I love woking up a vegetable stir fry! It’s one of those dishes where you can empty the fridge out and it will still be great and pretty healthy to boot. Now that I have kids I’m becoming more conscientious of what I’ll have to be making them when they’re eating solids. Two boys are going to be putting me to work in the kitchen! Anyhow, you can really add and subtract vegetables to make this dish your own. I always try to include snow peas and water chestnuts because I love the crunch!
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Chicken Stir Fry
- 2 lbs boneless skinless chicken breasts cut into strips
- 1 red bell pepper chopped
- 1 tbs vegetable oil
- 1 tbs sesame oil
- 1 bunch broccoli cut into florets
- 1 zucchini cut in half lengthwise and sliced
- 1 1/2 cup snow peas with the strings removed
- 2 carrots peeled and thinly sliced
- 1 cups onion diced
- 3 cups Chinese Napa cabbage thinly slices
- 8 oz sliced water chestnuts drained
- 1 cup chicken broth
- 1/4 cup hoisin sauce
- 1 tablespoon soy sauce
- 1 teaspoon powdered ginger
- 1 teaspoon rice vinegar
- 1 tablespoons cornstarch
- 2 green onions sliced diagonally for garnish
- Heat a large wok or skillet over medium-high heat.
- Add oil. Swirl to coat.
- Add chicken; cook 2 minutes on each side or until done.
- Add vegetables. Cook 2-5 minutes or until crisp-tender, stirring occasionally.
- Combine soy sauce, hoisin sauce, ginger rice vinegar and ginger in a small bowl; stir with a whisk.
- Add soy sauce mixture to pan; cook 1 minute, stirring gently to coat.
- Serve with rice.
- Sprinkle with onions.