Stir fries are my go-to dishes when I need to make a quick healthy meal or have some veggies that are due to be used. I generally just slice the veggies I am using, cut the chicken (if I am using it) into thin strips and stir fry with the sauce and spices of my choice for the night. I've been hooked on oyster sauce lately. I typically make some white rice to serve with the stir-fry.
Browsing Ellen's Wright cookbook Around The Table, I came across a stir-fry recipe that she serves over a baked potato, and I thought what a novel idea! I prefer potatoes to rice, and they definitely make the balanced meal. So I gave her recipe a try and we really enjoyed it.
Baked Potatoes with Stir-Fried Chicken and Veggies
Adapted from Around The Table by Ellen Wright
For the Potatoes:
2 to 4 medium-size Idaho potatoes
2 Tbsp. olive oli
Salt to taste
Wash and dry the potatoes and pierce them with a sharp knife or fork in three or four places. Rub the potatoes with olive oil, sprinkle with salt and bake for 40 to 50 minutes until skins are crispy and the flesh is tender. OR do as I do and stick the pierced potato along with a cup of water in the microwave for ten minutes. I use the microwave if I am only baking a couple of potatoes and I am not using the oven for anything else.
For the Stir-Fry:
2 Tbsp. vegetable oil
1 Tbsp. sesame oil
4 to 6 garlic cloves, crushed
2 medium-size onions, thinly sliced
1 tsp. red pepper flakes
1 Tbsp. oyster sauce
Two to four pieces of chicken breast cut into thin strips
1 tomato
1 red bell pepper
4 to 6 mushrooms, sliced
2 cups chicken broth
1 to 2 Tbsp. corn starch
Heat the vegetable oil and sesame oil in a large skillet. Add garlic and onions and stir-fry until lightly browned. Add the red pepper flakes and oyster sauce and mix. (It is smelling deliciously at this point.) Add the chicken strips and sear on both sides for about two to three minutes total. Add the tomato, red bell pepper and mushrooms and cook for about one minute. Add the chicken broth, cover and simmer for about five minutes.
Using a slotted spoon, transfer the chicken-veggie mixture into a plate. Add the corn starch to the skillet and whisk until the sauce is thickened, about two minutes. Return the chicken and veggies to the skillet to keep warm.
Serve stir-fry over a baked potato.
Comments (5)
Never thought of using a baked potato for a stir fry, but it's a great idea. I often serve stir-fries and stews over roasted cauliflower if I want to get some more veggies into the day.
Posted by amy | February 2, 2010 7:45 PM
Posted on February 2, 2010 19:45
This looks really good; great idea to serve it over a baked potato!
Posted by Annie | February 4, 2010 3:50 PM
Posted on February 4, 2010 15:50
Candi I was up early and catching up on my favorite blogs. Got to thinking wonder what Candi is up to and was happy to see your had blogged recently. Love the idea of toppings on a baked potatoe, esp right now. I'm hungry.
Posted by barb cabot | February 5, 2010 9:31 AM
Posted on February 5, 2010 09:31
What a neat idea - I always just go to rice or rice noodles. Clearly I need to expand my horizons a bit.
Posted by Jerry | February 7, 2010 8:44 AM
Posted on February 7, 2010 08:44
Your recipe sounds yummy - stir fries are my go to meal as well! Just so quick and easy and tasty, I make them at least 2-4 times a week.
I've never used baked potatoes, but we have stir fry over mashed potatoes quite often. I love the contrast of texture and flavour.
Posted by Anne | February 7, 2010 3:49 PM
Posted on February 7, 2010 15:49