I am terrible about reusing left over ingredients. I usually run by the store on my way home from work, mistake number one, so I don’t have a chance to glance over what I’ve got sitting in my fridge. So inevitably I end up throwing away loads of produce every month. I would hate to see what that equals out to monetarily.
So after last week’s Fish and Chips Redux I challenged myself to utilize what I already had in the fridge. With a ton of veggies left over from a few other recipes I thought a stir-fry would be the perfect choice. Hence, the name, Everything but the Kitchen Sink. I literally grabbed everything I had, chopped it up and threw it in a wok.
I wasn’t planning on documenting this recipe so the measurements and photos are a bit sparse. The point is, you can take whatever you have leftover and make a perfectly easy and healthy week night meal.
Asian Chicken Stir-Fry
- 2 tbsp canola oil
- 1 pound boneless skinless chicken breasts, cut into strips
- salt and pepper
- dash of cayenne pepper
- 1/2 yellow onion, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1 mini red and yellow bell pepper, thinly sliced
- 1″ piece fresh ginger, peeled and thinly sliced
- 1 large garlic clove, thinly sliced
- 2 carrots, thinly sliced
- 1/4 head green cabbage, thinly sliced
- 1/4 head red cabbage, thinly sliced
- salt and pepper
- 1/2 cup low sodium soy sauce
- 1.5 tbsp hoisin sauce
Heat the oil in a large wok over high heat. Season the chicken with the salt, pepper, and cayenne and saute until almost cooked through. Remove and set aside.
Add the onions and next 5 ingredients through the carrots. Saute until veggies are softened but with a bite.
Add the cabbage and saute until wilted. Season with salt and pepper.
In a small bowl whisk together the soy sauce and hoisin. Add the chicken and sauce and heat through. Serve with a side of basmati rice.
Check out my beautiful Lilies! Spring is quickly leaving us here in Texas so I’m buying up all the gorgeous flowers I can get!