This delicious chicken and vegetable stir fry used up the last of the extra vegetables from the grad party last weekend, including broccoli and various colored peppers. One thing I like about a good stir fry is the flexibility and the fact that it’s a very tasty way to eat a lot of vegetables! This came from The MediterrAsian Way: A Cookbook and Guide to Health, Weight Loss, and Longevity, Combining the Best Features of Mediterranean and Asian Diets and Lifestyles (affiliate link). You can find a nice selection of recipes at their web site too. If they’re all as good as this one, I’m sold!
If you like to make a lot of stir fries, check out this bulk stir fry sauce from Northwest Edible. You can mix up a quart at a time and keep it in the fridge.
- 4 Tbs soy sauce
- 4 Tbs oyster sauce (I left this out)
- 2 Tbs rice wine or dry sherry
- 1 Tbs sesame oil
- 1 Tbs brown sugar
- 1 tsp five-spice powder
- 4 Tbs peanut or canola oil, divided
- 2 boneless skinless chicken breasts (about 24 ounces), cut into thin strips
- 2 carrots, peeled and julienned (cut into thin strips)
- 2 red, orange or yellow bell peppers, seeded and cut into thin strips
- 2 cups broccoli florets, cut into bite-size pieces
- 4 cloves garlic, minced
- 4 tsp fine grated fresh ginger
- 2 cups chicken or vegetable broth
- 2 Tbs cornstarch mixed with 2 Tbs cold water
- Mix the sauce ingredients (soy sauce, oyster sauce, rice wine, sesame oil, five-spice powder and brown sugar) together in a small bowl and set aside.
- Cut up all the meat and vegetables, including ginger and garlic.
- In a wok or large skillet, heat 2 Tbs of the peanut oil over medium high heat. Add the chicken pieces and cook about 4 minutes, until cooked through, stirring constantly. Remove the chicken into a bowl.
- Heat the other 2 Tbs of oil in the wok and add all the vegetables except for the ginger and garlic. Cook about 4 minutes, stirring constantly, until crisp tender. Add the ginger and garlic and stir fry another minute or so.
- Return the chicken to the pan and add the sauce and the broth. Bring to a simmer and cook for a minute or so, then stir in the cornstarch paste. Simmer a few minutes, stirring to mix everything together well, until the sauce has thickened.
- Serve over rice or noodles.
I like to pack any leftovers either separate from the rice or side by side so the rice doesn’t absorb too much of the sauce.