Healthy Asian Veggie & Chicken Stir-Fry

Directions

• Step 1 Begin by prepping the chicken and making the marinade. So, first slice the chicken into strips or a bite size you desire. Then, pat your chicken dry with a paper towel to remove any moisture and to ensure a nice sear. Season with salt and reserve in a medium mixing bowl. Next, remove the skin off your ginger and garlic, mincing both and adding them to a second mixing bowl. Now, mix the marinade/sauce by adding the broth, rice seasoning, 2 T. of oil, and the oyster, soy, and chili garlic sauces to a third mixing bowl. Pour ¼ of the marinade over the chicken and add ½ t. of the garlic and ginger each. Use your hands to work the marinade in the chicken and and mix well. Reserve in the refrigerator while you finish step 2.
• Step 2 Second, wash the carrots and peel them if they are non-organic, cutting them in ¼” rounds. Set aside in a fourth mixing bowl. Next, chop the florets off the broccoli stem, plus a few inches off the bottom of the stalk. Divide large florets into the size you desire. This is if you’re using standard broccoli. If you’re using broccoli ninos, just remove any leaves. Reserve in a fifth mixing bowl. Next, chop the ends off the zucchini and cut it in quarters, lengthwise. Then, rest your zucchini vertical to your cutting board and run down the core with a knife to deseed it, or your zucchini will become watery. Chop in 1” pieces and toss into a sixth mixing bowl.
• Step 3 Now, heat half the sauce and 1 t. of garlic and ginger in a wok or large skillet over medium-high heat. Add the carrots and sauté for about 2 minutes, after which, mix in the broccoli. Stir every so often and cook for 18 more minutes or until the vegetables are tender but not mushy. Garnish with sesame seeds and serve with rice.
• Step 4 Note: I just have a 12” skillet, which only would fit the broccoli and carrots, so I had to cook my chicken separately. So, if you are like me and have a second skillet, you can heat 1 T. of canola oil in a 10-12″ skillet over medium-high heat. Then, you can cook the chicken for 10 minutes while the other vegetables are sautéing. If you only have one skillet, just wait until the veggies are done and cook the chicken. And finally, if you have a wok big enough to hold the veggies and chicken, just add the chicken after 10 minutes into cooking the carrots. The total cooking time should be 20 minutes. Regardless of the method you use, the zucchini should be added in the last 5-6 minutes of cooking time.