Hey #yumcrumbs! This post is dedicated to three of my top stir fry & fried rice dishes! These recipes are a tribute to one of my favorite groups the Migos! Their banger “stir fry” was just what I needed to truly set off the inspiration for these ultra delicious, hella easy dishes! I put together a little video (see below) that highlights exactly how I “whip it up” in the kitchen, and how you can too! Though I do not own the rights to this song, I do own the right to jam in the kitchen. Don’t judge me, just love me!
The main ingredient in all three different recipes is grilled chicken. So let’s prep that first and then move on to the recipes. Having a supply of grilled chicken on deck makes these three dishes even easier. Not to mention, grilling the chicken takes no time at all. You can even prep the chicken the night before and store it in the fridge. That’s how we live over or here in Chef Vicky V’s world.
WHAT YOU NEED:
- (2) Chicken breast
- Kosher Salt
- Freshly Cracked Black Pepper
- Minced Garlic
- Grapeseed Oil (or whatever high temp oil you like)
WHIP IT UP:
Take your chicken breasts and split them lengthwise down the middle. If you prefer to keep them whole you can do that too. This is about you boo! In a large bowl season your chicken with salt, pepper and garlic to your taste. I didn’t measure this part out. Use your “inner ancestor” as guide here, and you will be just fine. Add 2 tablespoons of Grapeseed oil and massage the seasoning into your chicken. Set aside! Note: I find that room temp or thoroughly thawed chicken absorbs seasoning better than cold, straight out the fridge chicken. Just saying.
Now that your chicken is chillin’ in the cut, let’s move on to our 3 n’ Ate stir fry dishes. We will be using the chicken in my Top 3 favorite stir fry & fried rice dishes: the Deconstructed Egg roll Stir Fry, Caprese Fried Rice and my bomb ass Fajita Stir Fry!
RECIPE 1: DECONSTRUCTED EGG ROLL STIR FRY
This is one of my favorite stir fry recipes because it’s basically an egg roll without the wrapper. A soggy egg roll wrapper totally grinds my gears. It’s like, no matter how hard I try, they’re never as crispy the next day. This recipe eliminates all that madness.
WHAT YOU NEED:
- 2 cups shredded green cabbage or pre-made slaw mix
- 1 tbs Sesame oil
- 1 tsp Thinly sliced ginger
- ¼ cup Chopped Scallions (a.k.a green onion)
- 3 cups Cooked White rice
- 1 cup Shredded purple cabbage
- 1 cup Shredded Carrots
- ½ cup Sliced Green onion
- ¾ cup Hoisin sauce
- 1 1/2 cup Sliced Grilled Chicken
- 1 tbs Stir fry season mix
- ¼ cup Grape seed (or other high temp oil)
WHIP IT UP:
Start by adding your oil to heated wok or skillet on medium heat. Let the oil get hot, but do not let it burn. Should the oil get too hot lower the heat and wait a few minutes for your wok to cool.
Add your sliced ginger to the pan and stir. Don’t let it burn or stick to the pan.
Add your scallions and stir for 10-15 sec
Add in green cabbage (or slaw mix). Sauté for about 20-30 seconds.
Once the above ingredients have softened add in your grilled chicken, Hoisin sauce and about a tablespoon of additional sesame oil and your stir fry seasoning.
Turn down heat and gently fry until chicken is no longer pink and juices run clear. About 3-4 minutes.
Remove stir fry from heat and top with your purple cabbage, shredded carrots and scallions. You want these to remain bright, crispy, and flavorful. Don’t let these cook down.
Serve over hot cooked rice
Garnish with wonton strips & cilantro just before serving
RECIPE 2: CAPRESE FRIED RICE
This recipe is so quick and simple. Perfect for your week night meal. It will have you in and out of the kitchen in less than 10 minutes. It’s what I like to call “Italian Asian Fusion.” Don’t ask me how I did it, just know that I DO IT, okay!
The nuggets of Yum in the caprese fried rice are the incorporations of fresh basil and cold (pre-cooked) rice. You should always start a stir fry with cold rice. This method ensures that the rice won’t over cook, causing it to be gummy. Ain’t nobody got time for gummy, mealy rice!
WHAT YOU NEED:
- 1 cup Baby Tomatoes (halved)
- ¾ cup Mozzarella pearls (halved)
- ¼ cup Prepared Pesto
- ½ cup Shallots (thinly sliced)
- 4 cups Pre-cooked, cold Rice
- 1 ¼ cups Sliced grilled chicken
- ½ cup Grape seed or high temp oil
10 leaves of Fresh
Basil Balsamic glaze to drizzle
WHIP IT UP:
Add 2 tbsp. of oil to your pan over medium heat. Remember to not let it burn.
Add in sliced shallots and sauté until their edges become golden brown.
Add in the other half of oil and let it get hot, about 30 seconds
Add in COLD RICE and sauté for about 1 minute. The goal here is to ensure that your rice doesn’t stick to the pan by allowing it to soak up some of the oil.
Stir in pesto to coat the rice.
Add in cooked, sliced grilled chicken and baby tomatoes. Sauté for another min until sauce has covered all contents in the skillet.
Turn your heat down to low and two pinches of salt and pepper to taste, your fresh basil lives and whip it up real quick. Make sure the heat is low. You don’t want to cook the basil just get a little of its flavor out and into the dish.
Drop this Caprese Fried Rice on your plate and top with halved Mitzi balls and a drizzle of balsamic glaze!
RECIPE 3: FAJITA STIR FRY
The Thin noodles used in this dish are my Nuggets of Yum. This Fajita Stir Fry is another one of my recipe bangers. It’s quick, easy and super delicious!
WHAT YOU WILL NEED:
- ¼ cup Sliced red peppers
- ¼ cup Sliced green peppers
- ¼ cup Sliced yellow Onion
- 1 ½ tbs Fajita seasoning-
- ½ Sliced Avocado
- 1 ½ cups Hoisin sauce
- 4 cups Cooked Asian noodles
- 2 cups Sliced or diced grilled chicken
- ¼ cup Grapeseed or high temp oil
Fresh Cilantro for garnish
Lime wedges for garnish
WHIP IT UP:
Add 2 tbsp. of oil to your pan over medium heat. I’ve told you twice already to not let the oil burn. So please… don’t let the oil burn.
Drop in and sauté your peppers and sliced onions for about 6 min, or until tender and browned.
Add chicken, hoisin sauce and fajita seasoning. Reduce heat to medium – low and allow to simmer for 2 min stirring frequently.
Turn heat back up and add cooked pasta.
For this recipe I chose a thin Asian noodle but you can use whatever thin long pasta (chow menu, spaghetti, angel hair etc.) you prefer. Especially if you already have it on hand. Once evenly mixed, remove from heat. Garnish with your favorite fajita themed toppings. I chose cilantro, shredded cheese, Pico, sliced Avocado, and lime wedge. But please DO YOU BOO!