Tonight is Asian Chicken Stir Fry! I’m using my leftover chicken (from my Sunday Roast Chicken). I think a stir fry is great when you have a drawer full of veggies and lucky for the hubby, I do 😉.
First I made a quick marinade of garlic, ginger, soy sauce, Sriracha, fish sauce, sesame oil, lime zest and lime juice.
I placed the chicken in that marinade while I cut my veggies for the quick marinade.
I julienned the vegetables because I want the veggies to cook quickly and evenly. I added 2 carrots, 2 celery stalk, a handful of bean sprouts, a handful of sugar snap peas and 1/4 head of cabbage. I have the Magic Trio Peeler set and the blue worked great on the carrots and celery.
Now time to prepare the meal. I don’t have a wok, but a nonstick pan works fine! First, I warmed some coconut oil and added the chicken once the pan warmed up. After a few minutes, I added the veggies. Since mine were cut similar and I like some crunch, I adding them all at once. However, if you’re vegetables are different sizes, I would add your larger and tougher veggies first (i.e. celery, onion, pepper).
I allowed the veggies to sweat on top of the chicken for a few minutes and added a little salt and pepper. Once I saw some wilting of the cabbage, I combined the ingredients. If you find your pan dry, add some chicken stock, water, or wine 👍 I added a cornstarch slurry of soy sauce and chili garlic sauce to to thicken the sauce and combine the ingredients a bit more.
I then finish the dish with fresh herbs (i.e. cilantro).
Asian Chicken Stir Fry
- 2 cloves garlic
- 1/2 inch of ginger
- 1t fish sauce
- Juice from one lime
- Zest from one lime
- 1t Sriracha
- 1T soy sauce
- 1/4t sesame oil
- Veggies, i.e. approximately 3-4 cups
- 1T of coconut oil
- 2 cups of Chicken
- 2t of cornstarch
- Couple T of water
- Couple splashes of soy sauce
- 1t of chili garlic sauce
This dish should cook quickly, but keep in mind the veggie prep is time consuming. Leave you’re comments below on what you like in your stir fry.