Chicken, Brown Rice & Summer Squash Stir-Fry

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Chicken, brown rice and summer squash stir-fry is a delicious dish for any time of the year. Make chicken, brown rice and summer squash stir-fry with help from a passionate culinary instructor in this free video clip.

Part of the Video Series: Chicken Stir-Fry Recipes
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Video Transcript

Hi, I'm Chef Amee Hoge, and I'm here to teach you how to play with food where I take a basic recipe, change it up a little bit to create a whole new dish. So today instead of making your basic kind of bland, you know, stir-fry, we're going to be adding some summer squash and some red bell pepper and brown rice. We're going to be serving it over brown, short grain brown rice. I love, that's my favorite grain. Yes. So quinoa, we like quinoa, but. We like quinoa. This is my friend, Justine. She's going to be helping me out today, the fit cook, loves to cook, loves to be healthy. She she's helping me. Go ahead, you want to add some olive oil to that? Our pan is pre-heated to like medium high heat. You can always turn it up a little bit higher, about a tablespoon. But I like to start, you know, you could always turn it up. You don't want to burn your garlic. I do add garlic. I mean that is like a tablespoon of fresh chopped garlic. You did a fine job of chopping that up too. Thank you. And here we have some minced onion. Someone taught me very well. Thank you, thank you. Okay and then I need my spatula actually, let's get my spatula out. Okay, that's why I like the pan because you can shake it around, move it around a little bit. Alright, thank you, nice orange spatula, fun. Why don't you go ahead and give me some chicken in there? I can do that. I know, and you don't have to add as much garlic but I, we love garlic, so why not add some garlic as much as you want. This is a one person serving, approximately and then go ahead and give me that squash would you? Now did you pre-cook this? I baked it in the oven, cut it in half, added a little water. It's a summer squash, probably add like you know, that's good, a little bit more. I love that color. Anyway, seasoned it, a little salt, a little pepper. It doesn't take maybe 30 minutes in the oven on 375 and I freeze that. I like to have that because you don't get summer squash year round. Right. It kind of looks like pumpkin but it's not. I love the chicken because it's such a versatile protein and you can add so many different flavors and cook it so many different ways and it's on sale a lot too. Oh my gosh, well that and so is it right now in the fall you can always get squashes are a great price. I think I started playing with those just because people walk past them all the time and have no idea what to do with them. Right. I'm like so I play with them, figured out freeze them up. So now I'm going to add I have some julienned red bell pepper which also you can freeze ahead of time. I think we need some more oil. We do, we're a little dry, thank you. I love the red bell peppers because of the, I love the sweetness it gives and it is just an ice little balance of flavor. I think in a stir-fry, you do, you want to balance the sweet and the salt, sweet and savory I should say, more correct. Okay, then the last thing, now you picked up this Asian barbecue sauce, it's a sweet and smoky fusion barbecue sauce. You've got to kind of a picky diet you need to follow to keep yourself healthy. So we've got this and I'm just going to add a little bit of this to it, maybe a couple tablespoons. That's going to just add that extra flavor and it gives it a little bit of a well, smoky obviously but a little bit of a deeper flavor. Let's see that brown rice over there. Got it. Yum, this is such a great grain. It's got a lot of fiber in it and it's just so much better than some of your white starches. Go ahead and add that. Okay, alright, nice. It turned out to be a little bit more than I thought. Yeah, and as you add it you can always add stuff, sure. Right. Well there you have it, this is a chicken stir-fry with brown rice and summer squash. I'm Chef Amee Hoge. You can check me out at my website at Chef Amee, with two


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