Is it stir fry or chop suey tonight?
Well, you have a choice. Saute vegetables and marinated chicken for a hearty serving of stir fry or add sauce and serve over quinoa, rice or pasta and call it chop suey! Serves 6-8.
INGREDIENTS:
1 lb chicken breast, marinated 2 + hours
(2 Tbsp low sodium soy sauce, 1 Tbsp olive oil, 1 tsp lemon juice, 1/2 tsp Mrs Dash garlic & herb)
2 Tbsp Extra Virgin Olive Oil (for saute)
1 yellow onion, chopped
2 celery ribs, sliced
2 carrots, sliced
1 sweet pepper, chopped (any color)
1 small head broccoli, chopped
1 Roma tomato, diced
6 cloves garlic, sliced & diced
4 oz can sliced mushrooms, drained
8 oz can bamboo shoots
14 oz can bean sprouts
1/2 tsp ground ginger, or to taste
A few twists of freshly ground pepper
Sauce: 3 Tbsp low sodium soy sauce mixed with 1/4 cup water, 1 cup low sodium chicken broth and 2 Tbsp cornstarch mixed with 1/4 cup water.
DIRECTIONS:
Two hours or more before cooking, place the chicken and seasonings in a medium sized bowl or quart sized zip lock bag and marinate in the frig.
Remove chicken from the frig and set aside, keeping it in the bowl or bag.
Start with a large wok preheated on medium heat with the 2 Tbsp EVOO.
Add in onions, celery, carrots. Saute for 10 minutes.
Now add in the sweet pepper, broccoli and tomato. Saute for another 5 minutes.
Add in garlic, ground ginger, bamboo shoots and bean sprouts. Continue to stir and saute for an additional 5 minutes.
Remove the sauteed vegetables to a large bowl and set aside.
Cut up the marinated chicken into 1 inch chunks. Add to the hot wok, cooking and stirring for 10 minutes, until chicken starts to brown.
Return vegetables to the wok with chicken. You can stop here OR go on to make it with sauce. Simply add the "Sauce" ingredients to the wok and bring to a low boil over medium heat, reduce heat and stir until thickened like the consistency of gravy, for about 2 to 3 minutes. Serve over your choice of Quinoa, Rice or Pasta.