It's suddenly turned extremely hot here in the Midwest. Humid and just darn right uncomfortable to be outside, unless you're in the pool. I foresee many crock pot or no-cook meals in our future this week.
Today's dish was one we tried in early June, in effort to use up some leftover chicken. The hubby doesn't like stir frys much but they really are a great way to use up leftover veggies and meat.
The girls and I really enjoyed it though. I loved the little bit of heat from the red pepper flakes. With the weather being so warm right now, you could certainly serve this cold and it would still taste just as good!
Broccoli and Chicken Stir-Fry
Ingredients:
2 cups cubed, cooked chicken
1 cup broccoli florets
2 cups chopped bok choy
1 garlic clove, minced
1/2 tsp red pepper flakes
1 tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp soy sauce
1/4 cup brown sugar
pinch of ground ginger
prepared rice, for serving
Directions:
Combine garlic, red pepper, olive oil, vinegar, soy sauce, brown sugar and ginger in a small bowl. Set aside.
Heat a large skillet over medium heat on stove, combine chicken and sauce in the skillet. Let cook for a few minutes, then add in broccoli and bok choy. Continue to let cook until bok choy cooks down, about five minutes.
Remove from heat. Serve over prepared rice.
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