This was one of those dinners-on-a-whim. We had some zucchini and eggplant lying around (funny how that happens now that we have a vegetable garden!) and I wanted something with that and chicken. Enter, stir-fry.
Grain-free, if you make it without the rice. Duh.
Here’s how we roll:
- Husband cuts goopy gross stuff off of the chicken breasts and slices them thinly, diagonally across the grain.
- Meanwhile, I start cooking some white rice.
- I also wash and cut the veggies.
- Then, I throw the chicken in the pan with a little bit of vegetable oil and toss it around until it’s about 2/3 of the way cooked.
- Then, I add zucchini, eggplant, and a can of baby corn (drained and rinsed).
- In goes some oyster sauce and soy sauce, and everything gets tossed around.
- When the vegetables are soft and the chicken is cooked all the way through, there’s “juice” in the bottom of the pan… I want to make this into more of a sauce.
- So husband makes me a slurry of corn starch in cool water, and I drizzle it in, still stirring everything in the pan. After about a minute, the corn starch has thickened the “juice” into a nice sauce.
- We eat.