Rockin' Stir Fry
photo by teresas
- Ready In:
- 25mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 bunch broccoli
- 2 small carrots
- 1 onion
- 1⁄2 cup red bell pepper
- 1 bunch asparagus
- 2 small zucchini
- 1 cup snow peas
- 4 garlic cloves, minced
- 2 boneless skinless chicken breasts
- 2 tablespoons vegetable oil
- 1⁄4 cup oyster sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark sesame oil
- 1⁄2 cup roasted and salted cashews, garnish
- 1⁄4 cup chopped fresh cilantro, garnish
directions
- Separate broccoli florets and chop if necessary so that they are in bite size pieces.
- Peel carrots and slice thinly at a diagonal angle.
- Cut the ends of the onion. Run your knife into the first layer and peel away the skin. Set cut side of onion on cutting board, cut in half and then slice into vertical slices.
- Cut the red bell pepper into 1 inch chunks.
- Cut top 2/3 part of asparagus into 1 inch pieces. Do not include the bottom third of the asparagus as it is usually tough. Only use small sized aspargus. The thick is too tough to be enjoyable in a stir fry.
- Cut zucchini in half lengthwise and then cut crosswise into 1/4" slices.
- Pull the stem off of the snow peas and de-string them.
- Cut chicken breasts in half lengthwise and then slice crosswise into very thin pieces.
- Heat 2 TBS oil in a wok or deep frying pan over high heat.
- Toss in chicken and cook, stirring constantly, until the edges start to turn opaque, about two minutes.
- Add the onion and garlic and cook another minute. The chicken will still have a few areas of pink.
- Add the vegetables except for the snow peas.
- Add sauce ingredients (except sesame oil) and saute until tender crisp, about five minutes. Note: After you turn the stove off, the vegetables will continue to cook in the pan so don't overcook them at this step.
- Add snow peas and 1 TBS sesame oil and stir fry a minute longer.
- Serve over steamed rice. Don't forget to spoon some of the flavorful liquid that has accumulated at the bottom of the pan on the rice.
- Garnish with roasted cashews and chopped cilantro.
- Note: I toast my already roasted and salted cashews in the toaster oven for a couple of minutes to make them slightly more toasted. It gives the cashews a nuttier flavor. I think it makes all the difference in the world. If you try this, please watch the cashews closely as they tend to burn easily.
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RECIPE SUBMITTED BY
beckas
Bay Area, CA
I love Recipezaar! I have found many great recipes on this site! Since I've found zaar, I've been spending more time making recipes from zaar than I have from my dozens of cookbooks. What can I say....zaar members post darn good recipes! I wish that I could spend more time cooking but I tend to keep meals simple because I work full time as an Microsoft Exchange E-mail Administrator and I spend the rest of my time taking care of my three year old toddler. He demands so much of my time that I don't have as much time to cook as I used to. My favorite hobbies are collecting recipes and photography. I am an amateur photographer and I take pictures at almost every chance that I get. The picture that is posted on this page is a self portrait.