Tuesday, December 1, 2009

Spicy Chicken Stir Fry w/mixed vegetables

Back on the healthy kick post Thanksgiving weekend. Hit the gym, the grocery store & now back in the kitchen. My wife has me on a strict timetable post work hours this evening so I have to make sure I'm prepped and cooked by the time she gets home. So keeping along with the Asian theme that we've seen over the last few posts, we decide to go big & bold with a Spicy Chicken stir fry with mixed vegetables and a mighty tasty sauce! A special shout goes out to my boys at Huy Fong Foods for making the most AWESOME hot sauce on the planet!

Let's start with the prep..Most important step in the meal in order to time this pefectly.

  • 2 chicken breasts or a package of stir fry chicken strips rinsed and set aside in a bowl. Marinate in 3-4 tablespoons of low sodium soy sauce. I prefer Tamari.

While the chicken is marinating
  • 1 large purple eggplant rough chop large pieces
  • 2-3 handfuls of greenbeans trimmed
  • 2 garlic cloves finely chopped
  • Handful of your mushroom of choice (i prefer shitaki or white) sliced
  • Handful of cashew nuts chopped

Once your veggies are prepped it's time to start cooking. If you have a Wok I suggest you use it but if not any large saute pan (preferably non stick) will do the job.

  • 2 tablespoons of vegetable or canola oil over medium heat
  • Pour chicken and marinade into hot pan
  • Cook 5-6 minutes until tender

  • Once the chicken is cooked toss in eggplant, then green beans.
  • Cook for about 2-3 minutes or until green beans begin to wilt
  • Add mushrooms and chopped garlic and toss for 10 seconds

Now the sauce
  • 2 tablespoons of Hoisin sauce
  • 2 teaspoons of sesame oil
  • 1 tablespoon (or more depending on level of spice) Sriracha Sauce
  • 1/4 cup of tap water
  • pinch of red pepper flakes
  • tablespoon of honey

Combine all ingredients over high heat until reduced.

Finally add in chopped cashews and white sesame seeds and toss for 10-15 seconds.

Serve immediately and enjoy!

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