Chicken and Vegetable Stirfry

Yesterday was one of those lucky days that I was able to make it to my Asian grocer.  Man I love that place.  They have the freshest produce at the lowest prices.  Huge bunches of baby bok choy, scallions, cilantro, spinach, basil and bean sprouts for a mere 90 cents each (that’s euro cents, but in US dollars it works out to about 1.35 I guess?).  And the Napa Cabbage…Wow…a humongous bunch for a buck.  You can’t beat that.  This week they also had fresh tofu, which will show up hopefully tomorrow (we celebrate Thanksgiving day on Friday here, so the hubs can join us).  With the abundance of fresh produce and some lovely chicken breasts that my local grocer had on sale this week, the obvious choice was a stir-fry.  Don’t be frightened by the lengthy ingredient list here…just change it up according to your tastes, and what you have in the fridge.  It’s all good. ;) :)   The possibilities for this recipe are virtually endless, to make it vegetarian/vegan, change the chicken to tofu and substitute vegetable broth for the meat based, or mix it up a bit with beef, chicken and shrimp or other seafood.

stirfry

Ingredients:

1 pound (400 grams) chicken breast, cut into strips
2 tablespoons oil
3 cloves garlic, minced
2-3 tablespoons minced ginger
6 cups mixed vegetables, I used the following:
carrots
celery
onion
baby bok choy
bamboo shoots
water chestnuts
napa cabbage
baby corn
baby spinach leaves
scallions
bean sprouts
2 cups chicken broth
1/4 cup soy sauce
corn starch slurry to thicken
salt and pepper to taste

Preparation:

Heat oil over high heat in a larger wok.
Saute garlic and ginger until golden, then add chicken and continue to cook until cooked through.
Add vegetables through baby corn (reserve the spinach, scallions and sprouts for later).
Toss around to mix well, and stir-fry until veggies take on a bright color.
Add broth and soy and toss to combine.
Add cornstarch slurry to thicken sauce.
Toss in spinach, scallions and sprouts and remove from heat.
Give it a good stir and serve over steamed rice.
I tossed on some sriracha, too, which gave it a great bite.

7 Responses to “Chicken and Vegetable Stirfry”

  1. Nikki, I could just dive into that plate, looks delicious!

    I also know what you mean by cheap buys at the Asian markets, same rings true here.

    Also, I love baby corn cobs!


  2. Thank you, Peter! :D It was such a nice fresh lunch (we were in the 90′s (30′sC) yesterday again! ACK!) I’m going to use another bunch of veggies in some soup today. Those mini corn cobs rock…I wish I could find snow peas here…those are another favorite. I wonder if I could order seeds and grow my own?


  3. I love all the flavour combinations Nikki. Isn’t the Asian market fabulous!!!!


  4. This looks tasty, fresh and healthy.


  5. Thank you, Valli! Yes! The Asian market is one of my favorite places to shop…I always seem to leave with WAY more than I had planned on buying. LOL

    Thanks, Kevin! :)


  6. I will have to agree with you about the asian grocery store! I love when I get the chance to go there and shop. Not only is the pricing inexpensive, but there is also the opportunity to get some unique items not at a traditional store.
    The chicken stir-fry you created looks absolutely delicious!


  7. Thank you so much! :D I totally agree that it is fun to look around at the interesting things to be found there…the folk are always so helpful, too…always willing to answer questions about things I’m unfamiliar with…they know me well there…”What do you use this in? How do you prepare it?” LOL


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