Garlic Chicken Stir Fry

November 2, 2011

2 tablespoons peanut oil (I had sesame seed oil on hand so I used that)

3 cloves of garlic

1 tsp grated fresh ginger

1 bunch of green onions chopped

1 onion thinly sliced and chopped

1 tsp salt

1 pound boneless skinless chicken

1 cup chicken broth

2 tbl soy sauce

2 tbl sugar (I did one white, one brown)

2 tbl cornstarch

Heat peanut oil in wok or skillet. When oil begins to smoke quickly stir in 2 cloves of minced garlic, 1 tsp of ginger, salt and yellow onions. Stir fry until onion becomes translucent, about 2 minutes. Add chicken and stir until opaque, about three minutes. Add remaining clove of garlic and green onions. Stir in 1/2 cup of chicken broth.

I cooked 2 double batches of this meal to accommodate 4 families. On the first batch I for sure burned the garlic because I put it in first with the ginger instead of cooling the pan down with the onions. And I added both types of onions at the same time. The green onions wilted but the overall effect was a great caramelization and mixing of colors. This batch came out so much more beautiful and flavorful than the second where I followed the directions exactly. But I don’t know if I can replicate….

At this point I set the chicken mixture aside to cool, then I separated it into four ziplock bags.

I also provided 1 cup of jasmine rice

1/2 cup roasted and salted peanuts to go on top

Frozen Trader Joe’s Stir Fry Vegetables


The soy sauce mixture from the remaining ingredients above.

In a small ziplock I combined:

2 tablespoons cornstarch

2 tablespoons soy sauce (I used Kikkoman)

2 tablespoons sugar (1 white, 1 brown)

1/2 cup chicken broth

Then I labeled this the “Soy Sauce Mixture”

On the day of serving I will defrost my chicken, rice and soy sauce mixture bag the night before but leave the Trader Joe veggies in the freezer.

At dinner time I’ll start the rice first. After the rice is simmering for 10 minutes I’ll heat my wok/skillet up and prepare 3/4 of the bag of Trader Joe’s stir fry veggies as directed. In a separate pan I’ll warm up the chicken and add the soy sauce mixture and heat until thickens then I’ll layer my stir fry with rice, veggies and chicken/sauce then sprinkle peanuts on top.




1 cup sour cream
2 Tbs lemon juice
2 tsp. Worcestershire sauce
2 tsp. celery salt
1 tsp. paprika
2 cloves garlic minced (I use the kind in the jar)
1/2 tsp. salt
1/2 tsp. pepper
5 whole chicken breast, skinned, boned and halved
1 1/2 cups crushed Ritz crackers
1/2 cup butter
2 Tbs. poppy seeds

1. Combine first eight ingredients in a container suitable for marinating. Add chicken breasts and marinate refrigerated overnight. Remove the coated chicken from mixture and roll in cracker crumbs. Arrange in a single layer in a 9×13 pan. Melt butter and pour half over the chicken. Bake uncovered for 45 minutes at 350 degrees. Spoon the remaining butter and the poppy sees over the chicken and cook 15 minutes longer.

I have made this recipe with chicken tenders instead and it turns out great – just reduce total baking time by one half to two thirds. Also, if you double the chicken in this recipe, it isn’t necessary to double the marinade. If you do more, then increase marinade accordingly. You can also make a lower fat version of less butter and it’s great too.

This should also fall into the Do NOT Freeze category. I’ll start tagging the recipes so they’ll be easier to find…

In honor of the 2008 Olympics…

2-3 Chicken Breasts, cubed – I cheat sometimes and buy the already cooked strips at Costco–Heaven!
1 can of Mandarin Oranges
Toasted slivered almonds and sesame seeds
Wontons–I buy mine and fry them in oil at my house.
Cha-Cha Ching Chinese Salad dressing–my favorite
Romaine Lettuce

1. Fry the Wontons
2. Cook the chicken and dice it
3. Put all the ingrediants into the fridge for a few hours to get them nice and cold–only for best results.
4. Toss and enjoy!

