Spicy chicken stir-fry

I love stir-fry. Something about combining flavors and colors in one dish is very appealing. I also love a combination of vegetables and meat. Add a side of white rice and you’re good to go. If you’re wondering what to do with all the left-over vegetables and meat in your fridge, here’s an idea:

Serves 3. All ingredients cut up into squares or other fun shape:

• Two boneless chicken breasts
• One big red onion
• One small zucchini
• One big bell pepper (green, red or yellow)
• A head of broccoli
• 4 cloves of garlic, peeled and crushed
• Two to three medium-sized tomatoes
• A cup of carrots, shredded or cubed
• Three table spoons of cooking oil
• 3 table spoons of soy sauce
• 1 teaspoon salt
• 1-2 teaspoons of hot chili sauce

Spicy chicken stir-fry © tuttysan, 2007

Cook on medium high to high fire. On a skillet or wok, heat up 2 tablespoons of cooking oil. Add chicken cubes and stir until they are no longer pink. Add salt and onions until they are close to browning, stirring constantly. Then place chicken and onions on a serving dish to add back later. Add the remaining oil to the frying pan. When the oil is hot, add the garlic and stir-fry until it browns. Then, add the tomatoes and the rest of the vegetables. Stir constantly and cover if needed.  When vegetables are nearly soft (3-5 minutes), add the chicken/onions, soy sauce and chili sauce, stirring constantly for 2 more minutes. Serve with a side of white rice.

Spicy chicken stir-fry © tuttysan, 2007

Tip: some vegetables, like broccoli, actually taste better when crunchy. Add these and the carrots last.

Vegetarians substitute chicken with tofu, adding the soy sauce in the beginning and more with the vegetables.