Wok spatula or wooden stirring stick or wooden spoon
Ingredients
2tablespoonsoil
2boneless skinless chicken breasts (or you can use chicken thighs for extra flavor)
1cup broccoli floretscut small
½cupcarrotjulienned
1cupmushroomssliced
1cupmung bean sprouts
½cupsnow peas or sugar snap peassliced
½cupred bell peppercut into spears
¼cuplow-sodium soy sauce
2tablespoonsgarlicminced fine or grated
1teaspoonginger grated
2tablespoonssesame seeds
2tablespoonspeanuts or cashewschopped
2scallions sliced
For the thickener:
1tablespoonwater
1 tablespoonsoy sauce
1tablespoonsoy sauce
Instructions
Pre-chop your vegetables and chicken.
Heat a wok or frying pan over medium-high heat. Add a tablespoon of oil.
Carrots take longer to cook so they need to be partially cooked before going in with the rest of the vegetables. Add the julienned carrots to the wok and stir fry until just getting tender. Remove from wok.
Add the chicken cubes to the hot wok in a single layer. So not move the until you can see they are browning on the bottom. Then stir and cook the chicken through. Remove from wok and set aside.
Add a tablespoon of oil to the wok and put in all vegetables except the bean sprouts. Begin flipping and stir-frying the vegetables.
When vegetables are tender but slightly crisp, add the garlic & ginger. Stir to mix well with the vegetables.
Add the chicken back in and stir fry until everything is heated through.
Pour the ¼ cup soy sauce in and mix to coat the chicken and vegetables.
Add the bean sprouts to the wok and cook them to desired tenderness.
Mix 1 tablespoon cornstarch, 1 tablespoon water, and 1 tablespoonsoy sauce. Stir until dissolved .
Pour in the slurry and stir fry to thicken the sauce and coat the chicken & vegetables.
The healthy chicken stir fry recipe is ready to enjoy alongside some white Jasmin rice.