Chicken & Veggie Stir Fry

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

Recipe by Diane Becker
Servings

4

servings

Ingredients

  • 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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