Quick Pepper-Chicken Stir Fry

Quick Pepper-Chicken Stir Fry | marissabaker.wordpress.comThe garden has started supplying us with giant bowls of lettuce, more beans than we know what to do with, crunchy green cabbages, baskets full of sugar snap peas, and the first zucchini of the summer. That means two things around here — salads and stir fries.

Quick Pepper-Chicken Stir Fry | marissabaker.wordpress.com
cabbage, zucchini, and peas are all from our garden

Couple days ago I wanted to do a stir fry with chicken as a the main dish, rather than stir fry as a side, but didn’t feel like something as sweet as my Sesame Stir Fry or a recipe which required quite so much time/effort to cook the chicken as the Simple Chicken Stir Fry. So I made something up. It’s an easy recipe — just throw the chicken and marinade ingredients together, mix up some sauce, cook the chicken, add vegetables, and then pour the sauce on at the last minute. I ground some peppercorns over it to make it look pretty and so I could call it pepper chicken. Enjoy!

Quick Pepper-Chicken Stir Fry

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Chicken Marinade

1 pound boneless skinless chicken breast

1/2 teaspoon baking soda

1/2 teaspoon sesame oil

1 Tablespoon soy sauce

1 Tablespoon rice wine

Cut up chicken into bite-sized cubes and place in a bowl. Add marinade ingredients, and stir. Let sit for 15 minutes.

Quick Pepper-Chicken Stir Fry | marissabaker.wordpress.com
chicken marinade


2 Tablespoons tapioca starch

2 Tablespoons rice wine

3 Tablespoons soy sauce

1 Tablespoon honey

1/2 teaspoon fresh grated ginger

1/2 teaspoon sesame seeds

1/4 teaspoon red pepper flakes

Mix tapioca starch with rice wine in a small bow. Add other sauce ingredients and set aside.

Quick Pepper-Chicken Stir Fry | marissabaker.wordpress.com
mixed the sauce up in the same measuring cup I used for rice. Might as well only wash one dish 🙂


2 Tablespoons cooking oil

3-4 cups chopped vegetables (such as zucchini, snow peas, broccoli, carrots, cauliflower, and/or cabbage)

fresh-ground black pepper corns

Heat oil in a wok or deep skillet over medium-high heat. Add chicken and stir fry until cooked through. Add chopped vegetables and stir fry until they are tender but not so soft they become mushy. Add sauce, and stir (it will thicken quickly). Removed from heat and grind peppercorns over the stir-fry. Serve with rice.

Quick Pepper-Chicken Stir Fry | marissabaker.wordpress.com
start stirring as soon as you add the sauce to avoid lumps as it thickens.


Teriyaki Chicken-Rice Bake

Teriyaki Chicken-Rice Bake | marissabaker.wordpress.comThis recipe was originally the Teriyaki Chicken Casserole from ohsweetbasil.com. She starts with the fried-rice already made according to another recipe on her site, but I’ve formatted the recipe presented here so you can make it all at once (I’ve also changed some ingredients for everything except the sauce). You don’t even need to use day-old rice, like for most fried rice recipes.

Teriyaki Chicken-Rice Bake

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Teriyaki Chicken-Rice Bake | marissabaker.wordpress.com
finished sauce with chicken

Teriyaki sauce

3/4 cup low-sodium soy sauce

1/2 cup water

1/3 cup brown sugar

1 tablespoon honey

3/4 teaspoon ground ginger

1 teaspoon sesame oil

1 small garlic clove, minced fine

2 tablespoons tapioca starch

2 tablespoons cold water

In a medium saucepan, stir together the soy sauce, water, brown sugar, honey, ground ginger, sesame oil, and garlic. Bring to a boil and cook for 1 minute.

In a small bowl, stir together the water and cornstarch. Add 1 teaspoon of the hot soy mixture to the cornstarch mixture and then slowly pour everything into the boiling soy mixture, whisking until it begins to thicken. Set aside.

Teriyaki Chicken-Rice Bake | marissabaker.wordpress.com


2 Tablespoons soy sauce

1 Tablespoon rice wine

1 Tablespoon brown sugar

1/2 teaspoon white sugar

1/8 teaspoon ginger

1/8 teaspoon red pepper flakes

2 eggs

3 cups cooked jasmine rice

1 Tablespoon sesame oil

Olive Oil cooking spray

In a small bowl, whisk together the soy sauce, sugar, ginger and crushed red pepper. Set aside. Spray wok with olive oil and bring to medium heat. Lightly whisk together the eggs and add to the pan. Let it cook until set, flipping or stirring as needed to keep from burning. Removed eggs form the wok and cut them up.

Add sesame oil to wok. Add the rice, cooking until hot and the rice is beginning to pop. Add the sauce mixture, stirring to combine. Add the eggs, and stir until heated through.

Teriyaki Chicken-Rice Bake | marissabaker.wordpress.com
finished rice


Teriyaki Chicken-Rice Bake | marissabaker.wordpress.com
shredding the chicken

2 chicken breasts

2-3 carrots

1 head broccoli

10 snow peas

Place the chicken in an 8×8-in. baking dish and pour 1 cup of the teriyaki sauce over the chicken. Bake for 30 minutes at 350°F. Remove from the oven and shred.

Cut up and steam the vegetables. Place rice, chicken, and vegetables in a 9×13-in. baking dish. Add 3 tablespoons of the leftover teriyaki sauce and stir to combine. Place the dish back in the oven for 15 minutes, remove from the oven and drizzle with a little more sauce. Serve immediately.

