How does one fit a cornucopia of vegetables from the farmers’ market into one meal? (If you say Vitamix, I’ll punch you. No, I kid!) Easy! Make stir fry!
B wanted me to title this “The $3,000 Stir Fry” due to the fact that we’re pretty sure that the vegetable clippings we put down the garbage disposal when preparing this recipe were the proverbial “straw that broke the camel’s back” when our basement flooded a couple days later from a clogged drain, but valuable lessons were learned and I can’t really say it was the stir fry’s fault. Just learn from our
very stupid mistakes and you’ll be fine!
For the marinade:
1/8 cup peanut oil
1/4 cup rice vinegar
1 lime, zested and juiced
1 tablespoon fresh ginger, finely chopped
1/2 teaspoon garlic powder
2 tablespoons soy sauce
1 teaspoon Sriracha sauce
1 tablespoon honey
1 tablespoon sesame seed oil
salt and pepper
1 1/2 lbs chicken breast, cut into small chunks
Suggested veggies (in cooking order):
sugar snap peas
Combine marinade ingredients and add to chicken. Let sit for at least 30 minutes to overnight.
Heat wok over medium-high heat with tablespoon of peanut oil. Add chicken, reserving most of the marinade, and cook until brown and cooked through. Set aside.
This part is a little tricky, because I assume you’re going to want to change up the veggies a little bit. The only thing I would suggest is starting the mushrooms first with a little bit of oil and salt and pepper and, as they start to soften, add the remaining marinade and vegetables that take longer to cook, like carrots and broccoli.
Add a dash or two of sesame oil, soy sauce, and/or Sriracha as needed while you cook the vegetables and season with salt and pepper to taste.
Once most of the veggies are cooked through, add chicken back in heat through. Enjoy!