This chicken and veggie stir fry dish provides a great way to use up excess or ‘need to be used’ vegetables in your crisper. Tasty, healthy and can be prepared without a lot of fuss.

Ingredients –
2 tbsp (30 ml) grapeseed or vegetable oil
2 garlic cloves, crushed
2 chicken breasts, boneless and skinless, thinly sliced

Assorted veggies in desired quantities, for instance:
2 cups (500 ml) spinach
2 cups (500 ml) broccoli
1 cup (250 ml) carrots, diced or julienned
8 mushrooms, quartered or thick slices
1 red pepper, chopped into bite size chunks
2 cups (500 ml) bean sprouts
1/2 cup (125 ml) red onion, thinly slice or cut into chunks

1 tsp (5 ml) ginger, crushed (optional)
2 garlic cloves, crushed
2 – 3 tbsp (30 – 45 ml) oyster sauce or soy sauce, to taste
kosher or sea salt, to taste
black pepper, to taste

1 tbsp (15 ml) cornstarch
1/2 cup (125 ml) water

1/2 cup (125 ml) almond slices, lightly roasted

Preparation –

  1. Prepare ingredients according to list. Set aside.
  2. Heat oil on medium in a deep dish frying pan or wok.
  3. Add 2 cloves of garlic and chicken seasoned with salt and pepper. Sauté for a few minutes until just done. Remove from pan and set aside, leaving any juices in pan.
  4. Add 2 more cloves of garlic, ginger and all the veggies, except the bean sprouts, along with the oyster sauce and pepper.
  5. Cover the mixture with a lid and use steam to begin to cook vegetables.
  6. While the vegetables are still crisp add the bean sprouts and the chicken. Mix everything together and cook for another couple of minutes just to ensure everything is heated through. Be sure to not overcook … the vegetables are best crisp and full of colour.
  7. Transfer everything except the liquid to a serving dish.
  8. Using a mixture of water and cornstarch, quickly thicken any liquid in the bottom of the pan.
  9. Pour the liquid over the chicken and vegetables and sprinkle almonds over the individual servings.
  10. Serve over rice or noodles.

Serves 4 – 6