I don’t know about you, but I enjoy fresh meals every day. I usually start with a protein selection and then add lots of vegetables.
This chicken and vegetable dish is simple and fast! In a matter of minutes, you can serve an impressive meal to all. And yes- the quality of this dish is higher than that of a restaurant!
Inactive Prep time: 1 hour (marinate chicken)
Active Prep time: 35 minutes
Serves: 4 to 6
1 pound boneless, skinless chicken thighs
2 tablespoons organic Tamari sauce (this is organic soy sauce)
3 to 8 tablespoons sunflower or canola oil
2 medium yellow or white onions, peeled and finely sliced
1 red bell pepper, stemmed, seeded and finely sliced
5 celery stalks, peeled and finely sliced into 2-inch pieces
1-1/2 cups sugar snap peas
4 green onions, roots cut and discarded and onions cut into 3-inch pieces
1. Using shears, cut chicken thighs into 2-inch pieces and set in a glass or porcelain bowl.
2. Add the Tamari sauce and mix well; cover with plastic wrap and refrigerate 1 hour.
3. Meanwhile, prepare the vegetables (peeling and slicing).
4. After the chicken has marinated 1 hour, heat 3 tablespoons oil in a stove-top wok or 12-inch skillet.
5. When oil is hot but not smoking, add all vegetables to the skillet except for the sugar snap peas and green onions.
6. Stir-fry the vegetables over medium-high heat until they look crunchy-tender.
7. When vegetables are crunchy-tender, transfer them to a glass or porcelain bowl; set aside.
8. Heat the remaining oil in the same skillet. When oil is hot but not smoking, stir-fry the marinated chicken pieces.
9. Cook and stir-fry for 5 to 8 minutes or until chicken is thoroughly cooked through (taste a piece to be sure).
10. When chicken is cooked, add the stir-fried vegetables to the skillet and toss.
11. Stir-fry chicken and vegetables for 3 minutes.
12. After 3 minutes, add the sugar snap peas and green onions; cook and stir-fry for an additional 2 to 3 minutes.
13. Add salt and ground black pepper, to taste.
14. Serve Chicken & Veggie Stir-Fry immediately, accompanied by steamed white or brown rice.
Text & Photograph ©2016 Nancy DeLucia Real