Chicken and Mixed Vegetables Stir-Fry

Chicken and Mixed Vegetables Stir-Fry recipe. Delicious and easy weekend dinner or weeknight meal. #stirfry #recipes #asianfood #cooking #homemade

Easy Weekend dinner or Weeknight meal. 

My family usually asks for stir-fry ones a week, so since we have so many amazing versatile stir-fry recipes I change vegetables or meat, or make completely meatless depending what we crave or have on hand. Sometimes I like prepping this ahead of time and freezing the ingredients so it’s quite easy to put it together for a quick weeknight meal.

I hope you all enjoy it as much as we did. Also, I have separated everything into sections since so many of you like that with my “CASHEW CHICKEN RECIPE“. It is one of the most popular recipes from Asian cuisine on my blog so you might check that one too.

I wish you an amazing day!

Happy Cooking,

 

Chicken and Mixed Vegetables Stir-Fry

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Sandra | Sandra's Easy Cooking

Ingredients

  • 1 lb Chicken Tenders
  • 1/8 tsp. Salt + Ground black pepper a generous pinch
  • 1/2 tsp Ginger minced or sliced (1/2 teaspoon Ginger powder could be used)
  • 1 tbsp. Oil
  • 3 cloves Garlic cloves mixed or sliced (garlic powder could be used)
  • 1 inch Ginger minced or sliced (1/2 teaspoon Ginger powder could be used)

SAUCE (for one meal)

  • 1-2 tbsp. Gochujang Korean Chili Paste
  • 1 tbsp. Honey
  • 5 tbsp. Water
  • Soy Sauce to taste

VEGETABLES

  • 1 tbsp. Oil
  • Stir Fry Mixed Veggies any on hand, frozen or fresh; peas, carrots, broccoli, mushrooms, etc.
  • 2 Garlic cloves mixed or sliced
  • 1/2 onion diced or sliced
  • Soy sauce to taste

RICE -Read instruction on the rice package/ or you may use noodles

  • 1 1/2-2 cup/s Premium Rice
  • Water
  • 1/4 teaspoon Salt

Garnish

  • Green Onion
  • Toasted Sesame Seeds
  • Red Chili Flakes

Instructions

CHICKEN:

  1. Cut Chicken tenders (chicken breast could be used) into bite-size pieces. Place in the large bowl and add salt, ground black pepper, and dried parsley.
  2. Heat the wok and add oil, cook chicken over medium-high heat. Before the chicken is almost done, add garlic and ginger; stir it and cook with chicken until chicken is completely done about 5-6 minutes.

SAUCE:

  1. While chicken is cooking, combine together 2 tbsp. Gochujang (Korean Chili Paste), 1 tbsp. Honey, 5 tbsp, water and Soy Sauce to taste.
  2. Mix it well and set aside. You do not need much soy sauce since the chili paste was seasoned already.

VEGETABLES:

  1. In the other pan, stir-fry vegetables. You can use any vegetable that you have; broccoli, carrots, peas, mushrooms, peppers, etc. You can use Asian frozen veggie combo, or use fresh vegetables.
  2. Add a bit of oil to the pan and stir-fry until veggies are cooked but not overcooked. They need to still have a bit of crunch. If they are fresh add a bit of water so they soften faster, and if they are frozen you may defrost them and just stir fry for a minute or two until they are heated through.

RICE: Cook rice according to the package.

ASSEMBLY:

  1. Pour sauce over the chicken and stir.
  2. Add vegetables and stir to combine everything.
  3. Cook for a few minutes or until the sauce gets thicker.
  4. Serve it over rice (OR noodles)
  5. Garnish it with toasted sesame seeds, green onions, and chili flakes.

Recipe Notes

You may use firm TOFU instead of chicken, or pork as well as thinly sliced beef. If you do not like GOCHUJANG or do not have it, you can omit and use 1 tbsp Oyster sauce. Oyster sauce is packed with sodium so be aware when adding soy sauce to the sauce mixture. I made a large amount of sauce that's why it looks a lot on the picture. I like to save it for later. GOCHUJANG is spicy, so if you cannot handle spicy you may use 1/2 tbsp. to 1 tbsp.

LOVE, PEACE, AND ROCK-N-ROLL,

SANDRA


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