Saturday, November 20, 2010

Chik'n Veggie Stir-Fry

So, I started to make a very similar dish and just didn't have all the ingredients on hand. I exchanged some of this for some of that and the following stir-fry is the end result. I scribbled it down a piece of paper and have made it three times now. You should use whatever ingredients you have in hand, that are in season, etc. Leave out mushrooms if you don't like them and add extra green veggies if you have them. This is a pretty good way to clean out the veggie bin in the frig. Enjoy!
  • 1 medium yellow squash, sliced
  • 1/4 sweet onion, sliced
  • 1/2 cup edamame peas (shelled)
  • 4 ounces mushrooms (shitake, baby bella, whatever you have)
  • 2 pieces of Gardein Chik'n Scallopini
  • 1can sliced waterchestnuts, drained
  • 1 can baby corn, drained
  • 1/2 cup Korian Teriyaki Stir-Fry Sauce (or more if you like saucy)
  • 1 teaspoon Braggs
  • Cooked rice

Be sure to have all of your ingredients prepped, this goes pretty quickkly.

Toss about 1 tablespoon oil in large skillet or wok and throw in all the ingredients EXCEPT chicken and rice.

Stir-Fry over medium-high heat for about 5 minutes, then add your chicken and cook for about 3 more minutes.

Add Braggs and Stir-Fry sauce and give it all a good stir to coat everything.

Serve over rice. ENJOY!


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