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
Ingredients:
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
Directions:
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
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
