We haven't done in a stir-fry meal in quite some time. Because of the condition of my right arm, my husband has done most all of the cooking for the last 4 months so we did family meals we enjoy and that he knows how to cook. With my second steroid injection having been done and some relief in my arm, I am back in the kitchen and sharing the cooking duties. With that being said, I think you are going to enjoy this Chicken and Vegetable Stir-Fry recipe where I based the sauce off of another dish I created a while back, Sizzling Shrimp with Yakisoba Noodles. That recipe was phenomenal and we think this dish was outstanding as well.
There in the produce section was a product that they do not often carry - baby bok choy. We love it for the texture and crunch in our stir fries. That led me to we were definitely going the stir-fry route for dinner. What is wonderful about this stir fry is that it's easy to put together, doesn't take a lot of time and it's a perfectly balanced meal that doesn't cost a lot of money to make.
I have Asian staples pretty much all the time in my pantry that includes soy sauce, mirin and rice wine vinegar. They are the back bone to many stir-fry meals I make and I think these common ingredients are something you should invest in. Also, we have an electric wok which I set at 375°.
- 1 lb. chicken tenders
- 1 1/2 cups chicken broth (I used low sodium)
- 1 - 15 oz. can baby corn (cut)
- 1 bunch baby bok coy
- 1/4 lb. sno peas
- 1/2 cup onion - medium dice
- 2 cloves garlic - minced
- 1/4 cup cornstarch
- 2 tbsp. dark soy sauce
- 1 tbsp. mirin
- 1 tbsp. rice wine vinegar
- salt, black pepper, granulated garlic and onion powder to taste
- vegetable oil - about 3 tbsp.
- Wash the chicken in cold water, pat dry with paper towels. Remove any excess fat, silver skin and dig out any remaining yellowish tendons. Cut each tender into about 4 pieces and place in a bowl. Liberally season with salt, pepper, granulated garlic and onion powder to taste. Toss to coat.
- Open the corn and empty over a strainer and run cold water to rinse. Let dry.
- Make the sauce: combine 1/2 cup chicken broth, with the mirin, soy and rice wine vinegar.
- Leave the sno peas whole.
- Cut your onion - medium dice.
- Slice the root end off the bok choy. Cut it in half lengthwise and cut slices including most of the green leafy part. Place your sno peas, corn and bok choy in a bowl.
- Take the chicken you've already seasoned and toss it with the corn starch.
- Heat your wok to a high heat. Add in the oil. Stir fry the chicken in 2 - 3 batches until light golden and placing partially cooked chicken in a bowl or on a plate.
- Once the chicken is done slightly browning, add the onion and garlic to the wok and stir fry for about a minute until the vegetables fragrant.
- Add in the rest of the vegetables, toss well and stir fry for a couple of minutes, add the chicken to the pan along with the sauce. Cook for a few minutes more, stirring until chicken is cooked through. Serve over rice.
The chicken was incredibly tender - and the overall taste was delightful. Mild, not too strong, just right! I added up the cost of this Chicken and Vegetable Stir-Fry dinner and it came to approximately $10.83, feeding four for $2.70 each.
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