A mashup of European style Chicken Kiev cooked like an Asian stir-fry, this Chicken Kiev Stir-Fry tastes amazing and is on the table super fast!
I don’t know. I just thought of it sometime last week, I think? I’ve since started jotting down my ideas. Guess that means I’ve grown up a little as a blogger. Now a teen? Tween? *shrugs*
I also saw a recipe for Chicken & Apple Fried Rice. That got me thinking. For some reason, I read it wrong and didn’t see the chicken part. So I read apple fried rice. So then I started thinking about other non-contemporary fried rice.
There’s also been this recipe that’s pinned all over the place. Looks delish, right? I knew I wanted to make something like this. I knew I wanted to make some type of chicken Kiev. Then BAZINGA! It hit me! Chicken Kiev Stir-Fry!
So…week in review:
S worked Saturday through Saturday. THANKFULLY he has Sunday off. He’s worked almost every day since our camping trip. He woke up at 1:15 Thursday to work a split third shift. So, that’s 3am to 4pm. I drove home.
Um…GIANT sinkhole still in the road on the corner. I’m starting to wonder when the buildings are going to start falling in.
Now there’s some large pipes. Not quite sure what those are for…
Truck’s been in the shop since Tuesday. They have to replace the intake manifold to the tune of $1400. As of yesterday, they still didn’t have the part. Not quite sure if we’re going to get it back this weekend or not.
We’ve been driving the Mustang. Yeah. Not the best for commuting to and from work in DC. We sit in about 45-50 minutes of traffic each way twice a day. Sometimes more, but usually not less. The tire pressure light went on, so we stopped on the way home to get more air. It wasn’t just low. It was almost flat. GREAT! S slowly rolled forward so I could look for a nail or something. BINGO! HUGE screw. *sigh* We CAN. NOT. not have a car. We live in the sticks. Well, not really the sticks, but it’s a 40 minutes bus ride to the train which takes 45 minutes to get to work. That’s an hour and 25 minutes ONE WAY.
He dropped me off, got changed and headed to the gas station up the way for a plug. I waited. And cooked some dinner. Or at least got it ready. It was shrimp Caesar, so nothing difficult. He texted,
That was the funny for the day. I’ve told you I’m immature, right? Like teenager immature… Every time I heard a ding I would cringe. I was expecting to see, “Need a new tire. They can’t fix it.” I just assumed Murphy’s Law was just going rear its ugly head and deal us the worst hand known to man. Thankfully, it didn’t. They pulled it off the rim, plugged three holes, and sent him on his way with only $15 less in his pocket. Well, $25 really as he tipped the guy an extra $10. He could have plugged the one screw and been done, but the guy noticed it was still leaking air and found the other two nails. It’s nice to know there are still people in service who care
Finally, I entered two cooking competitions and came in a shining runner up on one. I relish the fact that my macarons are at the TOP of the post! 🙂 The other one hasn’t been decided yet. 🙁 I can’t wait to see the turn out on that one, but I HIGHLY doubt I’ll even be a runner up on this one. Sometimes it doesn’t pay to think outside the box. *shrug*
Okay. Before I get too drunk, I should probably finish this post. Last time I said something that made Mom laugh really hard…and well me the next day when I read it. *snort*
Bring a large pot of water to boil. Add green beans and cook for 3 to 5 minutes or until crisp tender. Drain.
Heat a large skillet coated with cooking spray over medium-high heat. Add chicken and brown.
Add 1 tablespoon margarine and stir until melted. Add garlic and cook 1 minute. Add the green beans and cook for 1 minute.
Add 1 tablespoon margarine and stir until melted. Add the lemon juice and dill and cook 1 minute. Lower heat and simmer until chicken is cooked through.
Add half and half. Bring to a boil and simmer for 5 minutes.
Serve over cooked rice.
- 3 cups French green beans, trimmed
- 1 pound chicken breast, skinned, boned, and cut into bite-sized pieces
- 4 cloves garlic, chopped
- 3 tablespoon margarine
- 3/4 cup fat free half and half
- 1/4 cup fresh lemon juice
- 2 tablespoons fresh dill, chopped
- 4 cup brown rice, cooked
- Bring a large pot of water to boil. Add green beans and cook for 3 to 5 minutes or until crisp tender. Drain.
- Heat a large skillet coated with cooking spray over medium-high heat. Add chicken and brown.
- Add 1 tablespoon margarine and stir until melted. Add garlic and cook 1 minute.
- Add 1 tablespoon margarine and stir until melted. Add the lemon juice and dill and cook 1 minute. Lower heat and simmer until chicken is cooked through.
- Add half and half. Bring to a boil and simmer for 5 minutes.
- Serve over cooked rice.