Super-fast, yummy stir-fry for quick RV meal

There are so many times, especially after a long day of sightseeing, when we come back to the camp and no one feels like cooking. It’s tempting to go out for something that’s cheap and bad for us, and more often than not, that’s what we do.

I try to have a few things on hand, though, that will keep us from doing that too much. All it takes is a couple of chicken breasts in the freezer and some freshies – maybe a little bit of broccoli and a red pepper, or some celery and carrots – on top of steamed rice (even instant is better for you than a Big Mac) and we’re good to go.



Healthy and delicious!



Here’s our family’s favorite fast stir-fry.

Super-fast Stir-fry

The sky’s the limit with vegetables in this – we’ve used carrots, celery, all manner of bell peppers, broccoli, asparagus, mushrooms (shiitake, button, portobello), bok choy, onions and baby corn, all to good effect. We make a steamer full of brown rice, but it's faster with instant if that's what you have on hand. Serves 3-4

3 boneless, skinless chicken breasts, cut into 1-inch-thick strips

2 tbls. toasted sesame oil, plus 4 more tbls.

4 cloves garlic, minced

2-in. piece fresh ginger, minced, or 1 tbls. ground ginger

6 cups vegetables, cut into bite-size chunks

2 tbls. rice vinegar, brown rice vinegar or white wine vinegar

2 tbls. black sesame seeds
Soy sauce to taste

Heat a large skillet or wok over medium-high heat until hot; add 2 tbls. sesame oil and then immediately add chicken strips. Sauté, stirring, until meat is just cooked through, about 4 minutes. Remove from pan, set chicken aside in a bowl, and turn burner off.

Add garlic and ginger to pan. Let sit for a minute, then turn heat to medium. Add remaining sesame oil and sauté for 10 seconds. Add vegetables. Sauté, stirring vegetables constantly, until they begin to soften. Pour vinegar over and stir to coat.

Cut reserved chicken into bite-size pieces and toss in with vegetable mixture. Cook until heated through, about one minute. Sprinkle sesame seeds over top and divide among serving bowls with white or brown rice. Serve with soy sauce on side.

The roadtripster is the handle of a longtime Coloradan who travels the country by any means possible, sometimes in an RV, sometimes car camping or in the backcountry, with kids and without.