Easy Asian Stir-Fry

2-3 Chicken breasts, thawed and sliced

2 green onions, sliced

1 yellow or red bell pepper, seeded and sliced

1 carrot, cut lengthwise and then sliced

1 zucchini, sliced

1 teaspoon chopped fresh garlic

1/4 cup chicken stock

1/4 cup soy sauce

2 teaspoons rice wine vinegar

1 teaspoon sesame oil

1 teaspoon hot red pepper flakes

1 teaspoon sugar

2 teaspoons cornstarch

2 tablespoons vegetable oil

When you begin slicing all of your ingredients, turn your saute pan on to low-heat to start to warm it up.  Slice all ingredients (as directed above).  To make sauce, mix the following together in a bowl; chicken stock, soy sauce, rice wine vinegar, sesame oil, hot red pepper flakes, and sugar.  Pour a small amount over the sliced chicken and allow to sit for a few minutes.  In a seperate bowl, mix together 2 teaspoons cornstarch and 2 tablespoons water, set aside.

Before you begin cooking, turn your pan up to high-heat.  Add 1 tablespoon oil.  Add chicken to skillet and saute until cooked – should get a nice color on the chicken.  Once cooked, remove from pan.  Add another tablespoon oil.  Add all vegetables and cook for 3-4 minutes until they start to become tender.  Add garlic, saute 1 minute.  Add chicken back to skillet.  Pour sauce over veggies and chicken.  Saute 1-2 minutes and then add cornstarch mixture.  The cornstarch will bring the sauce together and thicken it slightly.

Serve stir-fry over jasmine rice (or white rice). Garnish with fresh cilantro and crushed cashews or peanuts (if you have them on-hand).

Cottage Mama’s Note:  You can substitute any meat or veggies in this stir-fry dish.  The key is to keep your pan VERY hot.  I did not do a tutorial for this recipe due to the fact that stir-fry cooks very quickly and there would be no time for me to take any pictures.  Some other stir-fry ingredients I enjoy are shrimp, broccoli, snow peas, snap peas, baby corn, water chestnuts, thinly sliced cabbage, sliced onions, and ginger.  I typically stir-fry whatever I happen to have on-hand and most of the ingredients for the sauce are ones I believe should be staples in every well-stocked pantry.