This is perhaps the easiest stirfry I have ever made in my entire lifetime. Using pepper jelly is the short cut extraordinaire that leads to a delicious stirfry in no time at all. Perfect for week night cooking.
You end up with a beautifully sweet, spicy, sticky sauce for your stirfry that is quite delectable.
The choice of veggies and proteins is entirely up to you. This stirfry is so customizable. Only limited to your imagination.
While I used chicken thighs, chicken breast is also totally acceptable, as is thinly sliced beef or even tofu. This stirfry can be totally vegan if you want it to be.
If you wanted to use even yet an additional shortcut, you could start with a rotisserie chicken. You would simply need to have it shredded and then add it after you have cooked the vegetables just to get it heated thorough. Using rotisserie chicken is a fabulous helper for quick meals in the kitchen.
All the veggies are also at your discretion. I happened to have emerald green broccoli, sweet peppers, and earthy mushrooms that I needed to use up so in they went. You could also use carrots, green beans or now peas. Perhaps you happen to have bok choy on hand. Use it. You may have some kale or spinach that you want to throw in. That would be wonderful also. This is so adaptable. That's one of the many things I love about a stirfry. ![]()
Being that this comes together so quickly makes it perfect for a weeknight cooking, when you get home and have roughly 20 minutes to put something on the table.
Taking the first few minutes to chop all of your vegetables and your proteins of choice helps to make dinner in a very organized fashion so at that point all you have to do is cook, stir and eat.
I think your family will love the stirfry. I find that the pepper jelly is not too spicy for even young kiddos and having that sticky sweetness to go along makes it a fan favorite in our house.
Pepper Jelly Stir Fry
Serves 4-6 1 pound chicken thighs or breast, cut into thin strips*** 1 tablespoon avocado or coconut oil 1 teaspoon sea salt 1/2 teaspoon pepper 3 cups broccoli florets, cut into bite sized pieces 8 ounces baby portobello or button mushrooms, sliced or cut into quarters 1 red or yellow pepper, stem & core removed & cut in to strips 1/3 cup red pepper jelly (such as Braswell's) 1 tablespoon fresh grated ginger (optional) 2 cloves minced garlic (optional) 1 scallion, sliced thinly on the diagonal 2 tablespoons chopped peanuts or cashews 1 tablespoon soy sauce (optional as needed to add saltiness) Heat oil in a medium skillet (I like to use my iron skillet) over medium high heat until it starts to shimmer then add chicken or protein of choice. Add salt and pepper and quickly cook until the chicken is becoming golden and is cooked through. Remove the chicken to a plate and immediately add the broccoli, mushrooms and peppers to the skillet. Let cook for 2 to 3 minutes until the veggies start to soften slightly and the broccoli begins to char just a bit. Add a tablespoon of water if your pan is too dry. It will help deglaze the pan and hasten the cooking of the veggies. Add the ginger and garlic if using. Give everything a stir and add the chicken back in Add in the pepper jelly and mix around to combine. The pepper jelly will start to bubble, thicken and coat the veggies and chicken and become a luscious sticky, sweet, spicy sauce. Adorn with scallions, chopped nuts, and a little bit of soy sauce as desired. If you feel you need more salt, soy sauce will serve that purpose. Served over rice, soba noodles, quinoa, or anything your heart desires. *** You can also use thinly sliced beef or tofu for this stir fry.
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Greetings!Mariann Taylor here of Taylor Kitchen. My husband and I created this site, Pinterest and Instagram accounts, and affiliated YouTube channel as an outlet for one of my passions....cooking. I love to cook and my husband, Tim, is a willing participant in my culinary escapades, as well as chief taste tester. We hope you'll join us, try some TaylorKitchen creations and like and subscribe to our YouTube channel. Categories
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