Viewing post #1220153 by vic
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Gourmet Chicken Stir Fry
I've always done a lot of stir-fry, but up until now I've not incorporated a large number of veggies. This one uses a larger mix of veggies, so we can feel really good about the variety we've eaten today...lol..
Feel free to play with these 'amounts per'...for instance, I'm not a big fan of tofu so didn't include that as in the original recipe, our couple of local stores that are new to me don't seem to think they have a market for bean sprouts, so I haven't used those either.
There is sometimes confusion as to what is a 'breast of chicken'...is it one half or the whole breast when they say a breast of chicken? I mean one half of the whole breast when I say one chicken breast...
So...here we go.....
2 T oil
1 chicken breast, boneless, skinless, sliced into thin strips
1 red pepper, julienned
1 yellow bell pepper, julienned
1/4 c sliced onion (I use more)
1 c half-moon sliced yellow squash (I use more)
1 c small broccoli florets (I use more)
1 baby eggplant, cut into chunks
8 oz firm tofu, cut into one inch chunks
1 clove garlic, minced
1/2 c teriyaki sauce (I use more)
2 c sliced bok choy
1 c fresh bean sprouts
1/4 t pepper
1/4 t kosher salt
1/2 c snow peas (I use more)
2 T sesame oil
Heat oil high, add chicken breast strips, cook 2 minutes
Add bell peppers and onions, stirring constantly, continue to add squash, broccoli, eggplant, tofu, garlic, and teriyaki sauce, stirring constantly for two minutes.
Add bok choy, pepper, salt, sprouts, cook two minutes more.
Stir in snow peas and sesame oil
Remove from heat, serve immediately with rice.....