Chicken and Veggie Stir-Fry

Serves: 4-6, depends on the portion

Prep Time: 15 minutes

Cook Time: 20 minutes

I made this stir-fry with the veggies just hanging out in my fridge and some other pantry items. SO good!


 What It Takes:
2 Chicken Breasts, small, bite size cubes
2 T Cornstarch
2-3 t Vegetable Oil
3 t Sesame Oil (I use the red chili sesame oil)
10 Asparagus Spears, cut in bite size pieces
2 Zucchini, cut in half lengthwise and then make half moon pieces
4 Small Carrots (2 Large), cut at on a biased into discs
1 Sweet Onion, cut in half and then in half moon pieces
4 T Soy Sauce
4 T Honey
1 T (overflowing) Sriracha Sauce
1 1/2 t Fresh Grated Ginger
Salt and Pepper to Taste

How To Do It:

Heat oils in a large skillet over medium-high heat. Coat chicken in cornstarch. Add chicken to skillet and cook until cooked through (~5-8 min).
Add all of the veggies to the skillet with the chicken and cook until crisp tender but not soggy (6-10 min), season with salt and pepper.
While veggies are cooking, mix the soy sauce, honey, Sriracha and ginger together.
Add sauce to cooked chicken and veggies and let heat through and thicken for 1 minute.
Serve with Jasmine Rice.

Spicy Bok Choy

Serves: 2-4 (depends on the "head" of bok choy you get)



Prep Time: 5 minutes



Cook Time: 5-10 minutes







What You Need:

1 Head of Bok Choy, cut into 1 inch pieces (stem and leaves)
2 Pieces Bacon, cut in small pieces
2 t Oil
2 Cloves Garlic, minced
Red Pepper Flakes, to taste
Salt and Pepper, to taste

How To Do It:

Place bacon pieces in pan over medium high heat to render the fat. When bacon is starting to cook, add 1-2 teaspoons of oil. The amount of oil can depend on how much fat the bacon renders. Add garlic and cook 1 minutes to infuse grease and oil with garlic flavor.

Add the bok choy pieces and stir to coat with grease and oil. Lower heat to medium and season with salt, pepper and red pepper flakes. Cover and let wilt for 3-5 minutes.