Chicken stir fry is a very fast meal. In the time it takes to cook a pot of rice, you can cut your chicken and vegetables and cook them.
- 2 chicken breast halves, diced
- 2-3 tablespoons teriyaki sauce, soy sauce or bulgogi sauce
- 1 cup broccoli florets
- 1/2 cup snow or snap peas
- 1/2 cup sliced carrots
- 1/2 cup chopped celery
- 1/2 cup sliced cabbage or sui choi or bok choy
- 1/4 cup sliced onion (optional)
- 1/2 cup sliced red pepper
- 2-3 tablespoons oil for frying
- 1-2 tablespoons oyster sauce (optional)
Cut up the chicken and cover it with the sauce (I usually put it in a sandwich bag and squeeze the air out so that it gets throughly covered). Then cut up the vegetables. Heat some oil in a wok, and add the chicken. Cook, stirring constantly until the meat is lightly browned (about 2-3 minutes). Remove from wok and keep warm. Wipe out wok, and heat the rest of the oil. Add the vegetables, saving the cabbage for last (it won’t take long…maybe a minute). Stir constantly, adding a bit of water as the oil is absorbed…it will help the vegetables keep their colour. They will need about 4 minutes, then add the cabbage and cook for another minute. You can stir in a bit of oyster sauce before serving. It adds a nice dash of flavour. Serve with rice. Serves 2 at 9 points each.
I served this with fried rice as I had a bit of extra time, and a bag of cold rice in the fridge.