Chicken & Vegetable Stir-fry

Stir fry is another great recipe that you can easily customize to what you have on hand! Here we used chicken, but steak or shrimp would also be delicious! You can get just as creative with the vegetables as well. It's all soaked in a tasty Asian marinade and served over rice to catch all that goodness. We've included a premade stir fry sauce in your bag this week, but making your own sauce is easy also. The recipe is below, so try that out sometime, too! If you have a wok, that is ideal, but I used a regular saute pan and it did a great job.  

Ingredients:

Chicken breast, sliced into bite size pieces

Onion, chopped

Bell pepper, chopped

3 cloves of garlic, minced

Broccoli, zucchini, snap peas or whatever green vegetable you would like to use, chopped

3 cups of cooked white rice 

Cilantro for garnishing

Stir Fry Sauce (recipe below)

Directions:

Start by chopping all your vegetables up into bite size pieces and set aside. Next make your stir fry sauce (if applicable), or if you're using a pre-made sauce, that's cool, continue on... 

Chop your chicken into bite size chunks. In your largest fry pan (or wok), heat up several turns of oil over medium-high heat. You want your chicken (like most meat you'll ever cook) to really sizzle when it hits the pan. Once the pieces sear for about a minute, flip it over to the over side and let the chicken cook for another minute. It doesn't need to be cooked all the way through yet because it will still have plenty of time in the pan and you don't want it to be overcooked by the end.   \

While the pan is still nice and hot cookin' your chicken, add your vegetables slowly and ending with the garlic (this needs the least time). Using a wooden spoon, channel your inner hibachi chef and toss the meat and veggies around as they cook for a couple minutes. If you're really feelin' it, you can try to toss an egg in your pocket, but don't blame us if that goes awry. Your vegetables should still be pretty crisp at the end so overall this part won't take too long.  

After your vegetables have reached your preferred done-ness, add your sauce. If you made your own sauce, it will look thin until it heats up, and then it will become nice and saucy-sticky. I like to add a little extra soy sauce to the pan right at the end to perfect the seasoning.  

Serve over rice and top with chopped cilantro. I found a bag of coconut rice and used that and it was next-level delicious, but any rice will make a nice base. And this...  is the part where you enjoy!

If you want to make homemade stir fry sauce, just mix the following ingredients together and set aside until ready to use. The corn starch will cause it to thicken as soon as it hits the pan.  

2 tsp cornstarch

2 tbsp lite soy sauce

1 tbsp oyster sauce 

3/4 cup chicken stock or broth

1 tbsp brown sugar

1/2 tsp sesame oil if you've got it, if not that's ok.