Frozen vegetable combos make stir-fries quick work. They're easy to keep on hand and come in a variety of combinations. The recipe calls for hot chileoil, but if you don't have it or can't find it, sprinkle the finished dish with hot red pepper flakes.
1 tablespoon peanut oil
1 teaspoon hot chile oil (optional)
1 pound boneless, skinless chicken thighs, rinsed and cut into 1-inch cubes.
1 (16-ounce) package frozen broccoli, carrots, water chestnuts and red pepper
1/3 cup bottled stir-fry sauce
1/2 cup cashews or peanuts
Red pepper flakes, to taste (optional)
Heat a wok or 12-inch skillet over high heat. Add oils and rotate pan to coat sides. Add chicken and stir-fry 3 minutes. Add vegetables and stir-fry 5 to 7 minutes or until vegetables are crisp-tender and chicken is no longer pink in center.
Add stir-fry sauce; stir-fry about 1 minute or until heated through. Sprinkle with nuts. Pass red pepper flakes. Makes 4 servings.
Menu: Deli green bean salad. Cucumber and celery spears in rice vinegar. Pound cake with blueberry pie filling spooned on top.
"The 15-Minute Chef"
Thursday, November 04, 1999
