Sunday, July 12, 2009
Chicken and Zucchini Stir-Fry
When I do cut up a whole chicken for purposes of cooking adobo or BBQ, etc., I end up with the chicken back, which is mostly bones and very little meat. Sometimes I boil the whole thing for stock (and later on get the meat for arroz caldo or mami), but sometimes I patiently try to cut the meat off the bones for use in stir-fries.
Since this is a season to get fresh zucchini (and summer squash) from the grocery stores, it is a good time to stir-fry them together.
1/4 to 1/2 cup of bite-sized chicken meat, marinated with soy sauce (enough to coat) for 30 minutes
1 small zucchini
1 small summer squash
2 tbsp oil
2 stalks celery
1 small onion
red and yellow bell peppers (I used a handful, diced)
1 cup cold chicken broth, mixed with 1 tbsp cornstarch (have extra mix of 1/4 cup broth with 1 tbsp cornstarch just in case you still need to thicken)
salt and pepper to taste
Slice all veggies as shown on photo.
Heat wok or skillet on medium, add oil and let heat up. Stir fry onion and celery until translucent, add the chicken and cook until chicken is browned. Add zucchini and summer squash, and the bell peppers and stir-fry about 1 minute. Stir in chicken broth/cornstarch mixture and cook until thick (or you may have to add some more broth/cornstarch mixture). Season with salt and pepper to taste.