Chicken Vegetable Stir Fry Recipe. Chicken/Tofu Variations

Chicken Vegetable Stir Fry

Chicken Vegetable Stir Fry Recipe is the Perfect Dinner! All variations are included
I took my recipe Asian all the way. Pretty easy to take your dish in any direction with a well stocked pantry!
Don’t let the word “fry’ in the dish description mislead you into fearing that this is an excessively fatty dish. Unlike in regular frying or in deep frying, for stir fry, you need just a little oil to fry a whole batch of veggies and chicken.

Mix and match your vegetables

Your vegetable selection might vary with what inviting produce you find on shopping day.
So dont; be afraid to mix and match. Fresh vegetables, i hope this goes without saying. As long as you pick veggies with comparable cooking time, you will do just great. Here are just some examples:

• Baby bok choy
• sliced nappa
• red and yellow peppers
• halved small Brussels sprouts
• asparagus chunks
• thin zucchini
• sliced shiitake caps or other mushrooms
• snow peas
• broccoli and cauliflower florets
• edamame
• string beans
• carrot matchsticks
• sliced cabbage
• onions
• baby corn

Do not add any salt to your chicken vegetable stir fry

You will find the dish amply seasoned with the tamari (less salty than soy sauce) without any added salt. You don’t want to ruin your dish by making it too salty! This is the pitfall we find so often in restaurant stir fries, along with canned veggies: Yikes!

Use a large nonstick skillet for your chicken vegetable stir fry

This a must-have utensil. As usual with stir fry dishes, the wider the bottom of the skillet, the less oil you will need, and the faster your dish will come together, even while it keeps its vibrant color and crunch. Stir-fry the vegetables that have a comparable cooking time together, and stir fry them in one layer (no piling, or they will steam instead of stir frying)

For the Most Tender Chicken Vegetable Stir Fry

Or beef, for that matter: Do not skip the easy step of tossing the chicken or beef strips in cornstarch and egg white before stir-frying them. This is how you get those melt-in-your-mouth morsels of chicken or beef

Vegetarian Tofu  Stir Fry

You don’t need to wait until Meatless Monday to enjoy it. You wouldn’t believe what a snap it is to adapt the basic chicken vegetable stir fry to a perfect vegetarian complete main course. It is quite a substantial one-dish main course any time. You could swear you’re having a steak dinner: It’s that hearty! For this Vegetable Stir Fry, I love to use Extra Firm or even Super Firm Tofu. It lends itself beautifully to grilling and stir-frying. Firm and reliable, it won’t let you down or break apart: You will enjoy it more often. It only needs a few drops of oil to sear on each side.

Ingredients

Stir-Fry

• 1 pound chicken breast or boneless chicken thighs, or lean beef, cut into small dice or thin strips, (Vegetarian: use 1 1/2 pounds extra firm or super firm tofu, cut into inch cubes), patted perfectly dry
• 1 egg white
• 3 tablespoons corn starch

• 3 tablespoons olive oil
• 3 tablespoons toasted sesame oil
• 4-5 cups of any vegetables you like, all perfectly dry,  from the following list: Baby bokchoy, sliced nappa, red and yellow peppers, halved small Brussels sprouts, asparagus chunks, thin zucchini, sliced shiitake caps or other mushrooms, snow peas, broccoli and cauliflower florets, edamame, string beans, carrot matchsticks, sliced cabbage, onions, baby corn, soybean sprouts

Stir Fry Sauce

• 2 tablespoon toasted sesame oil
• 2 inch piece ginger, minced
• 1 tablespoon cornstarch, mixed with 1 cup water poured gradually  (or sake for richer flavor)
• 1-2 tablespoons sugar
• 3-4 tablespoons tamari sauce (don’t add until you taste the final dish)
• 2-3 tablespoons sriracha or other hot sauce sauce

Optional Toppings

• 4-5 scallions, sliced thin
• 5-6 sprigs cilantro, minced
• 1/2 cup roasted peanuts

Instructions