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.
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:
baby bok choy
baby spinach leaves
2 cups chicken broth
1/4 cup soy sauce
corn starch slurry to thicken
salt and pepper to taste
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.