This healthy and simple meal, which takes less than 30 minutes to prepare, is the perfect "go-to" meal on a busy night. The light sauce brings out the flavor of crisp vegetables and chicken.
Ingredients
1 12-oz Package of Fresh Stir-fry Veggies*
Medium Red Bell Pepper
1 lb Package H-E-B Natural Chicken Breasts
2 Teaspoons Soy Sauce
2 Tablespoons Mirin
1 Tablespoon Sesame Oil
3 Teaspoons of Minced Garlic (if you are not using prepared garlic, mince approximately 3 cloves)
½ - 1 teaspoon of Black Pepper
3 Green Onions, finely chopped (optional)
Instructions
In a small bowl, mix the soy sauce and mirin. Set aside.
Pat dry the chicken breasts, slice each breast into 1-inch thick strips and then cut each strip in half.
Chop any large stir-fry vegetables to ensure all vegetables are uniformly sized. Chop the pepper into sizes similar to stir-fry vegetables. Mix the vegetables and pepper together and set aside.
Place a large wok or frying/saute pan over high heat. When water droplets evaporate within 1-2 seconds of contact, the pan is ready to stir-fry.
Remove the wok from the stove-top. Swirl the Sesame Oil in the wok to coat the interior surface. (NOTE: if the oil immediately begins to smoke, the pan is too hot. Wipe out the pan, allow to cool, then return to the stove and begin again.)
Put the oil-coated wok back over the heat and immediately add the garlic. Stir for a few seconds until fragrant and then push it up the sides of the wok where it is cooler.
Pour the soy sauce/mirin along the interior sides of the wok so the liquid doesn't lower the temp of the wok. Then, add the cut chicken to the bottom of the wok in a single layer to ensure even cooking. Let sit undisturbed for 1-2 minutes until the bottom of the chicken has a nice light golden sear. Quickly flip the pieces over and allow the chicken to finish cooking.
When the chicken is no longer pink, move it to the sides of the wok and add the chopped vegetables to the center of the wok. Add a dash of black pepper. Allow the vegetables to stir-fry for 1-2 minutes, gently stirring once or twice, until they are bright in color. Carefully push the chicken back into the center of the pan and quickly fold the vegetables and chicken together.
Remove the wok/pan from the heat source and pour the stir-fry into a serving dish. Serve immediately over white or brown rice, quinoa or udon noodles; may garnish with chopped green onion.
Notes
I use Mann's California Stir-Fry Vegetables.
Recipe by Following In My Shoes at https://followinginmyshoes.com/my-recipes/chicken-recipes/easy-chicken-and-veggie-stir-fry/