Chicken and Veggie Stir Fry
Serves | 3 |
Meal type | Main Dish |
Website | Adapted from Iowa Girl Eats |
Ingredients
- 1 Tbsp canola oil
- 2 chicken breasts (cut into bite sized pieces)
- 1 head broccoli (chopped)
- 1 Tbsp water
- 1 zucchini (chopped)
- 1 bunch asparagus (chopped)
- 1 cup snap peas (chopped)
- 6 green onions (chopped)
- 1 egg + 1 egg white
- 1/4 tsp (sesame oil)
- sesame seeds, chopped peanuts, chopped cilantro (to garnish)
sauce
- 1/2 cup chicken broth
- 3 Tbsp soy sauce
- 3 Tbsp hoisin sauce
- 2 Tbsp chili garlic sauce
- 2 Tbsp almond butter
- 2 Tbsp rice vinegar
- 1 Tsp sesame oil
- 1 clove of garlic (minced)
- 1 Tsp ginger (grated or minced)
Note
You can use whatever vegetables you have in your fridge - peppers, mushrooms, cauliflower or eggplant would all work great in a stir fry. Just remember to add them according to cooking time. You will probably have more than enough sauce - I like to add about half and serve half on the table to pour over the rice or noodles.
Directions
sauce | |
1. | Combine all sauce ingredients together and microwave for 20 seconds. Whisk to combine and set aside. |
2. | Whisk together egg, egg white, and sesame oil and set aside. |
3. | Heat a large non stick wok over high heat and add 1/2 tbsp canola oil. Add chicken and season with salt and pepper and cook, stirring, for about 5 minutes or until no longer pink. Remove from wok and set aside. |
4. | Add 1/2 tbsp canola oil and add broccoli and 1 tbsp of water and cook for about 2 minutes. Add asparagus and zucchini and cook for another 2 minutes. Add green onion and snap peas and cook for another 2 minutes. |
5. | Push vegetables to the side to create a well in the centre and add egg. Scramble until cooked. Once scrambled, add back chicken and sauce and stir to combine. Cook for another 2 minutes or until sauce slightly thickens. |
6. | Serve over noodles, rice, or quinoa topped with the garnishes of your choice. |