Once upon a time, I decided to try to create a stir fry dish, using all of the things my family enjoys. The dish was a success! You can add or omit items according to your family’s taste. The sky’s the limit.
Chicken & Veggie Stir Fry
4
servingsIngredients
2 TBSP Olive oil
1/2 tsp Sesame Oil
1 Large onion sliced thin
2 Carrots thinly sliced
2 tsp minced garlic
1 green, yellow or red bell pepper, sliced thin
1 Head of cabbage , shredded
1 TBSP grated fresh ginger
1 Bag fresh bean sprouts
Snow Peas or Edame Beans ( ½ bag)
1 can sliced water chestnuts
3 TBSP Soy Sauce
3 TBSP Oyster Sauce
½ tsp Chinese 5 Spice
2 Large Chicken Breasts
1 teaspoon garlic and herb seasoning
Directions
- Rub the chicken breast with the garlic herb seasoning and slice into thin strips
- In a preheated Wok, heat the olive oil and sesame oil
- Add the chicken and stir fry for a few minutes, just until the chicken is no longer pink. With a slotted spoon, remove the chicken from the from Wok.
- Add the onion, carrots and peppers to the wok and saute’ for 3 minutes
- Add the garlic & ginger and sauté for 1 minute more.
- Add the cabbage and saute for 3 minutes.
- Add soy sauce, oyster sauce,and Chinese 5 spice and stir well.
- Add bean sprouts, snow peas (or edame beans), water chestnuts and the cooked chicken.
- Cook for 1 minute and then transfer to a large serving bowl and garnish with sesame seeds, if desired.
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