Teriyaki Chicken-Rice Bake | marissabaker.wordpress.com
before baking

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Peanut Noodle Stir-Fry

Peanut Noodle Stir-fry recipe by marissabaker.wordpress.comWhen stir-frying with rice noodles for the first time, the obvious thing to do is not start with a recipe. Right? Even though I did just that, the result was pretty tasty, if I do say so myself. I made it twice in less than a week. There’s just something about the rice noodles and peanut butter together that tastes really good.

Peanut Noodle Stir-fry


1 pound chicken breast

1/2 teaspoon baking soda

1 Tablespoon soy sauce

1 Tablespoon rice wine

Peanut Noodle Stir-fry recipe by marissabaker.wordpress.com
ingredients ready


1 Tablespoon peanut butter

1 teaspoon sesame oil

2 Tablespoons soy sauce

1 Tablespoon rice wine vinegar

1/2 cup chicken broth

2 Tablespoons brown sugar


2 nests Thai rice noodles

2 teaspoons sesame oil

4-5 carrots, thinly sliced

1-2 heads broccoli cut small

Slice chicken thinly. Marinade for 20 minutes in the baking soda, soy sauce, and rice wine. Meanwhile, mix sauce ingredients in a small sauce pan and prepare vegetables.

Peanut Noodle Stir-fry recipe by marissabaker.wordpress.com
let’s eat!

Heat 2 teaspoons sesame oil in wok over medium heat. Cook chicken in oil until no longer pink.

Prepare rice noodles according to package directions. Begin cooking sauce by heating over medium-high heat until bubbling. Simmer 1-2 minutes.

While sauce and noodles are cooking, add vegetables to the wok with the chicken and stir-fry until crisp-tender. Add cooked noodles to the wok, and pour sauce over everything. Stir-fry an additional 2-3 minutes, then serve.

Chicken Fried Rice

fried rice

I have a confession to make: for many years I made chicken fried rice using a boxed dinner because I was intimidated by this dish. It seemed like it would be so simple, but when I tried one recipe I found online it was a soggy mess that tasted like licorice because of the Chinese five-spice. Just recently, I finally found another recipe to try (this one a simple side-dish), and I expanded it into this chicken fried rice. The secret to avoiding sogginess is to use rice that has been sitting in the refrigerator for a day or so, which gives it a chance to cool and dry-out a little. I still don’t feel I’ve quite mastered the art of keeping the egg on only one side of the skillet while scrambling it, but at least when we want fried rice we’re not eating dinner out of a box any more.

Chicken Fried Rice

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1 pound chicken, cut into chunks

1 teaspoons sesame oil and 1 teaspoon canola oil

3 Tablespoons sesame oil

1/2 cup peas

1 cup diced carrots

1-2 green onions, thinly sliced

2-3 cloves garlic, minced

2 eggs, lightly beaten.

4 cups cooked white or brown rice (day old or leftover rice works best)

1/4 cup soy sauce

1 Tablespoon rice wine

3/4 teaspoons ginger

1/4 teaspoon black pepper

IMG_4002Heat 1 teaspoon sesame oil and 1 teaspoon canola oil in wok or large skillet. Fry chicken in hot oil until cooked through. Remove when done.

Add 3 Tablespoons sesame oil to the wok and heat over medium heat. Add the peas, carrots, onion, and garlic. Stir-fry until tender. Push the mixture off to one side, then pour eggs on the other side of the skillet and stir-fry until scrambled.

Add rice and stir. Add soy sauce, rice wine, ginger, and pepper. Stir to blend. Continue stir-frying until thoroughly heated, then serve.

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Korean Beef

"Korean Beef" by marissabaker.wordpress.comI found this recipe through Pinterest, and we have all fallen in love with it. The flavor is so good, yet there are very few ingredients and it is very simple to make. The original recipe is by Lizzy Writes, and I have changed nothing. Her suggestion about ginger has also been very helpful — freeze it. She chops it into sections, which I am trying, but I’ve also discovered that grating it fresh and wraping the grated ginger in aluminum foil to freeze it works as well.

Korean Beef

"Korean Beef" by marissabaker.wordpress.com print this recipe

1 pound lean ground beef

1 Tablespoon sesame oil

3 cloves garlic, minced

1/4 – 1/2 cup brown sugar

1/4 cup soy sauce

1/2 teaspoon fresh ginger, minced

"Korean Beef" by marissabaker.wordpress.com1/2 – 1 teaspoon crushed red peppers (to desired spiciness)

1 bunch green onions, thinly sliced

Heat a large skillet or wok over medium heat and brown hamburger with garlic in the sesame oil. This works best if the beef is fresh or unthawed.

Drain most of the fat and add brown sugar, soy sauce, ginger, and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

print this recipe"Korean Beef" by marissabaker.wordpress.com

Asian Chicken Marinade

I’ve finally decided to write this recipe down (partly so I can remember how to make it, and partly so I can share it here). I like to serve it with salad and my Oriental Salad Dressing. In fact, this is what my brother requested for his birthday lunch this week.  I wonder how many other 16-year-old boys want an artisan salad for their birthday?

Asian Chicken Marinade

Asian Chicken Marinade recipe marissabaker.wordpress.com
marinade, pre-chicken

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¼ teaspoon red pepper flakes

½ teaspoon garlic powder

½ teaspoon ginger powder

½ teaspoon sesame oil

2 Tablespoon soy sauce

1 Tablespoon rice wine

Asian Chicken Marinade recipe marissabaker.wordpress.com
chicken, post-cooking

Mix ingredients in gallon-size, plastic zip-lock bag. Add 1-½ pounds chicken breast tenders and seal the bag. Turn to coat chicken. Let rest in the marinade for 30 minutes. Place chicken in a 13x9x2-inch baking pan. Bake at 350°F for 20-30 minutes, until chicken is cooked through and no longer pink.

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