Tasty Tuesday: Chicken Stir fry
What’s not to love about chicken stir fry?
(click to enlarge)
I usually make up a marinade similar to this one here that she calls “dressing” (reserving a quarter cup or so for later use) and let the chopped meat hang out in it overnight. Next, I get whatever veggies look good and prepare them by chopping and dicing the sizes I like them to be. Lastly, I cook up the meat and veggies along with some fresh garlic and the reserved marinade. I always serve it over brown rice. Delicious.
By the way the Asian Noodle Salad recipe by PW is the most magical harmony of ingredients ever put together in one dish. It’s spicy, it’s summery, it’s fresh and it’s flavor is addicting.