In my continuing quest to get my kids to eat more vegetables, I have found a new ally: The “kit kitchen” in the FRESH produce department.
There, you’ll find at least 20 washed, pre-cut vegetables, everything from bell peppers and onions to zucchini, squash, sprouts, snow peas and baby bella mushrooms. Buy by the ounce, as little or as much as you need. No peeling, slicing or dicing, so my kids and I can get right to the cooking part. Plus, they like helping to pick out what will go in our casserole, salsa or stir-fry. (Which is not always the same as eating it later but baby steps, right?)
It’s especially great when throwing together a stir-fry like this one, because we can mix-and-match easily.
1 lb boneless, skinless chicken breast tenders, cut into bite-size pieces
2 -3 cups sliced vegetables of your choice (We like snow peas, carrots and red bell peppers)
3/4 cup orange juice
1/3 cup honey
4 Tbs soy sauce
1 Tbs cornstarch
3 Tbs vegetable oil, divided
1/2 cup salted peanuts, slightly crushed
2-3 cups cooked rice
In a small bowl, mix together orange juice, honey, soy sauce, and cornstarch, whisking to eliminate any lumps of cornstarch. Heat half the oil, about 1 1/2 tablespoons, in a wok or large skillet, over medium-high heat. When oil is hot (do not let it smoke), add vegetables and cook about three-four minutes, or until they are starting to soften. (If you are adding a fragile vegetable like snow peas or sprouts, add them only in the last minute or so of cooking.) Remove veggies from pan and set aside.
Add remaining oil to pan. Bring back to medium-high heat. Then add chicken strips and cook about five minutes. Return vegetables to pan and stir to combine. Then, pour sauce over entire mixture. Cook, stirring frequently, until sauce comes to a boil and thickens.
Remove from heat and sprinkle with peanuts. Serve over rice.