Stir Fry
• Adjust quantities for number of guests being served •
Chicken Marinade
2 Tablespoons sesame oil
2 Tablespoons tamari or soy sauce
1 or 2 garlic cloves, minced
1 inch/2.54 cm piece of fresh ginger, minced
2 boneless, skinless chicken breasts, sliced lengthwise
Oil for the Wok/Skillet
2 to 3 Tablespoons vegetable oil (avocado or grapeseed)
Sauces
Coat your stir fry with your favourite sauces...here's ours. Sauce for Chicken, Oyster Sauce, Tamari, Ponzu, Sriracha.
Ingredients
Broccoli, carrots, celery, peppers, zucchini, cauliflower, onion, green beans, cabbage, radish, mushrooms, chicken (marinating in bowl) as shown on the tray would likely feed 4 people. Serve with or without rice or noodles.
Place the chicken breast strips into a bowl. Add the marinade ingredients to the chicken & stir to coat. Cover the dish and allow it to sit for 15 to 20 minutes so the flavours can mingle. If made ahead, cover and place in refrigerator until 1/2 hour before cooking.
Clean and prepare the vegetables as shown above.
Heat the wok or large skillet. Add the oil for the chicken. When the oil is hot, toss the chicken along with the marinade into the wok/skillet. Sauté the chicken until done. Remove the chicken from the wok. Add aa bit more oil to the wok. Stir fry vegetables on medium heat and in order of hardness level. e.g. - carrots, broccoli, cauliflower, green beans and so on until all vegetables retain desired doneness.
Stir in sauces. Place on the lid and let the ingredients simmer for a few minutes. Make sure that there is enough sauce to prevent sticking.
Serve over rice, quinoa or noodles, if desired. Delicious!
• Adjust quantities for number of guests being served •
Chicken Marinade
2 Tablespoons sesame oil
2 Tablespoons tamari or soy sauce
1 or 2 garlic cloves, minced
1 inch/2.54 cm piece of fresh ginger, minced
2 boneless, skinless chicken breasts, sliced lengthwise
Oil for the Wok/Skillet
2 to 3 Tablespoons vegetable oil (avocado or grapeseed)
Sauces
Coat your stir fry with your favourite sauces...here's ours. Sauce for Chicken, Oyster Sauce, Tamari, Ponzu, Sriracha.
Ingredients
Broccoli, carrots, celery, peppers, zucchini, cauliflower, onion, green beans, cabbage, radish, mushrooms, chicken (marinating in bowl) as shown on the tray would likely feed 4 people. Serve with or without rice or noodles.
Place the chicken breast strips into a bowl. Add the marinade ingredients to the chicken & stir to coat. Cover the dish and allow it to sit for 15 to 20 minutes so the flavours can mingle. If made ahead, cover and place in refrigerator until 1/2 hour before cooking.
Clean and prepare the vegetables as shown above.
Heat the wok or large skillet. Add the oil for the chicken. When the oil is hot, toss the chicken along with the marinade into the wok/skillet. Sauté the chicken until done. Remove the chicken from the wok. Add aa bit more oil to the wok. Stir fry vegetables on medium heat and in order of hardness level. e.g. - carrots, broccoli, cauliflower, green beans and so on until all vegetables retain desired doneness.
Stir in sauces. Place on the lid and let the ingredients simmer for a few minutes. Make sure that there is enough sauce to prevent sticking.
Serve over rice, quinoa or noodles, if desired. Delicious!
