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Stir fry "mash-up" (Chicken & Veggies) cuisine is really a dish that’s classified as an easy task to make. through the use of elements that exist around you effortlessly, you may make it in simple actions. You may make it for friends or family events, and it could be displayed at several public activities also. I am certain you will see lots of people who just like the Stir fry "mash-up" (Chicken & Veggies) dishes that you just make.

Alright, don’t linger, let’s course of action this stir fry "mash-up" (chicken & veggies) formula with 11 elements which are definitely easy to receive, and we have to process them at the very least through 7 actions. You should shell out a while on this, so the resulting food could be perfect.

Composition of Stir fry "mash-up" (Chicken & Veggies):

1. Get 3 tsp for sesame oil, or other oil suitable for high heat
2. You need 2 clove for garlic, crushed or grated
3. Make ready 1/2 tsp grated ginger root (optional)
4. Give 1 cup for total combined assorted canned asian veggies such as water chestnuts, baby corn, bamboo shoots, straw mushrooms
5. Make ready 3 cup for 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. Require 4 tbsp - stir fry sauce, add to taste
7. Need of chicken marinade
8. Get 2 boneless skinless chicken breasts
9. Require 2 tbsp of low sodium soy sauce
10. Provide 1 tbsp for dry white wine
11. You need 1 tbsp of oyster sauce or other stir fry sauce (teriyaki, etc)

Stir fry "mash-up" (Chicken & Veggies) making:

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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