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Deliciously Organic: Stir Fry

Deliciously Organic

A blog devoted entirely to simple, wholesome, organic cooking.

Wednesday, May 6, 2009

Stir Fry

Stir-fry is one of my favorite things to make on the evening of a busy day. All of the vegetables, meat and sauces can be made earlier in the day and then ready to toss together the minute you walk through the door. I can't tell you how many times it has saved me from getting take-out (not that this can even compare to take-out) :)

The soy sauce I use in my cooking is Nama Shoyu. This soy sauce is free of any additives, comes from organic soy (versus genetically modified soy beans (I'll address the dangers of GM foods in a future blog), rich in enzymes and lactobacillus, and is unpasteurized so it is completely fresh. The taste of this soy sauce can't compare to the kind you buy on the shelf at the grocery store. If you can't find it at your local health food store you can order some at

As I finished making this the other day to photograph my kids came home from school and were thrilled to see a huge plate of stir-fry waiting for them. My daughter said "mmmm.." at least ten times while she devoured her portion, so I think it passes the kid test.

Chicken Stir-fry with Garlic Sauce
Serves 4

1 pound chicken breasts, sliced thin
1 tablespoon soy sauce
1 tablespoons sherry
2 tablespoons coconut oil
2 cloves garlic, minced
1 tablespoon ginger, minced
3 carrots, cut thin, on the diagonal
1 red, orange or yellow bell pepper, cut into thin slices
1 1/2 pounds broccoli, cut into bite-size pieces
2 tablespoons water

Garlic Sauce:
3 tablespoons sherry
3 tablespoons chicken broth
2 tablespoons soy sauce
1/2 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon arrowroot (natural thickener found in spice aisle)
1 teaspoon honey

1. Toss together the chicken, soy sauce and sherry in a small bowl and set aside. In another small bowl combine the garlic, ginger and 1 teaspoon coconut oil. Whisk together all garlic sauce ingredients in small bowl and also set aside. Also have a small bowl with your 2 tablespoons of water and a lid for your pan. (If you don't have a lid for your skillet you can use a few pieces of foil) If it is a busy day I like to prepare all of this earlier in the day so when I come home I can quickly combine all of the ingredients and have dinner on the table in about 15 minutes.

2. In a large skillet, or wok, 2 teaspoons coconut oil over medium-high heat until just shimmering. Add chicken in one single layer to skillet and don't stir but let the chicken become golden brown on side that is down. Turn each piece of chicken individually and let cook until second side of chicken is golden brown. Transfer chicken to clean bowl and set aside.

3. Add 1 tablespoon of coconut oil to empty skillet and heat until just shimmering. Add broccoli and carrots. Stir continuously for about 1 minute. Add 2 tablespoons of water and quickly cover skillet with lid. Leave lid on skillet for about 30 seconds, remove lid, add bell peppers and let cook, while continuously stirring, until all of the water has evaporated.
Make a well in the center of the vegetables and add the garlic and ginger mixture. Stir in the middle of the pan for about 45 seconds and then combine with the rest of the vegetables. Add meat and also garlic sauce to pan and toss until all ingredients are well coated with sauce. Serve immediately.


Anonymous Jessica Jones said...

Can arrowroot be used as a replacement for corn starch in other recipes?

June 13, 2010 at 11:43 AM  
Blogger Deliciously Organic said...

Yes, it can be used as a replacement for cornstarch 1:1.

June 14, 2010 at 7:09 AM  

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