Stir fry is perfect for those times when you’re starving and want something really good to eat but you don’t want to spend a lot of time cooking. I literally threw this together in about 10 minutes…well, maybe 15.
I picked up a boneless, skinless chicken breast at the market then came home and raided the fridge and spice cabinet.
This is what I put on the counter and then used most of it while I was cooking. I just threw in a little of this and a little of that. I forgot to use the sesame seeds at the end–oh well, next time.
INGREDIENTS
- 1 chicken breast cut into bite size cubes
- 1 red potato cut into small bites
- 1/3 onion, chopped small
- 4 stalks broccolini, chopped
- 1 baby bok choy, chopped
- 10 baby bella mushrooms, chopped
- 6 cherry tomatoes, cut in half
- 1 big pinch micro arugula (see photo below)
- 1 lime
- 1 TBS canola oil
- 1 tsp sesame oil
- 1 TBS teriyaki sauce, maybe a little more
- 1 tsp sriracha, maybe a little more
- 1 tsp chili garlic sauce
- salt and pepper
All the seasoning measurements are approximate since I didn’t really measure. Mine was really spicy, so if you prefer it milder, go easy.
Before you start wok-ing cut all ingredients and have them ready to go, since they all cook pretty quickly.
Heat canola oil in wok over medium high heat and add potatoes. Cook for about 4 minutes with the lid on.
Add onion and 1 TBS teriyaki sauce and cook for about 2 minutes.
Add mushrooms, bok choy and broccolini. Cook and stir for 2 minutes. Begin to add your other seasonings at this point. Just be creative and taste as you go.
Add chicken, and cook until chicken is no longer pink, about 4-5 minutes. Make sure you’re not tasting when the chicken is still raw–I don’t want you to get sick. After chicken is done, add the tomatoes. You just want them to get warm, not really cooked.
This is what is should look like when it’s done.
Now for one of the secret ingredients–micro arugula. I had never heard of it, but I saw this at Whole Foods and thought I’d give it a try. It’s also really good on avocado sandwiches.
And here’s the other secret ingredient. Just squeeze a whole line on the stir fry when it’s done. You won’t believe the extra flavor you get from all the seasonings.
Transfer the stir fry to a nice plate, sprinkle with the micro arugula and Enjoy!
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Categories: Chicken, Main Dishes, Vegetables
Tags: bok choy stir fry, broccolini stir fry, chicken stir fry, spicy stir fry
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This looks so good and so fresh. I think I may have to make this one this week. I love salads with shrimp! Would you come link this and (another recipe too if you want) to my recipe link up? I'd be honored! ~~katie http://www.katieslanguagecafe.com/2012/10/french-cuisine-friday-recipe-link-up-2.html