This easy weeknight recipe is versatile and can be substituted with any available vegetables you have. In my house we always have haricot vert and carrots since it’s my favorite vegetables, and they make it into most of my cooking. The rest of the ingredients are staples in my freezer and pantry. Feel free to use any vegetables you like, just make sure to keep the pieces around the same size so they’ll cook at around the same time. If using hardier vegetables lie, cauliflower or broccoli, cook for at least 5 minutes before adding the more delicate vegetables.
1 lb chicken, cut into bite size pieces/strips
1 cup shiitake mushrooms; washed, trimmed, and sliced thinly
1 cup edamame beans *
1 cup haricot vert, cleaned, trimmed and cut into one inch pieces
1 can sliced baby corn, drained
1 can water chestnut, drained
1/2 cup carrots, cubed
2 tbsp grated ginger
4 cloves garlic, minced
1/3 cup soy sauce
2 tbsp balsamic vinegar
1 tbsp sesame oil
2 tbsp olive oil + 1 tbps
- In a small bowl, mix the soy sauce, sesame oil, and balsamic vinegar.
- Heat a large sauté pan on high for a minute, then add the oil and wait until little bubbles start.
- Add the chicken and cook for about 3-5 minutes. Don’t crowd the pan and cook batches as needed. Set cooked chicken aside.
- In the same pan, add the remaining olive oil. Add the garlic and ginger and cook high heat until fragrant, take care not to burn the garlic by stirring it often.
- Lower the heat to medium and add the shiitake mushrooms and carrots, cook for a couple minutes.
- Add the rest of the vegetables and cook for another 3 minutes.
- Return the chicken to the pan and add the soy sauce mixture. Throughly mix everything and cook for another 2 minutes.
- Serve immediately, preferably over steamed white rice.
* If using frozen edamame beans like I am, let the beans thaw by taking it out of the freezer 10-15 minutes before cooking it.