Chicken Stir-Fry

After a long hiatus, I wish I could say that we made the best meal ever!  However, this was not the case.  Harlee was mostly good while I was babysitting… he slept the whole time.  But he’s been a fussy butt the rest of the evening.  We discovered, however, that singing “Pop Goes the Weasel” to him when he started to fuss seemed to calm him down.  Interesting.

We decided to see how Harlee likes whiskey... haha just kidding!  He at least likes the bottle!

Harlee "enjoying" our Pop Goes the Weasel serenade...

Our dinner was chicken stir fry with egg rolls.  The stir fry was easy.  The egg rolls…… Well, maybe it was just me, since I was making them.  Turns out our oil was too hot, so they immediately burned when I dropped them in.  Oops!  What’s worse is I dropped three of them in at once, so three precious egg rolls burned.  We turned the heat down and waited a few minutes.  The next one turned out okay.  We waited a little longer then dropped some more in.  Those turned out alright, too.  The only problem was the lack of drainage.  My egg roll turned out pretty greasy on the inside.  Not too tasty, but if you could get past the burnt taste of the other ones, they were great!

Stir fry was pretty good, too.  At least something turned out okay!  I wish I could say this was a stellar meal, but I think the poor egg rolls just dampened my mood.  When it came time to eat, we stepped away from the stove and realized we’d smoked up the entire house.  Another oops!  20 minutes later, I think it’s all cleared out.

I guess we had to start the New Year off with a bang.  Too bad it wasn’t a good bang!

Chicken Stir-Fry

    (Jami's note:  I made this up as we went along so my measurements and cook times are, as usual, just estimates...)

3 boneless, skinless chicken breasts

~2 tbsp olive oil

~1 tbsp soy sauce

1/4 cup sweet & sour sauce

1 1/2 cups broccoli florets
1 green bell pepper, cut into small squares
1 small yellow onion, cut into small squares
1 cup snow peas
1 can sliced water chestnuts

Cook chicken breasts in olive oil until almost cooked through, add vegetables, soy sauce, and sweet & sour sauce.  Cook until veggies are tender and chicken is no longer pink.


Egg Rolls
   (from http://allrecipes.com/recipe/best-egg-rolls/detail.aspx.  On AllRecipes it's called the "Best" egg rolls, but we had to omit the "best" part... we changed it up a bit anyway from the original recipe.)

1 teaspoon ground ginger
1 teaspoon garlic powder
2-3 tsp soy sauce
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
3-4 cups cole slaw mix (cabbage & carrots)
8 (7 inch square) egg roll wrappers

In a large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat (obviously we were lacking a thermometer...). While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine cabbage mix with soy sauce, ginger and garlic powder. Mix all together.
Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Serve!