This week, Sunday night dinner needed to be easy, healthy and FAST!
The Cheese and I had a crazy weekend and we needed something quick that was going to fill us up but also make us feel better about all the craft beer we drank.
To be totally honest, I kind of threw this together. I didn’t have the time, nor the energy to make a sauce so I threw in a bunch of fresh garlic, and drizzled Tamari (see note below) and rice wine vinegar over the stir fry. It came out great! Just what we needed.
P.S. This recipe made A LOT, so we ate it for two nights in a row. Verdict: Even better the second night.
Okay, let’s get to it!
As you can see, there are a lot of veggies here and some chicken. I also made Quinoa as a base for the stir fry. Pretty basic stuff. However, there are a few things missing here. As I was making this I had the idea to toss in a few dried chili peppers I had and finish the dish off with sesame seeds. Highly recommended.
Let’s start by slicing up our veggies.
Chop up half a large onion.
Chop 3 cloves of garlic.
Cut one red bell pepper into slices. (Any color pepper will do)
Cut the florets off of two heads of broccoli. (Two heads came in one package, so I just used all of it.)
Rinse off a bag of snow peas.
Open the bag of organic sliced carrots. I bought the dipping carrots because they don’t get flimsy, and they look pretty.
Slice 2 8oz containers of mushrooms (or get them pre-sliced).
Lastly, slice up 1/4 of a head of Chinese cabbage.
Once all your veggies are chopped, this goes really fast.
Set a wok, or very large saute pan to medium high heat. Drizzle in a little sesame oil or olive oil.
While the oil is heating, slice up two chicken breasts and then toss them in the hot oil.
Once they are cooked on one side flip them over and give them a little sprinkle of salt and pepper.
Cook the chicken until all the pink is gone and they are just barely cooked through.
Remove the chicken to a plate and set aside.
Turn the heat down to medium and throw in the onions and garlic.
Once the onions begin to be translucent and brown a little, add the peppers, snow peas, about 1/2 the bag of carrots and broccoli.
Sprinkle 1 tsp of salt and 1/2 tsp of pepper over the veggies. Toss them together.
Next, add the mushrooms and the dried hot chili peppers if you have them.
Toss the vegetables all together and let them cook for about 7 – 10 minutes until they are just barely cooked through.
While the vegetables are cooking, grate 1 TB of fresh ginger.
Add the ginger and the chicken into the vegetables and toss everything together.
Lastly, add the cabbage and toss. This only has to cook for a few minutes.
Immediately after adding the cabbage, drizzle 2 TB of Tamari* (or soy sauce), 2 TB of rice wine vinegar, and 1 TB of sesame seeds.
Taste for flavor to see if it need a little more Tamari or vinegar.
Place a spoonful of quinoa on a plate, spoon the stir fry over and enjoy!!
*Okay, here is the deal with Tamari: Tamari looks and tastes exactly like soy sauce; however it is made with very little wheat unlike soy sauce. Also unlike soy sauce it is made with no preservatives and many versions are organic and GMO free. For that reason, I prefer it to soy sauce.
- 2 chicken breasts, sliced
- 1/2 large white onion, chopped
- 3 cloves garlic, chopped
- 1 red bell pepper, sliced
- 1 small bag of snow peas (about 2 cups)
- 1/2 bag of dipping carrots (about 1 1/2 cups)
- 2 small heads of broccoli, stalks removed, and cut into small florets
- 1 8oz container of baby bella mushrooms, sliced
- 1/4 head of Chinese Cabbage, sliced (about 2 cups)
- 1 TB grated fresh ginger
- 3 dried chili peppers (optional)
- 2 TB Tamari or Soy Sauce
- 2 TB Rice Wine Vinegar
- 2 TB Sesame or Olive Oil
- 1 TB sesame seeds for garnish (optional)
- Kosher salt and freshly ground black pepper
- Slice and chop all the veggies. Heat the oil in a large wok or saute pan to medium high heat. As the oil is heating, cut the chicken into slices.
- Saute the chicken until it is just barely cooked through. Remove to a plate and set aside.
- Reduce the heat to medium. Add the onions and garlic to the pan and cook for approximately 2 minutes until the onion is translucent.
- To the onions, add the pepper, carrots, broccoli, and snow peas. Add 1 tsp of Kosher salt and 1/2 tsp of black pepper to the veggies and toss together. Add in the mushrooms and chili peppers (if adding) and toss together. Allow vegetables to cook for approximately 7 - 10 minutes until the veggies are just barely cooked through.
- While the veggies are cooking, grate the ginger. When the vegetables are almost done, add the ginger, and the reserved chicken to the vegetables and stir. Lastly add the cabbage, Tamari, rice wine vinegar, and sesame seeds. Toss everything together and let cook for a minute or two longer until the cabbage is wilted and cooked through.
- Serve with an extra drizzle of Tamari and sprinkle of sesame seeds.