Chicken Vegetable Stir Fry

Chicken Vegetable Stir Fry

One of my favorite things about summer is all of the fresh fruits and vegetables, and I’m lucky enough to have a farmer’s market right down the street! Although the veggies I used in this recipe aren’t specific to summer, you could easily substitute whatever you have on hand. I haven’t included any instructions for rice because everyone prefers different kinds and you can serve it over whatever you like. I will say, however, that I always make extra rice when making stir fry so that any leftovers can be turned into fried rice the following day….yummy!

Chicken Vegetable Stir Fry

2 chicken breasts, cut into bite sized pieced

1/2 head of broccoli, chopped

3-4 large carrots, sliced

1/4 of large red onion, diced

2 cloves garlic, minced

1 tablespoon olive oil

1/2 cup teriyaki sauce

1/4 cup soy sauce

2 tablespoons honey

1 tablespoon honey Dijon dressing (I used hidden valley brand)

1/2 tsp ground coriander

1/2 tsp French tarragon

1/4 tsp ginger

1/4 tsp nutmeg

pepper to taste

 

In a large skillet, over medium heat, sauté chicken in olive oil until cooked through. Remove from pan and set aside. Add broccoli, carrots, onion, and garlic to pan. Sauté for about 5 minutes then return chicken to pan. In a small bowl, mix remaining ingredients and pour over chicken and veggies. Let simmer in sauce for 10-15 minutes more, depending on how soft you like your veggies. Serve over rice.

*Note: this sauce is kind of sweet but if you prefer less sweet, cut out the honey. We thought it was the perfect mix of sweet and salty.

Rich Banana Bread

Banana b

I am a huge fan of quick breads, and although pumpkin is my favorite, this banana bread is definitely a close second.  It is moist and so flavorful.  My 18 month old daughter was saying “mmmmm” the whole time she was eating it!  I hope you enjoy it as much as I do!

Rich Banana Bread

1/2 cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup chopped walnuts (optional)
1 cup mashed bananas (about 3 medium bananas)
Preheat oven to 350 degrees.  Grease a 9×5 inch loaf pan.
In a large bowl, cream butter and sugar.  Add eggs, vanilla, and lemon juice, mix well.  Combine flour, baking soda, baking powder, and salt.  Stir into butter mixture until smooth.  Fold in the sour cream, walnuts (if using), and bananas.  Spread evenly into prepared pan.
Bake at 350 degrees for 60* minutes, or until a toothpick inserted into the center of the loaf comes out clean.  Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
*I might cut the baking time down to 50-55 minutes. The banana bread was very moist and definitely not burnt but the edges were a little darker than I usually like.
This recipe was adapted from allrecipes.