I’m often inspired by the food I see at the market or in my kitchen, and that’s how I decide what to cook. This recipe is different; I was inspired by my wok. I saw it hiding in its cabinet one morning, decided I wanted to use it, and defrosted some chicken in preparation.
It doesn’t have to take long to produce a healthful and appetizing meal. This meal consists of protein and vegetables thrown into a wok and cooked with soy sauce. If you don’t have a wok, a regular large saucepan will do the trick, too.
I used fresh vegetables; a package of pre-cut stir-fry ones, because I’m lazy, plus a whole pepper and half an onion that I cut myself. You can use any vegetables that you want, you can use beef or tofu as your protein, or you can skip the protein all together and simply make a vegetable stir-fry.
Make sure you cut the chicken into even strips, so it cooks evenly; you don’t want to serve raw chicken!
- 1 pound of skinless, boneless chicken, cut in strips
- 1 bag of stir fry veggies
- 1 red pepper, julienned
- 1/2 vidalia onion, sliced
- 3 cloves of garlic
- 1 tablespoon of vegetable oil
- 1 tablespoon of sesame oil
- 1/3 cup of soy sauce
- 1/2 teaspoon sesame seeds, to garnish
- pepper, to season (don’t add salt; soy sauce is sodium-y enough!)
- Heat the wok on high. Coat it with the oils. Add the onions and cook until they turn transparent. Then add the garlic.
- Add the chicken, searing both sides. Add the rest of the vegetables and mix well.
- Pour the soy sauce in, mix, cover, and lower the heat. Let simmer, stirring occasionally, until chicken is cooked through and vegetables are bright and steamed.
Serve this over rice. I made it in the oven like Alton Brown.