Print This Post Print This Post

Chicken & Veggie Stir-Fry

Posted by  on Thursday, August 13th, 2009 at 2:54 pm

I bought this amazing wok a few years ago and love to invent reasons to use it. I also had a serious craving for Chinese food, but wanted to keep things somewhat healthy.

Chicken Stir-Fry recipe: my own
Stir Fry


  • 2 tablespoons Sesame or Peanut oil
  • 2 tablespoons finely chopped Ginger It isn’t as scary as it looks, find it near the garlic, peel it like a cucumber and chop!
  • 2 cloves garlic finely chopped
  • 2 tablespoons sliced green onion/scallion
  • 1 teaspoon red pepper flakes
  • 2 chicken breasts, cut into strips
  • Marinate: Either buy a teriyaki-like salad dressing or combine 4 tablespoons of low sodium soy sauce with 1 tablespoon of honey
  • Bag of frozen stir fry veggies: this includes broccoli, red pepper, water chestnut, onion. If you can’t find this, you can use frozen broccoli and/or get some fresh veggies if you feel like chopping.
  • Pinch of salt
  • Pinch of pepper

Stir Fry


Take frozen veggies out to defrost slightly. Cut chicken breasts into strips, add enough marinate to cover chicken and place in tupperware with a lid. Place in fridge until ready to use.  In a wok or a deep skillet, heat oil over medium to high heat. Add ginger, garlic, white part of green onion and red pepper flakes, saute for about 4 minutes. If you are using any fresh veggies add them. Add chicken and cook until cooked through, about 6 minutes. Add frozen veggies and cook for 6 minutes, hit with a little salt and pepper and top off with the green part of the scallion.

Serve with Fried Rice or Ginger Fried Rice and enjoy!

Related posts:

Share a comment, or trackback from your own site.

Leave a reply

Name (*)
Mail (will not be published) (*)

Upload a photo

You can include an image along with your comment. Show us how your version of this recipe turned out!