Friday, November 9, 2012

Chinese Chicken Stir Fry

A few days ago I made my dad this cheesecake because cheesecake is in the top 3 of my dad's favorite desserts and he saw the 3 blocks of cream cheese in the fridge and brought up the subject. I think next time I might try to make a mini cheesecake for me using tofutti's better than cream cheese since I've heard really good reviews saying you can't tell the difference between it and dairy cream cheese. 
I did make a few changes from the recipe above: 
1) I made the filling in a food processor which was faster.
2) I used little chocolate cookies (teddy grahams) to make the crust instead of graham crackers 
3) I added another 1/4 cup of sugar into the batter because I almost made a marble cheesecake, but later changed my mind.
4) I didn't do the chocolate layer at the bottom which I only did once because I didn't realize at the time the chocolate could become completely solid again and once it was chilled it was too hard.

We also went down to the college again and met with an adviser. I had to take an accuplacer test which I thought I did horrible on, but I actually  only have to take 2 classes to get me college ready which I knew would happen with my math since I never took trig. My first semester will be basic; I have to take 2 classes to get me up to college level, 2 mandatory classes, and I'm thinking about taking an anthropology class as my extra. Registration won't be for another week or two and then classes won't officially start until January which will give me extra time to work and finish more projects to sell on etsy.  
 Like the other chinese themed recipes I've posted on here, I created this recipe using fresh and simple ingredients so I could get my chinese fix without the chemicals they use at the restaurants, it's cheaper, and it's a change from having boring chicken for dinner. You can change the vegetables depending on what you can find at your grocery store and what you prefer; next time I might also add in green beans and peppers into the mix.

P.S. Next post will be a recipe for delicious and healthier baked fries using squash.Yum!

Chinese Chicken Stir Fry
Created by Rayna of Curious Country Cook
serves: 3-4

1 tbsp vegetable oil

2 tbsp honey
1/4 tsp ginger, in the tub or freshly grated
2 garlic cloves, minced
3 tbsp soy sauce {low sodium is best}
pinch of red pepper flakes

3/4 lb chicken breast, skinned & cut into bite-size chunks
6 oz carrots, peeled, sliced into matchsticks
6 oz baby bok choy, sliced into matchsticks

3 tbsp cold water
1 tbsp cornstarch

1. Heat the oil in a large skillet or wok over medium-high heat. In a small bowl, combine the honey, ginger, garlic, soy sauce, and red pepper flakes: set aside.
2. Lightly season the chopped chicken with salt and pepper before adding into the hot pan to cook for 3 minutes {depending on how big your pan is you may have to do this in batches}. Add in the carrots and cook for 5 minutes, covered.
3. Place the bok choy in a strainer and run under cold water to remove any grit or dirt before patting dry on a paper towel. In a small bowl, mix together the cold water and cornstarch.
4. Add the sliced bok choy into the pan with the honey soy sauce and the cornstarch mixture, cook covered for 3-5 minutes or until the bok choy is tender and the sauce has thickened.

Serve over steamed rice. For more texture, you can top each bowl with chopped cashews or peanuts.


  1. Good luck with the start of school! Must be exciting for you =) This stir fry sounds delicious and easy!

  2. Wow, this looks great! I love stir fry so much, but I haven't made on in so long! Thank you for sharing this recipe! I know also a site about stir fry recipe, Know them all here!