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    Lillian-Juda Leonard-Beach
    Atlanta, GA, United States
    I am a Blogger, web & graphic designer, girlfriend, student, model, nurses aid, night owl, friend of 420, activist, Catholic, Buddhist, yoga follower, survivalist, friend, daughter, Canadian, Atlantan, strawberry blonde spaz, with a kind heart.
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    Tuesday, August 10, 2010

    Easy/Healthy/Cheap Asian Dinner & CSN Stores Review: 7Qt Electric Wok

    Hello everyone! 
    *This review is for the 7qt electric wok I received from CSN Stores. I have also attached a quick and painless (and cheap) recipe for Chicken Stir Fry.* 


    So, I love my new wok! This thing is huge. Not only that, but I plug it in anywhere, which means, MORE COUNTER SPACE. Which is useful when living with 2 other house holds with-in the same house. 


    It has an OFF setting which is good, for when you need to run out for a little while. It also ranges from a low to high setting. I think the best part is not only is it COMPLETELY non-stick, but I love the way it heats up. Instead of heating up at once and staying hot (often burning your food), this little guy heats up then de-heats and then heats up again. Maintaining a constant temperature, allowing for evenly cooked, non-burnt food.



    Plus, it's big enough to be able to cook veggies and chicken on separate sides.


    It also comes with a lid and is very stylish and non-goofy looking. 

    The retail value is $39.99, and is WELL worth it.
    Get your own wok HERE


    Easy Chicken Stir-Fry Dinner:
    Makes 4 single servings. Prep is about 10-15 mins, cooking time around 20 mins. So, your looking at about 45 mins max, can be done in 30 mins in a hurry.

    Meat:
    1 LB Thawed Chicken Breast

    Veggies:
    1 or more bag(s) of Kroger brand frozen Stir-Fry Style Veggies
    OR
    1 cup broccoli florets
    1 cup snow peas
    1/2 cup celery
    1/2 cup thinly sliced carrots
    1 small onion diced or wedges (depending on preference)
    (you can also add mushrooms, water chestnuts, or green beans for a more authentic style stir-fry)

    Sauce:
    1 chopped/minced garlic clove OR season with garlic powder/salt to taste
    3 or more tablespoons soy sauce (depending on preference)
    1 tablespoon ground ginger OR 1 small piece ginger, chopped/diced
    1 tablespoon flour or cornstarch (both work, more recipes call for
    1 or 2 brown or white sugar (depending on preference)
    (you can also add red pepper flakes, Cayenne Pepper, or cilantro/mint for a spicier more flavorful sauce)

    Ect:
    1/2 cup of coconut oil (I don't budge on this one. Tastes great and aids in rapid, [healthy] weight loss, but if you really can't use coconut oil, I suggest olive oil or a non-fatty oil.)
    2 tablespoon sesame sauce (optional for taste and thickness)
    Your favorite rice. (May I suggest basmati or long grain.)

    On to the cooking:

    1. In a medium to large bowl, combine chicken, 3 tblsp of soy sauce, sugar, cornstarch/flour, half the ginger, and half the garlic. Allow the chicken to marinate for at least 15-20 mins. The longer the better.
    2. Heat 1/4 cup coconut oil and 1 tablespoon of sesame oil. Add the remainder of the garlic and ginger (now is the time to add any extra spices to get the boldest taste). Add veggies and 1 tblsp of soy sauce and stir fry for about 5-10 mins. If you used frozen veggies, cook till thawed and slightly crispy.
    3. Remove veggies. 
    4. Heat the remainder of both oils. Add chicken and stir-fry till browned, but still slightly pink in the center.
    5. Add the veggies back in and stir-fry for another 5-10 mins. (If you used fresh veggies instead of frozen, you made need to add water TABLESPOON BY TABLESPOON. Don't go overboard. If you already did, just add more soy sauce, ginger, and tiny bit of flour or cornstarch.)
    6. All done! Enjoy! Comment with your results.

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