Stir-Fry
Prep time:
Cook time:
Total time:
Serves: 4-6
- 1 lb chicken, cut into bite-sized pieces (omit for vegetarian dish)
- ¼ cup olive oil (approx. adjust depending on how much you need for veggies)
- 1 cup soy sauce, divided
- large onion, divided (about 1 tbsp diced and the rest chopped in long thin pieces)
- 3-4 garlic cloves, minced
- large red pepper, diced
- jalapeno, diced
- 2 carrots, peeled and chopped
- 1½ cups green beans, chopped
- 1½ cups crimini (or baby bella) mushrooms, chopped
- 1 cup broccoli, chopped
- 1 large zucchini, chopped
- ½ cup sugar snap peas, chopped
- 1 can of water chestnuts
- 1 can bean sprouts
- 1 cup edamame, cooked and shelled
- 2 cups cooked rice or thawed cauliflower rice (see notes in post)
- 2 eggs
- salt & pepper to taste
- Heat about 1 tbsp olive oil in a large wok or deep skillet over medium heat.
- Saute the diced onion and one of the garlic cloves for a couple minutes.
- Add chicken and cook until no longer pink, stirring frequently.
- Add ¼ cup soy sauce and cook a couple more minutes.
- Remove to a bowl and keep warm.
- Add more olive oil to wok and heat.
- Add rest of onion and saute about 1-2 minutes.
- Add garlic, peppers, carrots and green beans. Saute 5 minutes, stirring often. Add more olive oil if too dry.
- Add mushrooms, zucchini, broccoli and sugar snap peas. Saute a couple more mins, stirring often and add more olive oil if needed.
- Add edamame, bean sprouts and water chestnuts stirring well. Add some more soy sauce and pepper. Cook for a few minutes.
- Stir in rice or cauliflower rice and rest of soy sauce. Incorporate all ingredients well. Cook for a few minutes.
- Make a valley in the center of the wok down to the pan. Crack eggs in valley and scramble with fork or whisk.
- Incorporate eggs into the rest of the mixture.
- Add chicken back and mix well.
- Adjust flavor (soy/salt/pepper) and serve.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/stir-fry/
3.5.3251