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Chicken and Mixed Vegetables Stir-Fry

Honey-Gochujang Chicken and Mixed Vegetables Stir-Fry recipe

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.
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,

Sandra

P.S. Read NOTE!

                                       LET'S STAY CONNECTED:


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Chicken and Mixed Vegetables Stir-Fry
Serves 4
INGREDIENTS
  • 1 lb Chicken Tenders
  • 1/8 tsp. Salt + Ground black pepper (generous pinch)
  • 1/2 tsp. Dried Parsley
  • 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

DIRECTIONS:
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 on 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 in 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. 

NOTE
-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.
                           
Honey-Gochujang Chicken and Mixed Vegetables Stir-Fry recipe




LOVE, PEACE, AND ROCK-N-ROLL,
                            
SANDRA

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1 comment:

  1. Mmmm this looks easy and tasty! Thanks for the recipe :)

    Nicole @ www.bentomomentos.wordpress.com

    ReplyDelete

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