Wok fry chicken with vegetable medley

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Ingredients:

For marinate

• 4 ounce of boneless, skinless chicken breasts – chopped to bite size
• 1 tbsp low sodium light soy sauce
• 1/2 tbsp low sodium dark soy sauce
• 1/2 tsp black pepper

• 2 cups vegetables of choice (green beans, colorful bell peppers, brussel sprouts and edamame)
• 3 tbsp cooking oil
• 1 tbsp ginger, thinly sliced
• 1 tbsp garlic, finely minced
• 1/2 tbsp red pepper flakes
• salt and pepper to taste*
• 2 sprigs of green onions for garnish

Directions:

1. It is important to note that all ingredients should be prepped in advance, ready for cooking. Stir-frying on high heat requires constant stirring to fully cook the ingredients and avoid burning, ultimately achieving crispness.
2. Marinate chicken breasts with light & dark soy sauce and black pepper for 30 minutes (min) in the refrigerator.
3. Heat a wok on medium to high. As soon as smoke appears, drizzle in oil. Once oil is hot, add a few pieces of marinated chicken. Avoid overcrowding wok. Searing meat would take a total of 5 minutes or so.
4. Remove meat and continue searing more meat until all is done.
5. Add a little more oil in the same wok and throw in green beans. Stir-fry on medium to high for a few minutes, stirring occasionally to avoid burning.
6. Prepare sauce by combining dark soy sauce, oyster sauce, cooking wine and cornstarch in a small bowl. Set aside for later.
7. As soon as beans are a little al dente, add the rest of vegetables and continue stir frying on a medium to high heat.
8. Throw in ginger, garlic and red pepper flakes. Continue stir frying.
9. Add sauce and seared chicken breasts. Stir fry for a minute.
10. Serve hot with a sprinkling of green onions for garnish alongside a bowl of freshly steamed brown rice.

After adding asparagus, do not overcook it. A little al dente, retains the color and taste. Bon appetite!