Chicken Stir Fry

I love to make stir fry. If you have veggies around and not enough of one to be a side-dish, throw it all together and make a stir fry. This recipe is just a guideline so adjust with whatever vegetables you have on hand.  I think some asparagus, broccoli, zuchinni, snow peas and bok choy would be great additions or substitutions to this recipe.  You can always add more vegetables to stretch your meat out a little bit.

I had bought some Soyaki sauce at Trader Joes and I wanted to make something to put it on so I made this stir fry and put a soyaki/soy sauce combo on it and it was very good!  It's also super low in calories (depending on how much oil you cook the chicken and veggies in.)

A quick stiry-fry note: please do not overcook your vegetables.  It is so disappointing to chop up a bunch of fresh vegetables only to overcook them and be left with a bowl of mushy brown veggies.  I usually leave my a little crunchy so if they keep cooking a few minutes after I turn the heat off we're still good.

Chicken Stir-Fry

2 tsp oil
1 lb chicken breast or tenders OR thighs, thinly sliced (slice it while it's still frozen, so much easier)
salt, pepper, granulated garlic for seasoning
1 tsp sesame oil

2 tsp oil
1 bell pepper, thinly sliced (I used half a red and half a yellow)
1 onion, thinly sliced
2 carrots, sliced
1 large or 2 small yellow squash, sliced
2 cups (or more) cabbage, shredded
2 cups fresh spinach
3 garlic cloves, minced
2 tsp fresh ginger, grated or minced
salt & pepper

sauce of your choice
cooked rice

*Note: You really want to have all of your vegetables chopped and ready to go because the whole stir-fry process goes fast!

Heat a large skillet over medium-high heat and add olive oil.  When its hot add the chicken, seasoning well and drizzling with sesame oil.  Quickly cook the chicken and remove to a plate.  Add more olive oil and heat the pan to medium.  Saute the onion and carrots for a couple minutes then add in the bell pepper and cook a minute more.  Stir in the ginger and garlic, then add in the squash cooking for a minute more.  Season well with salt and pepper and then add in the cabbage cooking until it just starts to soften.  Stir in the spinach, turn off the heat and remove the pan from the burner.  Serve over rice with whatever sauce you like.
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