Recipe: Yummy Stir fry "mash-up" (Chicken & Veggies)

Stir fry "mash-up" (Chicken & Veggies). Cut fresh veggies into thin, evenly sized pieces, place in prep bowls. Heat oil in wok until shimmering and nearly starting to smoke. Chicken breast Pasta noodles Sriracha sauce Sweet and sour sauce Stir fry sauce.

Alternatively, cool the sauce and use as a dip with summer or spring. Once done, add kimchi, garlic and stir fry for half a minute. Next, add some peas and stir the rice once more. You can have Stir fry "mash-up" (Chicken & Veggies) using 11 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Stir fry "mash-up" (Chicken & Veggies)

1. It's 3 tsp of sesame oil, or other oil suitable for high heat.
2. You need 2 clove of garlic, crushed or grated.
3. It's 1/2 tsp of grated ginger root (optional).
4. You need 1 cup of total combined assorted canned asian veggies such as water chestnuts, baby corn, bamboo shoots, straw mushrooms.
5. Prepare 3 cup of total combined mixed fresh veggies of choice, such as bok choy, carrots, white onion, snow or sugar snap peas, bean sprouts, scallions, grape tomatoes, green cabbage, broccoli, red/orange bell peppers.
6. It's 4 tbsp of stir fry sauce, add to taste.
7. You need of chicken marinade.
8. Prepare 2 of boneless skinless chicken breasts.
9. You need 2 tbsp of low sodium soy sauce.
10. Prepare 1 tbsp of dry white wine.
11. You need 1 tbsp of oyster sauce or other stir fry sauce (teriyaki, etc).

For the final garnishing, add chicken broth, sesame oil, white and black pepper and mix this thoroughly to create the utterly delicious kimchi fried rice. Now, serve this with some onions, and spring onions and poached eggs on top. Add in broccoli, onion, bamboo shoots, water chestnuts, ginger, chili paste and teriyaki sauce. Fry until broccoli has softened and chicken is cooked all the way through.

Stir fry "mash-up" (Chicken & Veggies) instructions

1. Slice chicken, about 1/4" thickness, place in bowl with marinade ingedients, stir to coat and set aside.
2. Cut fresh veggies into thin, evenly sized pieces, place in prep bowls.
3. Heat oil in wok until shimmering and nearly starting to smoke. Add garlic, ginger and chicken, stir fry until nearly cooked, then transfer to a clean dish and set aside.
4. Add a bit more oil to wok, add 2-3 types of firm veggies, (e.g. carrots & bok choy, water chestnuts & bamboo shoots), stir and toss for 1-3 minutes depending on desired "crispiness factor". Remove and set aside, repeat with remaining veggies.
5. Add all heated veggies back to wok, add chicken and any additional sauce desired, adding any delicate veggies such as bean sprouts, mushrooms, or tomatoes and stir fry for another 1-2 minutes until chicken is cooked and veggies are heated through.
6. Thicken pan juices with corn starch if desired.
7. Serve immediately with white or fried rice.

We love to serve this stir fry alongside some orange chicken, sesame chicken or sweet & sour chicken. It's simple, full of veggies and loved by the entire family. Just scramble a few eggs, and cook until they're almost done. Transfer that to another bowl, then fry up your vegetables — whatever you like! And here's the great part — if you happened to make too much rice the night before with that original chicken dish, leftover rice is perfect for fried rice.