Chicken Veggie Stirfry

Last night I made possibly the most delicious stirfry ever – which is saying quite a lot because I make stirfry for dinner at least once a week! Not only was it delicious, but it was also absolutely loaded with veggies. (And, yes, I know pan fried veggies aren’t anywhere near as healthy as fresh, raw ones, but I figure they’re still far better than a whole whack of other, processed foods).

Prep:
– chop up one chicken breast into bite-sized cubes
– chop up heaps and heaps of veggies. I cut about 2/3 cup each of broccoli, carrots, zucchini, red onions, mushrooms, and yellow pepper.

Cook:
– heat about 1 tbsp peanut oil in large pan or wok
– add about  1 tsp freshly minced garlic and cook for 1 minute
– add chicken cubes to pan and cook until no pink is visible (About 2-3 minutes)
– add broccoli. Cook for another 2 minutes.
– add remaining veggies and about 1 tbsp each of soy sauce, oyster sauce and pad thai sauce. Stir occasionally to ensure even cooking and sauce distribution.
– when sauce has thickened slightly and veggies are cooked to your liking, remove from heat. Spoon onto some rice and top with chopped cilantro and green onion.
(*if you like heat, you can add some chopped red chillis with the garlic at the beginning and/or hot sauce near the end).

This made enough for a satisfying meal for both Andrew and me last night, with just enough leftovers for my lunch today. Plus, it’s easy to customize and alter to fit around whatever veggies are in your fridge at the moment, which I think is a huge bonus!

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