Chick Meals · Real Life

From Scratch Stir-Fry

I never make recipes up myself. It just doesn’t happen. I’m not creative. At all. I got in trouble in Kindergarten for not having an imagination. They told me to tell a story of a dragon and I started crying because I said they weren’t real, so how could I make up a story about something that doesn’t exist. See what I’m saying here.

Growing up, I took piano lessons for years. I was pretty decent. My mom is great. She can sit down at any piano and just start making up theses tunes off the top of her head that sound phenomenal. Me on the other hand? If there isn’t a piano book around, I’m not touching the thing.

The same goes for cooking. My mom is one of the best cooks I know. The problem is though, every time I ask her for a recipe, she doesn’t have a response. Because she doesn’t remember how she created it. Because she is just so whimsical in the kitchen!

Following recipes, for me, is like playing a game. I have a list of tasks presented to me, and I have to complete them a certain way. However, sometimes (and this is rare), I get lazy and don’t want to go shop for all the ingredients, or follow directions. That’s when I try to create something myself. Half the time it probably turns out like poop though.

But here’s the thing, I watch cooking shows all day long, and cook (recipes) every single day, so I know I’m not stupid when it comes to which ingredients pair well with others. Clearly I just need to stop being a baby and experiment. Experiment. That word is terrifying me.

Today it was AWESOME though. I took all the veggies out of my fridge and decided to make a stir fry. I threw some rice in my rice cooker, and cut up some rotisserie chicken I had in the fridge. And I found this delicious Thai salt seasoning to coat it all with, too.

Chicken and Veggie Stir Fry

Here’s a break down of the recipe…

Thai Stir-Fry:

  • garlic
  • chopped carrots
  • baby tomatoes
  • sliced mushrooms
  • leftover roasted veggies (tomatoes, red onions, and bell peppers) from grilling the other night
  • leftover roasted corn from grilling the other night
  • rotisserie chicken
  • spinach
  • arugula
  • scallions for garnish
  • rice
  1. Cook rice according to packaging
  2. Sauté the garlic in olive oil. Add the carrots and mushrooms and cook until carrots are slightly tender and mushrooms start to get some color. Add baby tomatoes and cook until the they start to blister. Season with Thai seasoning.
  3. Add the roasted veggies, and corn and cook a few minutes till warm. Season with Thai seasoning.
  4. Add the chicken and cook a few more minutes. Season with Thai seasoning.
  5. Add the spinach and arugula and cook until wilted. Season with Thai seasoning.
  6. Scoop rice onto the bottom of a bowl and top with the stir-fry mixture.
  7. Garnish with scallions.

Chicken and Veggie Stir Fry Done

You’re welcome for remembering all the steps. It’s only because I wrote them down about 5 seconds after I started cooking. I’m sure if I would have waited 3 hours after cooking, not only would I have written down the wrong thing, but I also would have poisoned you.




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