Chicken Philly Stir Fry and a bomb on Cheddar Chive Bread

I tried two new recipes this week. One was a hit and the other was perplexingly not good at all.  This cheddar chive bread from Dorie Greenspan should have been amazing.  How can a loaf filled with so much cheese and a good quantity of olive oil, milk and eggs be dry? The inital bites were a bit tasty but overall - dry. I'm not making it again, tossed it to the squirrels.

This Philly chicken stir fry was a big hit.  Definitely making it again.  Instead of chicken breast I used boneless thighs.  Here is my photo of the finished product below.

I'm including this photo (below) so you can see how pretty this is plated and photographed.  Mine didn't look as ....polished :-)  If you read the recipe I wrote out and compare to the magazine you'll see they used only 8 ounces of chicken.  I doubled it as it's for two of us.   Also, I served it over rice.  Seriously tasty and will be prepared again.

Philly Chicken Stir Fry

1 tablespoon cornstarch

2 teaspoons aus jus gravy mix

2 cups sliced mushrooms 

One and a half cups sliced onion

One and a half cups sliced green bell pepper

A little bit of garlic powder

Roughly 16 ounces of raw boneless skinless chicken breast, cut into bite-size pieces ( I used boneless skinless thighs)

Pinch of salt

a few slices of Provolone cheese

In a small bowl, dissolve corn starch and gravy mix and 1/2 cup water.

Bring a large skillet sprayed with nonstick spray to medium heat. Add mushrooms, peppers, onion and garlic powder. Cook and stir until partly softened, about five minutes.

Add cut up chicken and salt. Cook and stir until veggies have softened and chicken is fully cooked, about four minutes.

Reduce heat to medium low. Add gravy mixture and cook and stir until gravy has thickened, about one minute.

Plate stirfry and immediately topped with cheese slices. I served this over rice.

Doug isn't crazy about green bell peppers, at least in this quantity, so I just used extra mushrooms and onions to make up the bulk. So if you don’t like mushrooms, as an example, just add extra bell pepper.

Sharing with Marg at The Intrepid Reader for Weekend Cooking.