Sometimes you are master of the Universe and have your life organized and well planned. Other times (or like me, all the time) you’re hungry, you’ve got some chicken, want Chinese food, but recognize you should probably eat a vegetable. Probably more than one. The recipe below is one of my go to’s when I am craving a warm bowl of chinese food AND I need to use up a random of assortment of vegetables in my fridge. Seriously, guys, I have made this recipe with asparagus, mushrooms, green beans, zucchini, onions, broccoli, bok choy, and will probably make it with a few more random vegetables. Use this as a guideline and use up some of those vegetables about to go bad in your fridge.
Or make it just as it is because it is delicious.
Prep Time: 10 minutes Cook Time: 15 minutes Yield: About 2 huge servings
- Pot of white or brown rice.
- 2 cuts of boneless skinless chicken breast, diced into 1-inch-ish pieces. I ended up using 9.2 ounces
- Spray oil
- 8 ounces asparagus, end portions trimmed and rest diced into 1 1/2-inch pieces
- 1 package frozen green beans
- 1 small yellow onion, sliced into thin strips
- 1/2 tsp red pepper flakes, then more for garnish if desired
- 4 cloves garlic, minced. Or a teaspoon full of pre-diced garlix
- 1/2 cup water ( you can also use chicken broth for more flavor)
- 1/4 cup coconut aminos (or low-sodium soy sauce or tamari). Whatever you got.
- 1/8 cup agave syrup
- 1 tbsp fresh or 1 tsp ground ginger
- 1 Tbsp cornstarch
- Salt and freshly ground black pepper
- Start cooking your rice. I, personally, use a rice cooker, throw in some basmati rice, some water, a dash of salt, and let the machine do the work for me.
- Pre-heat your largest skillet (or wok if you’re fancy) over medium high heat, spray with spray oil, and sauté onion.
- Once onions are medium transparency (starting to turn transparent, but still have a bite to them), add chicken. Sauté until cooked through, tossing occasionally, about 6 to 7 minutes. Pour chicken and onions onto a large plate and set aside.
- While your chicken in cooking, look at those frozen green beans. If they are already in a steam-able bag, throw them in the microwave and begin to steam them. If not, steam them in a bowl in the microwave. The package should have instructions on how to do this. What you are going for is that they are a hair undercooked. So, if your instructions say to microwave them for 7 minutes, microwave them for 6 minutes.
- After removing the chicken and onions, return skillet to burner, reduce to medium heat, and add some more spray oil. Once skillet is hot, add green beans and the asparagus. Cook for 2-3 minutes. Add red pepper flakes and garlic to skillet, sauté until tender-crisp, about 3 – 5 minutes. Meanwhile, in a mixing bowl whisk together water, coconut aminos, agave, ginger, and cornstarch until well blended.
- Pour liquid mixture into skillet with veggies, add the chicken, and season with salt and pepper to taste (if needed, I personally never do this), and bring mixture to a light boil, stirring constantly. Allow mixture to gently cook, stirring constantly, until thickened, about 2 minutes. Serve warm over white or brown rice, sprinkled with additional red pepper flakes if desired. You want to serve this relatively quickly because the vegetables will break down and make your sauce more liquid.
Eat and enjoy.
Also, I am not a photographer, that is probably self-evident. But I will promise to work on trying to improve that.
Inspiration from here.