Quick Chicken and Veggie Stir fry is a dish that is a full of lean boneless chicken and fresh veggies in an Asian brown sauce. It's a perfect weeknight meal that's ready in less than 30 minutes.
I love having quick dishes like this Chicken and Veggie Stir fry to get dinner on the table fast for my family. I like to keep my freezer stocked from lean chicken breast than can easily used in loads of recipes. I also make sure to keep my freezer stocked with frozen snow peas and fresh ginger so I am always prepared to make a stir fry. I think fresh ginger is a key ingredient in Asian cooking. So never keep ginger in your fridge where it can dry up and shrivel. Always peel and put ginger in a freezer safe bag and you will have ginger every time you need some.
The great thing about this dish is you can really use up almost any vegetable you have in your fridge, so clean out that veggie drawer. This works great with celery, peppers, onions, cabbage and lots more.
The sauce is simple and the dish comes together faster than calling and waiting for delivery. Homemade take out is just what a family on the budget needs any day of the week.
Ingredients:
2lbs of boneless chicken sliced thin into small pieces
1lb of sliced button mushrooms
2 carrots thinly sliced ( I used a mandolin)
1 cup of cleaned snow peas
1 inch of fresh ginger grated
2-3 cloves garlic grated
salt and black pepper
red chili flakes (optional)
1 Tbs cornstarch
2 Tbs water
Sauce:
3-4 Tbs soy sauce
1/4 chicken stock
1 Tbs Shaoxsing Chinese Rice Wine or substitute dry sherry
1-2 Tbs Oyster Sauce
1 tsp sesame oil
Directions:
Heat
2 Tbs of canola oil in a large wok. Add chicken an cook with a
sprinkle of salt and black pepper until 3/4 the way cooked. Then
add ginger and garlic cook until chicken if fully cooked. Remove
chicken from pan. Heat 2 tsp canola oil and add sliced mushrooms. Cook
mushrooms until they become cooked and brown.
Next add snow peas and sliced carrots. Saute for a few minutes then add the cooked chicken back onto the wok.
Add
the prepared sauce and cook for another minute until sauce starts to
boil. Next mix the cornstarch and water to make a slurry. Add to stir
fry and stir will. Taste for seasoning. Serve with rice. Enjoy.
2lbs of boneless chicken sliced thin into small pieces1lb of sliced button mushrooms
2 carrots thinly sliced ( I used a mandolin)
1 cup of cleaned snow peas
1 inch of fresh ginger grated
2-3 cloves garlic grated
salt and black pepper
red chili flakes (optional)
1 Tbs cornstarch
2 Tbs water
Sauce:3-4 Tbs soy sauce
1/4 chicken stock
1 Tbs Shaoxsing Chinese Rice Wine or substitute dry sherry
1-2 Tbs Oyster Sauce
1 tsp sesame oil
Directions:
Heat
2 Tbs of canola oil in a large wok. Add chicken an cook with a
sprinkle of salt and black pepper until 3/4 the way cooked. Then
add ginger and garlic cook until chicken if fully cooked. Remove
chicken from pan. Heat 2 tsp canola oil and add sliced mushrooms. Cook
mushrooms until they become cooked and brown.
Next add snow peas and sliced carrots. Saute for a few minutes then add the cooked chicken back onto the wok.
Add
the prepared sauce and cook for another minute until sauce starts to
boil. Next mix the cornstarch and water to make a slurry. Add to stir
fry and stir will. Taste for seasoning. Serve with rice. Enjoy.
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