We eat a lot of veggies in the summertime.
From the abundance of tomatoes and okra in our yard to the neighbors who knock on our door with a bag full of squash to the local farmer’s markets brimming with gorgeous homegrown edibles, we stay stocked. Summer is my favorite season for many reasons, but the meals that come with it rank high. The recipes from my own garden usually include two steps: slice and eat. Sometimes this recipe is reduced to pick and eat (a little dirt won’t hurt).
Our bunch has grown a backyard garden for six summers and we have learned so much with our hands in the dirt. The best thing about our veggie patch, however, is that we work it together. The boys love planting and three-year-old Nora is the best cucumber picker I know. It’s a great family project to teach your kids where food comes from and encourage them to eat fresh!
On this Foodie Friday, however, I think I’ll go beyond a plate of sliced heirloom tomatoes (although we both know that’s a meal in itself). I’m sharing one of my husband’s specialties that’s served regularly around here. It’s a one-pan wonder that only requires a little chopping as prep work. It’s Jonathan’s Famous Stir-Fry and it incorporates veggies from all over town.
He whipped this up recently and included a garden pepper, the neighbor’s yellow squash, and sugar snap peas frozen fresh. Read on for an easy recipe that the whole family will love. Use whatever crispy, crunchy veggies are growing in your area and change it up regularly for new flavors every time. We like to sub shrimp for the chicken sometimes. Make it your own and enjoy!
Ingredients
- 3 boneless skinless chicken breasts
- 1 1/2 cup sliced carrots
- 1/2 large onion
- 1/2 large bell pepper
- 1 clove garlic (chopped fine)
- 1 yellow squash sliced thin
- 1 cup sugar snap peas
- 1 crown of broccoli chopped
- 1/2 cup soy sauce
- Salt and pepper to taste
- 2 cups Riceland rice (medium or long grain)
Instructions
- Cut the chicken into small pieces and put into wok or skillet with 3 tablespoons vegetable oil over medium high heat. Sauté until done, add half of the soy sauce stir and remove from wok.
- Add another tablespoon of oil and the carrots and stir-fry for 4 minutes.
- Repeat for peppers onions and garlic together.
- Repeat for squash.
- Repeat for peas.
- Repeat for broccoli.
- Add chicken and remaining soy sauce and bring up to temp.
- Add two cups rice and just shy of 4 cups water to medium sauce pan. Bring to rapid boil and reduce heat to simmer cover and cook for time listed on the bag.
- Plate the rice and then top with stir fry. Salt and pepper to taste. Yum!
