Darn, forgot to buy herbs.
Like many people who vacation at a summer getaway, we adapt, especially since a well-stocked grocery store is a 40-minute boat and car ride away.
I once made a large batch of gazpacho for six people with no tools but a dull knife (sigh) and a cutting board. (No electricity in cottages on our small Canada lake.)
Which is why I called this dish a faux stir-fry when I served it this summer.
I had some chicken and a few vegetables. Someone had thought to bring soy sauce. But we had no spices or other condiments that would give the dish a Japanese or Chinese flavor profile. And certainly no wok.
Yet with a huge cast-iron skillet and lots of stirring, we had an approximation.
If you're not reading this in a remote cabin (or you're organized enough to stock that kitchen well), then reach for chopped chili peppers, red pepper flakes, fresh cilantro, freshly grated ginger -- any flavorings you might like to punch up this faux-fry.
Or just rough it.
Juice of 1 lemon
2 tablespoons soy sauce, plus more as needed
1 teaspoon sugar, if needed
1 1/2 pounds boneless chicken (thighs or breasts) cut in 1-inch pieces
3 tablespoons canola oil
2 carrots, sliced 1/8 -inch thick
3 bell peppers, mix of red and yellow, in 3/4-inch pieces
1 large onion, in 1-inch chunks
1 bunch green onions, chopped
Whisk together the lemon juice and 2 tablespoons soy sauce. Taste for seasoning, adding more soy sauce if you like. If tart, add a little sugar. Pour over the chicken in a bowl. Allow to rest while you cook the vegetables.
Heat a large skillet over high heat. Add 1 tablespoon oil. Stir-fry the carrots until crisp-tender. Transfer to a large bowl. Add more oil to skillet, if needed. Repeat, in separate batches, with the peppers, then the onion.
Drain chicken from the marinade, reserving marinade. Add 1 tablespoon oil to skillet. Stir-fry chicken, in batches if necessary, until cooked through, 8 minutes.
Return vegetables to the skillet with the chicken. Pour in the reserved marinade. Heat until the marinade boils; cook for 1 minute.
Transfer all to a serving bowl; stir-fry the green onions for 1 minute. Scatter them over the chicken and vegetables.
Serve with the rice and more soy sauce.
Makes 4 servings. Per serving: 376 calories, 20 g fat, 3 g saturated fat, 158 mg cholesterol, 17 g carbohydrates, 31 g protein, 719 mg sodium, 4 g fiber.
More Life Headlines
Sister finds herself in awkward position ’The Book of Mormon’ satirical musical finally in Utah Matthew Broderick joins Broadway’s ‘Sylvia’ Today in history Make your piece of the pie — easy as, well, pie Top traditional grilled hot dogs with a gourmet twist Day-old bread, brand-new meal 'American Psycho’ musical heading to Broadway
Our to-do list full of ideas for your weekend
Our new comment system is not supported in IE 7. Please upgrade your browser here.