Fresh, Make Recipe Stir fry mashup Chicken Veggies Delicious

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Good Afternoon every body, now you get make recipe Stir fry "mash-up" (Chicken & Veggies) with 11 ingredients and 7 steps. Next this is how to prepare, please carefully carefully.

In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 11 ingredients and 7 stages of easy cooking Stir fry "mash-up" (Chicken & Veggies).

Ingredients for Stir fry "mash-up" (Chicken & Veggies) #

1. Needed 3 tsp : sesame oil, or other oil suitable for high heat.

2. Needed 2 clove : garlic, crushed or grated.

3. Prepare 1/2 tsp : grated ginger root (optional).

4. Needed 1 cup : total combined assorted canned asian veggies such as water chestnuts, baby corn, bamboo shoots, straw mushrooms.

5. Prepare 3 cup : total combined mixed fresh veggies of choice, such as bok choy, carrots, white onion, snow or sugar snap peas, bean sprouts, scallions, grape tomatoes, green cabbage, broccoli, red/orange bell peppers.

6. Prepare 4 tbsp : stir fry sauce, add to taste.

7. Needed : chicken marinade.

8. Needed 2 : boneless skinless chicken breasts.

9. Prepare 2 tbsp : low sodium soy sauce.

10. Prepare 1 tbsp : dry white wine.

11. Needed 1 tbsp : oyster sauce or other stir fry sauce (teriyaki, etc).

If all material requirements Stir fry "mash-up" (Chicken & Veggies) it’s ready, We’re going into the cooking stage. Below is how to serving with easy.

Step by Step Cooking Stir fry "mash-up" (Chicken & Veggies) #

1. Slice chicken, about 1/4" thickness, place in bowl with marinade ingedients, stir to coat and set aside.

2. Cut fresh veggies into thin, evenly sized pieces, place in prep bowls.

3. Heat oil in wok until shimmering and nearly starting to smoke. Add garlic, ginger and chicken, stir fry until nearly cooked, then transfer to a clean dish and set aside.

4. Add a bit more oil to wok, add 2-3 types of firm veggies, (e.g. carrots & bok choy, water chestnuts & bamboo shoots), stir and toss for 1-3 minutes depending on desired "crispiness factor". Remove and set aside, repeat with remaining veggies.

5. Add all heated veggies back to wok, add chicken and any additional sauce desired, adding any delicate veggies such as bean sprouts, mushrooms, or tomatoes and stir fry for another 1-2 minutes until chicken is cooked and veggies are heated through.

6. Thicken pan juices with corn starch if desired.

7. Serve immediately with white or fried rice.

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