Some days Asian flair must be used at Our Local Farm. The aroma of fresh ginger fills the kitchen and the wok can be heard as soon as you enter our home. GMO-free chicken stir-fry is being fixed and everyone is happy.
There are two ways to fix this meal. Easy = crazy busy week, and we must gain time somewhere, even if it means we might not have the healthiest veggies. Basically, I buy frozen veggies that are geared toward stir-fry meals. Traditional = a week when there is time to purchase (if necessary and possible) local vegetables and process into stir-fry form. One day (when our 3 young children need less direct attention) I hope the “easy way” will disappear, but right now we are okay with some concessions.
Fresh veggies are worth the time and effort if you have it to give. Plus, they have a much better texture for stir-fry than do their frozen counterparts. Even veggies that I have frozen myself fresh out of the garden do not work as well. Of course their flavor is still superior to the store bought frozen veggies. We want to encourage to source the vegetables for this stir-fry from local farmers. If you are in Clayton, NC you can visit Chickadee Farms, whom we partner with to practice renewable land management.
Without further ado, here is the recipe for GMO-free chicken stir-fry.
1 tablespoon oil or animal fat
1 teaspoon sesame oil
1 small onion diced
2 minced garlic cloves
6 cups frozen veggies OR fresh local veggies
1 cup of mushrooms
2 tablespoons soy sauce (or Braggs)
1 teaspoon minced or shredded ginger
2 cups diced cooked chicken
4 cups of cooked rice
Place oil and/or animal fat into the wok and heat to a medium temperature. Add onion and cook until translucent. Add garlic and cook until you start to smell it (just a few minutes). Next, add your veggies and soy sauce and stir well.
Now, add the mushrooms, ginger and chicken. Cook until the chicken is heated through, stirring occasionally. We usually use the leftover chicken from a whole bird we roasted. Thus, we only need to heat it up as it is fully cooked already.
Serve over cooked rice. BONUS: Use your homemade GMO-free chicken stock to make the rice for a more nutrient dense and flavorful meal. Not sure how to make your own chicken stock…click here!