When we are craving Chinese, I make a chicken and vegetable stirfry.  I pull out the inexpensive wok I have that looks like this one, set my Instant Pot up to cook some plain white rice, mix my sauce ingredients, and get to prepping the rest of my ingredients.  Once everything is cut or chopped, it only takes about 15-20 minutes to cook.

I’ve never made this dish the same way twice.  It depends on what veggies I might have access to and what I might have that in the refrigerator that needs to be used up.  Generally speaking, here’s how I do it:

For the Stirfry:

• ¾-1# Chicken Breast cut in ½-inch pieces and season with salt and pepper
• 4 cloves Garlic, minced
• 1 – 1 ½ inch piece of Ginger, peeled and minced
• 2 Tbs Vegetable Oil or grapeseed oil (you need a higher smoke point oil than olive oil)
• 1 medium Carrot sliced thin on a bias
• Broccoli florets from one crown
• Small Red Onion roughly chopped (1/2 inch pieces)
• Red Bell Pepper roughly chopped (1/2 inch pieces)
• Zucchini cut in ½ – ¾ inch pieces
• Sliced Mushrooms (shitake are my favorite for this, but white or brown will work too)
• Green Onions (optional for garnish)

For the Sauce (mix in a small bowl):

• 3 Tbs Low Sodium Soy Sauce
• 3 Tbs Balsamic Vinegar
• 2 Tbs Rice Wine Vinegar
• 2 Tbs Sambal Oleek (chili garlic sauce) (we like spicy but if you don’t you can omit or put in less)
• 1 Tbs Sesame Oil
• 1-2 Tbs Oyster Sauce or Hoisin Sauce (this is optional and unnecessary, but can add additional umami to your dish and a little sweetness).  You could also add 1 Tbs Honey.

Corn Starch Slurry = 1 ½ Tbs Corn Starch mixed with 1½ – 2 Tbs Cold Water

Directions:

1. Prepare all ingredients.
2. Heat a wok or high sided frying pan on medium-high and add oil.
3. Add chicken and cook, constantly stirring, until chicken has cooked on the outside
4. Add ginger and garlic and continue constantly stirring making sure that the garlic doesn’t burn
5. Add carrot and broccoli and cover to steam on medium-low heat for about 5 minutes taking care so as not to let garlic burn.  (if needed add a tablespoon or so of water).
6. Uncover, turn heat back up to medium-high; add onion, red pepper, and zucchini.  Continue to stir
7. When the veggies in your pan are just about done to your liking, add mushrooms and cook for 1-2 minutes.
8. Add sauce and toss all ingredients in the pan thoroughly.
9. Add cornstarch and water slurry to the pan.  Allow to bubble and thicken sauce for about 1-2 minutes. 

Serve:

Enjoy served topped with green onions, a drizzle of sesame oil, with steamed rice.

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