Stir Fry

I'm not going to take any credit for this recipe.  This was taught to me by a good friend of ours who had come out to visit from Chicago a couple of years ago.  We picked him up from the airport, and then hubby had to go to work, so I drove him around and did some sightseeing around the area.  He decided that he wanted to treat us to dinner the first night that he was out.  Hubby is still kicking himself that he had to work late that night and missed it!  I've made it many, many times since then, and I've been able to get the flavor pretty darn close to what was made for us.  Never again will I go back to using frozen veggies for stir fry...ever!
I know that using fresh ingredients makes a huge difference when cooking.  I had just been using a frozen mix for so long, that I didn't know any better.  We love a good stir fry, and I make this often for dinner.  Lately, I've been mixing it up a bit and adding different ingredients just to see if I can improve on it even more.

Mmmm...heaven in a skillet!

Anyway, this is real easy to make.  I don't measure anything in this one.  I know I've got the seasonings right by what it looks like and by what it smells like (yes, I am known to cook by smell!).  I wish that I could upload what it smells like!  You will need the following ingredients:

1-2 chicken breasts (can also use shrimp, which I would if hubby were a shrimp fan!)

1-2 broccoli crowns

1 bulb (yes, bulb) of garlic

1 sweet onion (I use half, depending on the size)

1 red onion (I use half, depending on the size)

Peppers (I use a combination of red, orange and yellow to give the dish color)

Sunflower seeds

Cumin

Red Pepper Flakes

Olive Oil

Soy Sauce

Chop up chicken and all veggies into bite size pieces and put in a skillet.  Add olive oil and soy sauce; enough to give everything some liquid to cook in and have some sauce for the rice.  Toss in some sunflower seeds to your liking.  Add cumin and red pepper flakes to taste (the more you add, the hotter it gets).  Stir fry until the chicken is cooked through.  Serve over rice.  Enjoy!

The last couple of times I've made this, I added a can of water chestnuts to give it a little bit more crunch, and it was amazing!  If I knew what a fresh water chestnut looked like and how to prepare it I'd use fresh, but canned worked for me here.  Next time I'm thinking of adding some green beans and/or some baby corn.  Stir fry is an easy dish to experiment with.  There's not much, other than over-cooking, that can be done to ruin stir fry!