When you love your fresh vegetables, there is nothing quite like prepping those vegetables and then stir frying them to a tender crisp delight. Plus, add your fresh chicken seasoned with garlic salt, freshly ground pepper and ground ginger and you have a winner dinner. Boil up your Jasmine or Basmati rice to use as your base; and if your family keeps poking their noses into the kitchen to see how much longer dinner will be, then they are in for a treat. You can use whatever fresh vegetables that you have on hand or replace any of the vegetables below with those that you like.
4 Skinless chicken breasts
1 bunch Broccoli Rabe
4 stalks Red Kale
4 stalks Flowering Red Kale
1 Eggplant (small)
5 Asparagus spears
Garlic (3 cloves)
3 Green Onions
1 yellow Onion
3 whole Carrots
30 Snow Peas
Freshly ground pepper
Olive oil and canola oil
Jasmine or Basmati rice (enough to feed your family + left overs)
Shitake ginger dressing (or your favorite...i.e. lemon pepper?)
1) Prepare your cooking equipment first: Cuisinart stainless steel wok with glass lid; Treenware - wooden fork and rice paddle; cast iron skillet and 4 qt. pot with lid.
2) In the cast iron skillet, place the canola oil (just enough to keep the chicken from burning) and put your cut up chicken strips to cook first. Season with garlic salt and freshly ground pepper. Lightly sprinkle the ground ginger on chicken while still cooking. When the chicken is done place in a separate bowl and set aside.
3) Fill your 4 qt. pot with enough water and salt and set to boiling on the stove. Put enough Rice into pot to feed your family. If you truly enjoy stir fry and you like it enough to eat left overs, then add enough rice to have for the next day. Cook your rice until all liquid has been absorbed, remove from heat and set aside, keeping the lid on to retain the heat.
4) Start with chopping your gold skinned onion; peel your garlic and slice; pour enough olive oil into the wok and saute the onion and garlic until onion becomes clear. Pour about an ounce of dressing into the wok (use your lid as a guard for it will splatter), stir the garlic and onions with the dressing. Turn heat off.
5) Begin prepping your other vegetables (see above); you only need to cut off the bottom of the stems of the Broccoli Rabe; same with the Red Kale and the Flowering Red Kale. I trim the stems off just below the head, but I add it to the stir fry as well. Vegetables are too expensive to waste any part any more. With the zucchini, slice the ends off and slice into rounds. Trim the ends off the eggplant, slice the eggplant lengthwise and repeat until the spears are small enough, then cut each spear into bite-size chunks. Cut the ends of the carrots off. Slice the whole carrots into quarter spears and then cut into 3 inch chunks. Check the snow peas for any blemishes and remove. Trim the ends of the asparagus spears, cutting off about an 1/8 inch. Starting at the head, snap the spears in 2 inch chunks until you reach the point where the spear is harder to snap. Don't throw this section away, it can still be used in the stir fry. Trim the roots from the green onions. Trim the very tops of the green leaves and use the remaining green leaves, use as a garnish.
6) Turn the heat back on for the wok, your garlic and onions are still in there. Then add the carrot spears first and let them stir fry with the zucchini and eggplant. Add the very last part of the asparagus spear (the toughest section), because this will take a little bit longer to soften this section. Also add the pre-cooked chicken chunks. Cover. After a couple of minutes, add both types of kale, with the leaves being shredded as you add them. Add another 2 ounces of dressing (if desired). Cover. Stir fry for another 2 minutes then add the Broccoli Rabe (this will wilt fairly fast). Add the green onion chunks, the remaining softer asparagus spears and the snow peas. Cover. During the last minute, add the sliced green onion leaves and cover for 1 minute more. Add 1 more ounce of dressing if desired. Turn the heat off and uncover.
If you leave the lid on while you are serving the rice onto the plates, the vegetables will keep cooking and this could turn those wonderful vegetables into mush.
7) Serve whatever size portion of the vegetables that you desire over the rice and sit back and simply enjoy your Oriental Chicken stir fry.
Prep time: 1 hour (this includes cooking the chicken and rice)
Stir Fry time: 7-10 minutes
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