Chicken Vegetable Stir Fry with Oyster Sauce

Posted: April 23, 2013 in Food
Tags: , , , , , , , , , , , ,

To start, gather your ingredients. Which are 2 lbs chicken breast, one onion, one jalapeno, four zucchini or calabacita, a bag of carrots, 15 cloves of garlic crushed, soy sauce, oyster sauce (Lee Kum Kee preferred to avoid MSG), and black pepper. This meal will feed eight people easily(I like leftovers), and takes about 40 minutes to prepare. For the Vegetarians and Vegans, add some soy based meat product or stick with veggies and rice.

IMG_6446

Chop zucchini, onion, and chicken breast. Slice jalapeno and carrots with a mandolin or food processor. I prefer a mandolin. It’s great hand exercise. Watch your fingers!

IMG_6447

Stir fry meat first with half the crushed garlic and about one tablespoon canola oil, because you will not have room for 2 lbs of chicken, and all the vegetables in a wok. Add about a tablespoon of soy sauce and two tablespoons of oyster sauce to meat. Also, season liberally with black pepper. Cook, drain, and add to large bowl. Then stir fry vegetables separately with other half crushed garlic, one tablespoon canola oil, and two tablespoons of soy sauce, and liberally add crushed black pepper. Cook the vegetables long enough to be warm and crunchy. Mix chicken and vegetables together. Cook two cups of white rice following package instructions.  Serve up and enjoy!

IMG_6449

Chicken Vegetable Stir Fry with Oyster Sauce

IMG_6454

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s