A
ainjel
Guest
Tonight I'm going to make some stir-fry chicken, parmesan couscous and avocado. For the chicken I just let it thaw completely. So it's actually sitting out on our kitchen counter right now.
I cut it up into small pieces that will be good "bite-size" pieces after they're cooked. I'd say about 1/2 inch cubes after you've done any needed trimming. I spray the wok with some olive oil, put the chicken in and spray the chicken a little with the olive oil as well. I let the chicken cook un touched for at least three minutes at medium - medium-high heat. I add a little bit of salt and pepper, but they're not necessary. After the first threee minutes are up I just keep stirring the chicken so that all sides of each piece are a little browned. I tend to like my chicken with a little bit of a "crust" so I let it get browner than I'd think most would like. It really only takes about ten to fifteen minutes to cook the chicken because of the nice small pieces.
Then I usually make up some parmesan couscous. I've been experimenting to make my own parmesan couscous from a package of plain, but I don't quite have it down yet.
To go with all this I mash up a ripe avocado. There's something about taking a bite with each flavor on your fork. It tastes really really good!
I cut it up into small pieces that will be good "bite-size" pieces after they're cooked. I'd say about 1/2 inch cubes after you've done any needed trimming. I spray the wok with some olive oil, put the chicken in and spray the chicken a little with the olive oil as well. I let the chicken cook un touched for at least three minutes at medium - medium-high heat. I add a little bit of salt and pepper, but they're not necessary. After the first threee minutes are up I just keep stirring the chicken so that all sides of each piece are a little browned. I tend to like my chicken with a little bit of a "crust" so I let it get browner than I'd think most would like. It really only takes about ten to fifteen minutes to cook the chicken because of the nice small pieces.
Then I usually make up some parmesan couscous. I've been experimenting to make my own parmesan couscous from a package of plain, but I don't quite have it down yet.
To go with all this I mash up a ripe avocado. There's something about taking a bite with each flavor on your fork. It tastes really really good!