4.13.2007

citrus glazed stir-fry

are you hungry? well i am not, because look at this yummy dinner we had! i used to always complain/joke about my mom using whatever she had in the fridge to whip something up for dinner and i am afraid i have become that person as well. it all starts like this:
sara: what should we have for dinner?
richie: i don't know. what do we have?
sara(looking in fridge): let's have (whatever i see one ingredient for)
richie: ok, sounds good.
so... i start making it and get about 3 ingredients into the meal when i realize there is one or more key ingredients missing. so we have to be creative. this also happens quite a bit when we decide to make cookies on a sunday night. it's just a habit i really haven't been able to break.
well, some bad habits can actually be good, like this is how i created this yummy stir fry! the original recipe called for all lemon juice and lemon zest, but i didn't have enough of either, so i used some lemon juice and some grapefruit juice. it turned out to be so delicious, and a nice change from our regular stir fry. so i bet you can also use orange, lime, or whatever citrus you have around. enjoy!

Citrus Glazed Stir-Fry
3 TBS soy sauce
3 TBS citrus juice of your choice
1 tsp grated zest of same citrus
1 tsp cornstarch
3/4 lb. chicken, cut up
1 tsp canola or olive oil
2 garlic cloves, finely chopped
1/2 lb. asparagus, cut into 1 inch diagonals
2-3 carrots, julienned

Combine soy sauce, citrus juice, zest, and cornstarch. Add chicken and coat well. Let sit for 15-30 minutes. Heat oil in pan, add garlic and fry until softened. Add chicken (save sauce for later), asparagus, and carrots. Cook until chicken is no longer pink, then add sauce and cook until slightly thickened, about 1 minute. Serve over rice, couscous, etc.






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