Chicken Vegetable Stir Fry

In a wok or sauté pan, heat 1 tablespoon of neutral oil over medium heat. Add the cubed chicken and cook until lightly golden and cooked through. Remove the chicken from the pan and set aside on a plate; there’s no need to wipe the pan before continuing.

While the chicken cooks, prepare the vegetables. Slice 3 heads of baby bok choy into ½‑inch pieces. Thinly slice the medium red onion. Trim the ends of the green beans, measure out 1½ cups, and cut into 3‑inch pieces. Slice 2 cups of crimini mushrooms. Stem, seed, and thinly slice 1 red bell pepper and mince 4 garlic cloves. Set all vegetables aside, ready for the pan.

Once the chicken is done, add the sliced onions, red bell pepper, and green beans to the pan. Increase the heat to medium‑high and stir‑fry until the vegetables are softened, about 4–5 minutes.

Add 2 cups of sliced crimini mushrooms to the pan. Stir‑fry until the mushrooms turn golden and release their moisture, about 4–5 minutes.

Add the sliced bok choy, minced garlic, and 1 teaspoon of grated ginger to the pan. Stir‑fry until the bok choy is just tender and the garlic is fragrant, about 2–3 minutes.

Add ¼ cup of soy sauce and 3 tablespoons of oyster sauce to the pan. Season with salt and pepper to taste, keeping in mind that soy sauce is naturally salty, so use a light hand with the salt. Stir well to coat the vegetables. Return the chicken to the pan and toss everything together until evenly combined. For extra heat and depth, stir in 1 tablespoon of sriracha.

Enjoy!

For more Asian-Inspired recipes, check out these next:

• Slow Cooker Sweet and Sour Pork
• Asian Cucumber Salad
• Moo Goo Gai Pan
• Teriyaki Chicken Bowls
• 20-Minute Easy Vegetable Lo Mein
• Chinese Barbecue Chicken
• Chinese Almond Cookies
• Spicy Egg Roll Noodle Bowl