Quick Chicken and Vegetable Stir Fry

February 2, 2012

For Christmas. I got a shiny new hammered steel wok that is gradually losing it’s shine as I get it nice and seasoned.  This was an easy toss-what-I-find-in-the-fridge stir-fry.  Toss in whatever you like.  No matter what, it’ll be a very quick, light and tasty dinner.

  • Boneless Chicken Breast, 2 or 3
  • Green Onions, 4 or 5
  • Yellow Squash, 1 or 2
  • Snow Peas
  • Peanut Oil
  • Sesame Oil

Slice the squash and green onion.  Rinse the snow peas.

Pour enough peanut oil into the wok to cover the bottom then swirl it all up and and around the sides.  Turn the heat on high to let the wok get really hot.

While the wok is heating, cut the chicken into bite-sized chunks.

Once the oil is just about to start smoking, add the chicken and toss it over the high heat until it’s nice and brown.

Toss in the vegetables and a little sesame oil for extra flavor.  Continue tossing it together until the vegetables are tender.

Dish it up to serve.

Serve it up alongside Spicy Rice Noodles if you like.  Enjoy!

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{ 1 comment… read it below or add one }

1 Rebecca February 4, 2012 at 7:22 pm

Beautiful! I hope to try it soon with the spicy rice noodles. :P


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