If I had to name one type of pot or pan I couldn’t live without it would have to be the wok. In fact, I love it so much, that I even gifted one to Erin when she got married. And I now think she will agree, the wok is definitely a kitchen must-have.
The wok is also a key ingredient to one of my all-time favourite quickie dinners – the stir-fry. While a big bowlful of vegetables, chicken, and sauce may look like a lot of work, you must remember that looks can be deceiving. Here are a few simple steps that will help you create a mouthwatering stir-fry in minutes.
First, have all your ingredients laid out before you start cooking. Once your wok gets hot, the cooking gets fast! I’ve used some of my favourites here -
Then, mix up your sauce ingredients and heat up your wok with a little oil. Cook your protein first – I love a good chicken stir fry. But tofu, shrimp, or beef would all work just as well.
You then want to add your veggies in the order it takes or them to cook – ie. from longest to shortest.
I also like adding a scrambled egg to my stir fry. Those little bits of egg swirling through the veggies are my favourite! Once that’s done, you add your chicken back in, your sauce, and voila! I served mine over some soba noodles, but brown rice and quinoa would also be delicious to soak up this very tasty sauce.
A simple and healthy meal can be yours in no time! So if you don’t own a wok already, I suggest you run to the store, pick up a very large non stick variety, and this super fast and super delicious stir-fry will be on your table in a flash!
Chicken and Veggie Stir Fry
Adapted from Iowa Girl Eats
- 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)
- 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)
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.
||Combine all sauce ingredients together and microwave for 20 seconds. Whisk to combine and set aside. |
||Whisk together egg, egg white, and sesame oil and set aside. |
||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. |
||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. |
||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. |
||Serve over noodles, rice, or quinoa topped with the garnishes of your choice. |