This month we’re excited to share a recipe from local Montgomery mom, Crystal Walker. Crystal is an Interior Designer and has been in the business for 30 years. For the past 20 years, she has worked in industrial, commercial, and residential construction. Currently, she works for CBE, Inc. on commercial projects across the country. Her son is a senior at Pike Road High School and plans to attend Sewanee in the fall.
Crystal was exposed to cooking at an early age. Her mother loved to cook. The holidays were a special time to enjoy a feast. With five kids in the family bringing guests home, it wasn’t unusual to have 20 to 25 people at various tables throughout the house. In addition, they had favorite restaurants they frequented, and as a result, she learned to appreciate food and cooking that was unique and tasty.
Crystal shares, “We started with pizza kits that my mother bought from a local shop. After the pizza shop closed, we learned to make omelets and pretty much lived on ham and cheese omelets and frozen meals. During this time, I developed a sweet tooth and formed the habit of walking to the Price’s Doughnuts on Norman Bridge Road or A&P on Court Street whenever I got the urge.
My mother subscribed to Southern Living’s Annual Cookbook, and we had about 20 of them. I started digging through these books to find a recipe for what I wanted on any given day. Because I didn’t know this was an advanced recipe, I dove in, and at about age twelve, I made choux paste, pastry cream, and chocolate ganache into eclairs.”
After attending a party where a young chef was preparing dishes, Crystal became inspired to make a dish that her family enjoys. Having dinner together is a staple in the Walker home. Preparing breakfast is a daily routine, and designated nights are for wings, pizza, and steak. Crystal admits, “We have our favorite ways of preparing each one, but it seems like we tweak them a little every time.”
This Chicken Stir Fry recipe is also a go-to for the Walker family. We hope your family will enjoy it too!
Chicken Stir Fry
- 4 boneless chicken breasts
- Paul Newman’s Classic Oil and Vinegar Dressing
- White rice
- Red, yellow, and orange peppers
- Yellow onion
1. Cut the chicken breasts in 1-inch chunks. Pour the oil off the top of the dressing and save it for later. Put the chicken and the remainder of the dressing in a large storage bag and let marinate overnight.
2. Cook the rice. Cut up broccoli, peppers, and yellow onion into bite-size pieces. Drain the chicken, reserving the marinade. In a hot wok sauté 1/3 to 1/2 of the chicken in a few tablespoons of the reserved oil from the dressing. Cook the chicken in batches so it doesn’t overcrowd the wok.
3. When all of the chicken is cooked, set aside in a bowl and sauté the onions and peppers in two or three tablespoons of the dressing oil. Sauté until soft and remove to the bowl of chicken.
4, Sauté the broccoli in a tablespoon of dressing oil for two minutes. Add the broccoli to the chicken bowl. Return the wok to heat and pour in the rest of the marinade. Bring the marinade to a simmer and let it reduce for a few minutes. Carefully return all the ingredients to the wok and stir until everything is coated. Serve over rice.