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Asian Chicken Stir-Fry

May 29, 2017

I have a habit of sometimes getting home, staring into the fridge, and grabbing things at random for my potential dinner concoction (or new addition to the garbage if it turns out completely horrible). With luck, and some seasoning, I turned out this wonderful asian chicken stir fry, to the delight of my stomach, for the next 5 meals for the week. That's right, this stir fry is great for a meal prep, or a meal for everyone around the table. 

 

Some fridge staples for myself vary depending on the mood I'm in for the month, but I like to keep a standby of celery, onion, carrots, broccoli, and a bottle of House of Tsang classic sauce* for any potential food, especially Asian, brainwaves I may have. All of these ingredients have been included in my below recipe (with a few additions), but I encourage you to swap out veggies, and even your protein, to fit your tastebuds. 

 

To cut a few corners on this dish (and many, many others), I 

used a store-bought rotisserie chicken, and a handy bag of pre-washed broccoli florets. Because of the chicken being precooked you can cut down your time by easily 5-10 minutes, leaving you to do literally anything else besides cutting, seasoning, and then cooking up a mess of chicken!  

 

 

 

Let's get started!

 

Ingredients list:

 

2 eggs

3 celery stalks, washed and diced into small pieces

8 baby carrots, or 2 large sized carrots (whichever you have on hand), cleaned and diced into small pieces

7-9 broccoli florets

2 whole zucchini, sliced into rounds and quartered 

Half a wedge of green cabbage, remove the core, and shred 

1-2 cloves of garlic (mine was a rather large little guy so I only used one), minced

1/4 cup of white onion (roughly 2 thin slices of a medium sized onion), diced

1 rotisserie chicken; both legs and the meat directly underneath those sections will be used (but please use more or less depending on how much protein you prefer)

1/2 tsp olive oil (or coconut, vegetable, or sesame oil if you'd prefer)

House of Tsang Classic Sauce*, 1 to 2 tablespoons depending on your taste preferences and dietary restrictions

Soy Sauce, 1- 2 tablespoons depending on your taste preferences and dietary restrictions

 

Method:

 

1. Prepare ALL of the veggies listed by direction above, you should have them come out looking like this:

 

 

Don't forget your onion and garlic!

 

 

2. Grab your rotisserie chicken, pull off the legs and meat underneath, then shred.

 

 

3.  Heat a large skillet (or in my case, a wok that magically appeared at my grandmas) over medium heat. Once hot, add your oil to the pan. Let heat for about 30 seconds. 

 

4. Now that your oil is heated, add in your broccoli and cabbage and cook until cabbage is slightly wilted. Add onions, garlic, carrots, celery, and zucchini and cook until cabbage is fully wilted. Overall cooking time is 15 minutes, stirring occasionally.

 

 15 min later...

 

5. Create a small hole in the middle of your veggies, and add in to fill. Scramble egg and mix well into veggies. You can either do your eggs one at a time, or go whole hog and do them together!

 

 

 

 

 

6. After folding your chicken into veggies, add your House of Tsang classic sauce* with two turns of the pan, and one turn of the pan for your soy sauce. 

 

** Two turns of the pan generally equals out to two tablespoons worth

 

 7. Stir to incorporate both your sauce and soy sauce. Serve, and enjoy!

 

 

 

Extras:

 

I personally like to make tacos with this particular stir fry and add in Valentina sauce* for an extra kick. 

 

* This post is not sponsored by House of Tsang, nor Valentina, I'm just mildly obsessed with their products and think they taste ridiculously wonderful!

 

 

 

 

 

 

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Socially Stacia

Dallas, TX

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