Chicken stir fry

Stir fry

Date: June 30th, 2011


  • 4 cups napa cabbage, chopped
  • 3 carrots, sliced on the bias
  • 2 cups snow pea pods, cut in half
  • 1 lb chicken thighs, sliced thin
  • 2 cups rice
  • stir fry sauce

Sautee the chicken in oil under nearly done and remove to a bowl. Sautee the carrots until soft, 7-10 minutes, add the snow peas and cabbage for a few minutes, until the cabbage is wilted. Add the chicken back in with enough stir fry sauce to cover everything. Cook until the chicken is hot again. Serve over the rice.

Time to table: 1 hour

Servings: 4 adults, 1 toddler

Ben: Like

Erin: Like

Annie: Like

Notes: I should have put a ton of garlic in here, that was an oversight on my part. I think making your own stir fry sauce would be good as well, we just used the store bought stuff this time.

Stir fry

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