Recipe of Award-winning Stir fry "mash-up" (Chicken & Veggies)

Stir fry "mash-up" (Chicken & Veggies).

Stir fry "mash-up" (Chicken & Veggies)

Hello everybody, hope you are having an amazing day today. Today, we're going to make a distinctive dish, stir fry "mash-up" (chicken & veggies). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Stir fry "mash-up" (Chicken & Veggies) is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Stir fry "mash-up" (Chicken & Veggies) is something which I've loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have stir fry "mash-up" (chicken & veggies) using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Stir fry "mash-up" (Chicken & Veggies):

{Take 3 tsp of sesame oil, or other oil suitable for high heat.
{Take 2 clove of garlic, crushed or grated.
{Prepare 1/2 tsp of grated ginger root (optional).
{Take 1 cup of total combined assorted canned asian veggies such as water chestnuts, baby corn, bamboo shoots, straw mushrooms.
{Take 3 cup of total combined mixed fresh veggies of choice, such as bok choy, carrots, white onion, snow or sugar snap peas, bean sprouts, scallions, grape tomatoes, green cabbage, broccoli, red/orange bell peppers.
{Get 4 tbsp of stir fry sauce, add to taste.
{Get of chicken marinade.
{Take 2 of boneless skinless chicken breasts.
{Get 2 tbsp of low sodium soy sauce.
{Take 1 tbsp of dry white wine.
{Make ready 1 tbsp of oyster sauce or other stir fry sauce (teriyaki, etc).

Steps to make Stir fry "mash-up" (Chicken & Veggies):

Slice chicken, about 1/4" thickness, place in bowl with marinade ingedients, stir to coat and set aside.
Cut fresh veggies into thin, evenly sized pieces, place in prep bowls.
Heat oil in wok until shimmering and nearly starting to smoke. Add garlic, ginger and chicken, stir fry until nearly cooked, then transfer to a clean dish and set aside.
Add a bit more oil to wok, add 2-3 types of firm veggies, (e.g. carrots & bok choy, water chestnuts & bamboo shoots), stir and toss for 1-3 minutes depending on desired "crispiness factor". Remove and set aside, repeat with remaining veggies.
Add all heated veggies back to wok, add chicken and any additional sauce desired, adding any delicate veggies such as bean sprouts, mushrooms, or tomatoes and stir fry for another 1-2 minutes until chicken is cooked and veggies are heated through.
Thicken pan juices with corn starch if desired.
Serve immediately with white or fried rice.

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