Sometimes when you just don’t know what to make for dinner a stir fry comes to mind. You basically take any type of protein that you have with vegetables and stir fry it in a large pot or wok, serve it over rice and you have got yourself a great meal! You can even save yourself time by cutting up everything the night before, storing it in ziploc bags in your fridge. This way when you are ready to cook, you have everything pretty much done for you. Definitely a very quick and easy recipe for those of you on the go! I like to steam the vegetables before I stir fry it so it makes it an even quicker. Don’t steam them until they are mushy though. You want them a little bit crisp because you will be stir frying them as well. To see how I made my Stir Fry Chicken and Vegetables, keep reading.
Chicken and Vegetable Stir Fry
1 1/2- 2lbs skinless boneless chicken cutlets (not the thin sliced), cut into bite size chunks
1 (15 oz) can straw mushrooms
1 medium onion, sliced thin
2 cups, steamed broccoli florets
4 stalks steamed celery, sliced thin on the diagonal
1 medium-large steamed zucchini, sliced into 1/2 inch rounds
4 carrots, steamed, sliced into 1/2 inch slices
4 garlic cloves, chopped
1 tbsp. fresh ginger, chopped
2 tbsp. vegetable oil (divided)
1 tbsp. sesame oil
3 tbsp. lit soy sauce
1 tbsp. cornstarch
3 tbsp. water
1/4 cup water
Dash of Sriracha hot chili sauce, or more if you like it really spicy
To a large non stick Dutch oven or wok, over medium heat, add 1 tbsp. of the oil. When hot add the chicken and stir fry until no longer pink, about 5-7 minutes, stirring frequently. When done, drain off any juices from the pot and set the chicken aside in a bowl. Keep warm.
Wipe out the pot and add the other tablespoon of the oil over medium heat. Add the onions and saute until translucent, about 2-3 minutes, stirring frequently. Add the garlic and ginger and saute for about another minute, stirring frequently. Lower the heat to medium low and add in all the vegetables and stir.
Add the sesame oil, soy sauce and sriracha to the vegetables and stir fry for 2-3 minutes. Add in the 1/4 cup of water and bring to a low boil. Stirring.
Mix the cornstarch and the water to form a slurry. Add it in to the vegetable mixture and stir until sauce thickens. Add the chicken back into the pot and combine with the veggies. Cook for another minute or two until the chicken heats up. Serve over white rice.