I’m sort of surprised I haven’t made this before, since it’s one of those foods I crave when I’m sick. But realistically, it’s pretty similar to chicken with snow peas or a basic chicken stir fry. This was the perfect clean-out-the-fridge lunch recipe on my day off because I had all the ingredients hanging out in my fridge or freezer.
1 6 oz chicken breast
6 oz chicken thighs (two small ones)
1 bunch broccoli, cut into florets
3 carrots, peeled and cut into matchsticks
1 can sliced water chestnuts
4-8 oz sliced mushrooms (the more the better, but I had less than a box)
2 cloves garlic, minced
1-2 cups chicken broth
1 tbsp fresh ginger
1 tbsp corn starch
3 tbsp Chinese rice wine
about 3 tbsp soy sauce
1 tbsp oil (I used a combination sesame oil and coconut oil
salt and pepper
Heat oil in pan. Sautee chicken parts until almost cooked through with a little soy sauce (season with salt).
Add carrots and mushrooms and stir fry 1-2 minutes. Add broccoli and water chestnuts and stir fry 1-2 minutes (add a bit more soy sauce). Season with salt.
Combine chicken broth, ginger, corn starch and wine in a bowl. Pour over stir fry. Bring to a boil. Adjust seasoning if needed. When broccoli is done, the stir fry is ready. I had this as lettuce wraps because I’m avoiding carbs, but over white rice would be more standard. Serves six.