Can You Wok?

Monday's always suck. It slams the breaks on your weekend and when you try to continue forward you're so far it's hard to see the "Friday" at the end of the tunnel. That's why I've been finding it hard to write my blog post on Monday's. Tuesday's it is!

I made an easy stir fry the other night using my new wok pan! It has the versatility of a frying pan, but the deep round angles of a wok.

Easy Chicken Stir Fry

Ingredients:

3 Chicken breast tenderloins marinated and cut into bite-sized pieces.

1/2 cup Onions

2 cups of a mixture of vegetables: zucchini, red bell pepper, mushrooms, yellow squash, etc.

Fresh herbs like dill and thyme

1 Green Onion for garnish

2 tbls Soy Sauce

1 tbls Honey

2 tbls Vegetable Oil

Chicken Marinade: Olive Oil, White Balsamic, Paprika, Italian seasoning, Salt and Pepper.

1. Chop all your veggies and heat your wok with 2 tbls vegetable oil.

Side note: Here's a great tip on how to easily cut your bell peppers without all the mess!

A. Start By cutting off each end of the pepper.

B. Then make an incision down one of the sides.

C. Lay the pepper on it's side so you can see into it and start slicing towards the center as close to the pepper as possible.

D. Roll the pepper as you slice removing the core and keep it in one piece.

E. Roll and cut until you are left with a nice cored/ seedless bell pepper!

2. Cook the marinated chicken and onions in the heated wok until 90% cooked. Then, add Soy Sauce stir and set cooked chicken aside in a separate bowl.

3. In the same wok cook the vegetables until they are tender and a bit translucent.

4. Once the vegetables are cooked, transfer the chicken back into the wok with the vegetables and add about a tablespoon of honey. This will give the dish a nice balance of flavor. :)

5. Once everything is well incorporated, scoop some of your stir fry mixture over a bed of Israeli couscous as I did here. Rice or Noodles would be just as tasty! Garnish with sliced green onions.

Enjoy!!