WEAK night turns into WOW night with this simple stir-fry.

Chicken / June 29, 2015

When my husband and I sold our first home, and began unpacking, we pouted over the fact that the wok we owned and loved did not make the journey. Somehow it was either tucked back in the cabinet beyond view, put in the trash, or, as we like to think, it was absorbed into the collective universe becoming a casualty of the move.

Since that day we have moved more than a dozen times. And nearly EVERY time we relocated the moving gremlins cleverly made off with another of our prized possessions.

Clearly you can see we did not die from the incident. And I caution you to lose to much sleep when it happens to you. That is what kitchen stores are FOR: RE-PLACE-MENTS. And if you don’t think that sounds fun to shop for a new kitchen gadget, stop reading this blog now and go eat some chocolate to clear your head.

***Glad you’re back. Let’s get on to the food, shall we? Not surprisingly this short but important post is about a quick, colorful, tasty, and always reliable chicken stir-fry recipe. It was made in probably the 3rd wok we’ve owned, the others always reaching the point of zero return in terms of performance because we use them all the time. But why not? They always turn every week night meal into a WOW-night.

Check out my Easy Weeknight Chicken Stirfry!

Easy Weeknight Chicken Stir-fry

Fab in Forty Minutes or Less

Servings 4

Ingredients:

8-12 strips of pre-cooked chicken strips, thawed if frozen (Depends upon size. About 3 ounces for each serving)
2 stalks celery, sliced
4 rings canned pineapple cut into chunks
¼ small white onion sliced thinly
1/3 C fresh parsley chopped finely
8 stalks fresh asparagus cut into 2 inch slices
1/3 C fruity hot sauce. I used a Mango Habanero sauce
1-2 T oil
Habanero sauce
¼ C dry white wine
2 T butter
Salt and pepper

Direction:

In a large, pre-heated saucepan, add the oil. To the hot oil add the onion, asparagus, and celery. Cook for about 2 minutes only until the onions are transparent. Add the sweet hot sauce, and the wine, and let simmer for about 3-4 minutes. Add the chicken and cook until heated through, only about 1 minute. Finish with the salt and pepper, the butter, and then stir in the parsley right before serving. Plate by serving over white rice.