cover again. Check for doneness after another 5 minutes. Add salt to taste, and a small amount of butter. 

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