Stir fry "mash-up" (Chicken & Veggies)
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Stir fry "mash-up" (Chicken & Veggies)

Simple stir fry that can be altered according to what's on hand...it is good with beef too, be sure to cut diaganally across the grain to get tender beef, or use a tender cut like sirloin.

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Ingredients

4 servings
  1. 3 tsp sesame oil, or other oil suitable for high heat
  2. 2 clove garlic, crushed or grated
  3. 1/2 tsp grated ginger root (optional)
  4. 1 cup total combined assorted canned asian veggies such as water chestnuts, baby corn, bamboo shoots, straw mushrooms
  5. 3 cup total combined mixed fresh veggies of choice, such as bok choy, carrots, white onion, snow or sugar snap peas, bean sprouts, scallions, grape tomatoes, green cabbage, broccoli, red/orange bell peppers
  6. 4 tbsp stir fry sauce, add to taste
  7. chicken marinade
  8. 2 boneless skinless chicken breasts
  9. 2 tbsp low sodium soy sauce
  10. 1 tbsp dry white wine
  11. 1 tbsp oyster sauce or other stir fry sauce (teriyaki, etc)

Steps

1 hour
  1. Slice chicken, about 1/4" thickness, place in bowl with marinade ingedients, stir to coat and set aside

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  2. Cut fresh veggies into thin, evenly sized pieces, place in prep bowls

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  3. Heat oil in wok until shimmering and nearly starting to smoke. Add garlic, ginger and chicken, stir fry until nearly cooked, then transfer to a clean dish and set aside

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  4. Add a bit more oil to wok, add 2-3 types of firm veggies, (e.g. carrots & bok choy, water chestnuts & bamboo shoots), stir and toss for 1-3 minutes depending on desired "crispiness factor". Remove and set aside, repeat with remaining veggies

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  5. Add all heated veggies back to wok, add chicken and any additional sauce desired, adding any delicate veggies such as bean sprouts, mushrooms, or tomatoes and stir fry for another 1-2 minutes until chicken is cooked and veggies are heated through

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  6. Thicken pan juices with corn starch if desired

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  7. Serve immediately with white or fried rice

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