I Made Stir-Fry!
I’ve wanted to try stir fry for the longest time, so today I finally bought a wok. And wok a miracle it was! (This is a perfect example of my corny jokes).
Here is my recipe and method of madness for chicken stir-fry. (This served 3 people, but it could serve 4 because my family eats a lot. You can always increase the vegetable and chicken amount).
Ingredients
- 2 chicken breasts cut into 1 inch cubes
- 2 handfuls of sugar snap peas (I love these!)
- 1 cup of broccoli florets
- 1 yellow onion diced finely
- 1 tablespoon of fresh ginger root (grated)
- 1 clove of garlic finely diced
- 1 chopped carrot
- 1 handful of string beans chopped into thirds
- 1 16 ounce package of tofu cut into cubes
- 1 tablespoon of toasted sesame oil (This really added good flavor to my stir fry)
- 2 tablespoons of vegetable oil (plus possibly more if needed)
- 2 tablespoons of reduced sodium soy sauce
- 1/4 cup of water
- 1 ziplock bag (not an ingredient, but I used this for my stir-fry)
Directions
- Put the cubed chicken into a ziplock bag with 1 tablespoon of soy sauce, close the bag, and shake until well combined.
- Heat two tablespoons of vegetable oil in a wok under medium heat.
- Stir in the garlic and ginger and cook for 1 minute.
- Put the chicken cubes and cook for 3-5 minutes. Once cooked, take the chicken out and put into a small bowl while you cook the other vegetables.
- Stir in carrots, string beans, and onion. Cook for 2 minutes.
- Stir in broccoli and sugar snap peas. Cook for 1 minute.
- Stir in tofu and cooked chicken.
- Add 1 tablespoon of soy sauce, 1 tablespoon of toasted sesame oil, and 1/4 cup of water.
- Let the stir fry cook for 3-5 minutes or until all the vegetables are cooked and hot.
I ate my chicken stir-fry with wild rice. I enjoyed making and eating healthy Chinese food at home, and you can too!
Food Follower 
Really look delicious 🙂
Thank you so much!