 Taken from


  • 2 (10.5 ounce) cans condensed cream of chicken soup
  • 2 (4 ounce) cans diced green chiles
  • 5 pitted green olives
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons fresh lime juice
  • 1 (8 ounce) package cream cheese
  • 1 (8 ounce) package shredded Monterey Jack cheese
  • 1/2 (1 ounce) package taco seasoning
  • 1 pound shredded cooked chicken meat
  • 8 (10 inch) flour tortillas
  • 1/2 cup vegetable oil
  • 1 (8 ounce) package shredded sharp Cheddar cheese
  • 1 cup chopped green onion
  • 1 (8 ounce) container sour cream


  1. Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
  2. In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectanglular packet around the filling.
  3. Heat the vegetable oil in a large skillet over medium-high heat. Fry 4 chimichangas at a time until golden brown, then drain on a plate lined with paper towels.
  4. To serve, place a chimichanga on a plate, and ladle the warm sauce overtop. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream.
Ok so, Merica provided us with a freezer bag and a fridge bag. In the freezer bag was the chimichangas pre rolled and in another bag was the sauce. But she also gave us cheese, sour cream and some stove top mexican rice to go with this. Thanks Merica!

Sometimes on the day of the swap, one gal will make something to be consumed that night or very soon because it cannot be frozen. Last week, Emily made a fantastic Chinese Chicken Salad that made me very happy.  Please email the recipe Emily!

But this week I made Regular old Chicken Salad to be stuffed inside garden fresh tomatoes. I really play this recipe by ear, but here goes.

For 2 families or 1 party here are the portions:

3 lbs boiled chicked diced into 1/2″ or smaller pieces. I used my hands and pulled when chicken cooled.

3 stalks of celery diced

(1) 3.8oz can of Sliced black Olives – drained

1 LARGE pickle or 2 mediums quartered lengthwise and then diced

1 Bag of Oven Roasted Sliced Almonds. (Found in the salad section of the grocery store)

1 Tablespoon Lemon Juice

Lots of Mayonaise

Season to taste with the following seasonings: Minced Onion, Garlic Salt, Ground Black Pepper and Cayenne Pepper. (I just love the Cayenne – it leaves a great punch at the end) So like at least 3 shakes of that puppy.

OK so I’m overly generous with the mayo. I keep adding in mayo till it looks heart attack worthy. But you can ease off of that and start with 1 cup and then add incrementally till it looks like your type of chicken salad.

I doubled this batch to make enough for 4 families and provided store bought tomatoes (but your garden tomatoes would be so much better!) As well as Croissant rolls for kids and leftovers, 4 ear of corn for each family, and Sliced orange wedges!

I had it tonight and loved it myself. Good job me.

Buy 2 lbs fresh chicken breast per family. Cut into huge chunks. Pour 1/2 bottle of Bernsteins Italian dressing in freezer bag with chicken. Store other half in a ziplock baggie for Fridge pack.

Fridge Pack

Cut large chunks of: Red onion, Green Bell Pepper and fresh pineapple enough for 5 families. Place in separate ziplock baggies.

Buy at least (3) containers of fresh mushrooms and divide equally into 5 ziplock bags.

Supply Kabob sticks and Near East brand rice Pilaf.

To serve, defrost chicken and skewer meat, veggies onto kabob sticks. Place in 9×13 pan and pour remainder of defrosted marinade over kabobs. Set in fridge for 20 minutes. Grill.

This is my favorite summer meal. The rice takes as long or longer than kabobs so start it first.



1 Package flour burrito tortillas

shredded or cubed cooked chicken that I seasoned with lemon pepper, or garlic salt and pepper pan fried   

The cheese mixture:equal parts shredded mozzarella cheeseshredded cheddar cheese then add cottage cheese for a fairly thick consistency.   

The sauce mixture:1 large can of red enchilada sauce 1 can of cream of chicken soup 1 cup of sour cream (this makes a ton.) so I guess you could just freeze the sauce mixture if you want, or throw the rest away.  the sauce mixture is cheap.  


Then I add the cheese mixture first to the tortilla, then chicken, then sauce, not toooo much sauce, it becomes soupy real easily.  when I have a pan full, I add plain red sauce, although the mixture will taste fine, and cheese and bake at 350 covered with tin  foil for about 25 min. or so, take the foil off and continue baking   until bubbly, (sometimes 5 more min. sometimes 15. go figure) and that’s it. they’re pretty hard to mess up.