21 Jan What’s Cookin’ Wednesday: Chinese Stir-Fry, Pepper Jelly-Style
We had Chinese stir-fry last night, and we’re having the leftovers today. It was so good, I made a double batch, and I’m really glad I did because this is a dish a person just can’t ever have too much of!
It’s really just chicken stir fry, made with slivered chicken and a package of frozen stir-fry vegetables, only instead of seasoning it with teriyaki or duck sauce, I poured half a jar of Pineapple Habanera pepper jelly in it. I’ve made stir-fry with pepper jelly before, but this is the first time I’ve used frozen Chinese vegetables instead of the week’s worth of leftover veggies. 🙂
Honestly, the smell of this stir-fry made even the cats sit up and take notice! My husband usually sits down and rests in the family room when he gets home from work, before he comes upstairs, but last night, the smell of the pineapple habanero stir-fry lured him up here straight from the garage.
It’ll do it again tonight, too.
Just get a big skillet and spray it with low-fat Pam. Open a package of frozen stir-fry vegetables and dump them into the pan. Add the slivered, cooked chicken, and stir until the vegetables are ALMOST done. Add the half-jar of pineapple habanero pepper jelly and stir until veggies are completely done. Serve over brown rice, and you’ve got a meal. A delicious. wonderful-smelling meal!