Chef Meg's Chicken & Vegetable Stir Fry
| Prep Time: 20 min | Serves: 4 |
| Cooking Time: 10 min | Yield: 8 cups |
This is a great meal for a busy night--for some added fun, leave the forks in the cabinet and bring out the chopsticks! This recipe uses two great products that can help you expedite your cooking: jarred garlic and ginger! Another great tip for busy nights: Bake, broil, grill or poach chicken breasts at the beginning of the week, and you'll have them on hand for meals throughout the week.
Ingredients
Broccoli Carrot Slaw:- 2 small stalk 1 Small Stalk (5' Long)
- 2 serving Organic Carrots
- 2 serving Organic Yellow Carrots
- 1 tbsp scallions
- 3 sprigs Cilantro, Fresh
- 1/2 tsp Spices,Ground Coriander
- 1 tsp Cumin Seed
- 1/8 tsp Ground Cayenne
- 1 tbsp Lime Juice Raw
- 1 tbsp Olive Oil
- 2 tsp Light Agave Nectar
- 1 tbsp Soy Sauce, Low Sodium
- 1 tsp Hoisin Sauce
- 1 cup Water
- 1 tbsp 100% Pure Cornstarch
- 1 tsp Peanut Oil
- 1 tsp Minced Garlic in Water
- 1 tsp Ginger Root
- 1 tsp Sriracha Hot Chili Sauce
- 2 cups Mushrooms
- 4 oz Roasted Red Pepper
- 2 piece Chicken Breasts
Directions
Broccoli Carrot Slaw: Peel carrots and broccoli stalks, cut them in ~3 inch lengths to fit horizontal in feed tube of FP. Using large hole shred disc shred carrots and broccoli. Combine with dressing and mix, best when left to marinade overnight.
Combine the soy sauce, hoisin, water, and cornstarch in a small bowl. Stir to combine; set aside. In a flat bottomed pan or wok set to high heat, add the oil, garlic, ginger, and Thai hot sauce. Stir fry for 1 minute. Add the vegetables and chicken. Stir fry, moving all ingredients in the wok quickly for 3-4 minutes. Add prepared sauce and continue to cook until the liquid thickens. Serve with brown rice or rice noodles.