If you are craving a stirfry, but don’t want to eat one that comes in a pool of oil like most takeaway’s do, then this recipe is for you! Experiment with different proteins, I used chicken but feel free to use tofu, or lean beef. Also switch it up with different veggies, add baby corn or sugar snap peas for a completely different flavor.
Ingredients:
2 boneless skinless chicken breast, cubed
Your choice of veggies, I used:
2 green onions, sliced diagonally
1 red bell pepper
1 serrano chili (omit if you are not a big fan of heat)
1/4 pound shitake mushrooms
water chestnuts
bean sprouts
bamboo shoots
garlic
lemon
sesame oil
coconut oil
low sodium soy sauce
Method:
-You want to get your wok VERY hot! Avoid using an oil which will not allow this high of a temperature (ie olive oil which will turn toxic if you use it after it hits its smoking point). I used a tsp of sesame oil and a tsp of coconut oil, which both add an amazing flavor to your stirfry.
-The key to working with a wok is working fast! Add your chopped serrano chili and garlic and stir until fragrant. Add chopped chicken and cook until browned.
-Add all of your veggies! You should stir fry them until they are tender-crisp. An important part of asian cuisine is the different textures, so you want your veggies to still have some crunch.
-Add in juice of 1/2 a lemon and a tbsp of soy sauce. Allow sauce to simmer for about a minute and remove from heat. Serve over brown rice or udon noodles and enjoy!
Recipe completed and article written by:
Shannon Benedetto ACSM-cpt
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