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Chicken and Veggie Stir-Fry

11 Mar, 2015

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Easy chicken stir-fry recipe, loaded with various vegetables and colorful riccia pasta

So I finally bought, which I think is, a good wok. All of my previous experiences using a wok turned weird and unpleasant, every single one I owned was either burned in the process or glued to the food I was trying to prepare. Well, it is also true that I never bought one of those freaking expensive ones because we don’t really eat stir-fry that often, but now I think I managed to get my hands on something of decent quality, still not expensive.

After this experience, I can say I am happy none of the veggies I cooked stuck to the bottom of the wok and the final taste of my dish was exactly what I expected. In my recipe I used some pasta that resembled riccia but I might be wrong because I don’t remember saying anything on the label. My wife bought this a while ago in the hope of turning it into some festive dish (it was colored) but that didn’t work out very well so I decided it was time to get rid of it. We still stuffed our faces with the damn thing, but rice will definitely go better with your stir-fry or if you’re willing to risk it, probably some rice noodles.

We also used chicken but if you are a vegetarian you can skip it. The veggies alone, fried in sesame oil and sprayed with a generous amount of soy sauce, were simply amazing. We served them with our favorite teryiaki sauce and I personally managed to eat two thirds of the thing, that’s how much I liked it. The only bad thing I found with this dish… I was truly hungry about two hours after.

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Chicken and Veggie Stir-Fry
Author: CookingGlory
Serves: 2-3
 
Ingredients
  • 4-5 broccoli florets
  • ½ cup snow peas
  • ½ red pepper, chopped/sliced
  • 1 carrot, julienned
  • ½ green pepper, chopped/sliced
  • 1-2 chicken breasts
  • ½ cup cauliflower
  • ½ cup bean sprouts
  • 1 tbsp sesame seeds
  • 1-2 tbsp vegetable oil, to fry the chicken
  • 2-4 tbsp sesame oil
  • ¼ cup soy sauce, low sodium
  • 1-2 celery stalks
  • 1 cup mushrooms, chopped
  • pasta or rice
Instructions
  1. In a separate large skillet, heat the vegetable oil over medium-high heat. Add the chopped chicken breast and cook for 4 to 5 minutes or until lightly browned. If you want to get rid of the oil, you can definitely grill the chicken and then cut it into strips or whatever.
  2. Add sesame oil to wok and turn onto high heat; stir-fry chopped mushrooms for about 2-3 minutes then add carrots, green and red pepper, celery, cauliflower and cook for another 1-2 minutes.
  3. Turn down to medium high heat and add ¼ cup of soy sauce along with broccoli and bean sprouts; cover and let cook for about another 5 minutes or until the vegetables are tender-crisp. If you run our of liquid you can add a bit of water.
  4. Serve hot!
3.2.2925

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