Got some left-over chicken and vegetables from the holidays? Or did you just buy too much stuff and don’t know what to do with the rest of your ingredients? This recipe is your answer.
Stir-fry is one of those “everything but the kitchen sink” recipes. It’s easy to make and you can take just about any vegetable you’ve got in the fridge, throw it in the wok and make a wonderfully delicious and satisying meal. While chicken was used in this recipe, you could just as easily use steak or shrimp and throw in any of your favorite vegetables. Add a little sauce and some rice, and voila, a meal the whole family will enjoy.
- 1 Tbsp sesame oil
- 3 boneless, skinless chicken breasts, cut into 1/2 inch cubes
- 8 oz of shitake mushrooms, sliced
- 4 oz of snow peas
- 1 large carrot, julienned
- 1 15 oz can of baby corn, drained
- 1 4 oz can of sliced water chestnuts
- 1/4 cup of sweet soy sauce
- 1/4 cup of oyster sauce
- juice of 1 lime
- 1/8 tsp Cayenne pepper
- 1 cup of rice
- Cook the rice according to the directions on the package.
- While the rice is cooking, heat the oil in a wok over medium-high heat. Add the chicken and cook until almost white, about 3 minutes.
- Add the next 5 ingredients (through the water chestnuts) to the wok and cook until tender, 2-3 minutes.
- While the vegetables are cooking, in a small bowl whisk together the soy sauce, oyster sauce, lime juice and Cayenne pepper. Pour this over your chicken and vegetables in the wok and stir so that everything is covered.
- Place 2-3 spoonfuls of rice on a plate, spoon the chicken stir-fry over the rice and serve.