After Christmas, I need something entirely different tasting. I was hungry for Chinese and decided a quick dinner was a stir fry with lots of veggies. I could do without the meat and it would be just as good. The crispy pieces of chicken coated in the cornstarch were nice.
This is a quick one pot dinner that is easy to fix Do you have any one pot wonders for a quick dinner? I go to a stir fry to clear out the veggies from the crisper drawer too. After the holidays I always seem to have a few good veggies in need of an inventive meal.
What You Need:
- 3 chicken tenders cut in ¾” cubes
- 2 tablespoons corn starch
- Salt and pepper
- 1/8 teaspoon red chili flakes
- 1 teaspoon granulated garlic
- 2 tablespoon vegetable oil
- 2 stalks celery, sliced
- ½ yellow onion, diced
- ½ stalk fresh broccoli or 1 cup frozen broccoli florets
- 4 ounces sliced mushrooms
- 1 small tomato diced
- 1 cup water or chicken broth (your choice)
- 2 tablespoons Kikoman Low Sodium soy sauce
What You Do:
- Preheat your wok pan or deep skillet with 2 tablespoons of vegetable oil.
- Cut up the chicken and dust with cornstarch, salt and pepper and granulated (powder) garlic.
- Fry in hot oil until lightly browned on all sides. Remove to a paper towel lined plate.
- Add the remainder of the ingredients to the wok pan (except soy sauce) and stir fry until veggies are tender/crisp. Add the chicken and soy sauce.
- If the sauce isn’t thick enough you can make a slurry of a tablespoon of cornstarch and water to add to the sauce.
- I served this over brown rice.
I am going to ramble about this at some of these fun parties.