Wednesday, November 2, 2011

Dr Pepper Chicken and Green Bean Stir-Fry with Fried Rice

This was pretty good, though I have to admit the sauce is a tiny bit surprising. You have to get used to it...even though it's good, there's something the tiniest bit odd about it. I made this stir-fry because I had leftover Dr Pepper glaze and didn't know what to do with it. A good cooking rule-of-thumb is 'when in doubt, stir fry!'

1/2 chicken breast
1/2 to 1 cup cooked brown rice
2 handfuls green beans
3 tablespoons Dr Pepper glaze
1/2 teaspoon cornstarch

you'll also need:
small pot of lightly salted water
medium sized non-stick wok
cooking spray
heat-proof spoon
small bowl

1. wash your green beans and trim the ends. Cut the beans into bite-sized pieces.
2. bring the pot of water to a boil and dump in the beans. Cook them for about 5 minutes, until they're just tender. Drain them and rinse them with cold water until they're cool. Set them aside.

3. cut the chicken breast into cubes. Spray the wok with cooking spray and heat over medium heat until it's hot. Add the chicken and stir-fry until it's cooked through and beginning to brown. Remove the chicken from the wok and reduce the heat to medium-low.
4. add the rice to the wok and spread it out in a thin layer. Cook it, stirring occasionally, until it's fried to your liking. Remove the rice from the wok and put it in the serving bowl.
5. in the small bowl, mix the Dr Pepper glaze and cornstarch together, stirring until smooth and well-blended. Add the sauce to the wok and turn the heat up to medium. Cook the sauce, stirring frequently, until it's thick: this will take just a few minutes.
6. add the chicken to the wok and stir to coat with the sauce. Add the green beans and mix well until everything is coated. Turn off the heat, and add the stir-fry mixture to the bowl with the rice. Dig in!

I made up this recipe, but I got the idea and most of the recipe for the Dr Pepper glaze from the blog An Edible Mosaic. 

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