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We hope you got insight from reading it, now let’s go back to stir fry "mash-up" (chicken & veggies) recipe. To make stir fry "mash-up" (chicken & veggies) you need 11 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to cook Stir fry "mash-up" (Chicken & Veggies):
- Take 3 tsp sesame oil, or other oil suitable for high heat
- Prepare 2 clove garlic, crushed or grated
- Get 1/2 tsp grated ginger root (optional)
- Use 1 cup total combined assorted canned asian veggies such as water chestnuts, baby corn, bamboo shoots, straw mushrooms
- Get 3 cup 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
- Get 4 tbsp stir fry sauce, add to taste
- Provide chicken marinade
- Take 2 boneless skinless chicken breasts
- Take 2 tbsp low sodium soy sauce
- Use 1 tbsp dry white wine
- Prepare 1 tbsp oyster sauce or other stir fry sauce (teriyaki, etc)
Steps to make Stir fry "mash-up" (Chicken & Veggies):
- Slice chicken, about 1/4" thickness, place in bowl with marinade ingedients, stir to coat and set aside
- Cut fresh veggies into thin, evenly sized pieces, place in prep bowls
- 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
- 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
- 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
- Thicken pan juices with corn starch if desired
- Serve immediately with white or fried rice
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