You may have noticed I haven’t posted a lot lately. I mentioned in my last post that I had been ill. At that point, I thought I was better. That is, until I completely lost my voice on Tuesday. I’ve spent most of this week laying low and letting my husband cook. Tonight, however, we had run out of recipes. I am also better (hopefully for good), so I decided to stir fry all the veggies we had last from our last box. We got a new box today, so I need to get cracking!
My pictures are getting a little better! My grocery list for this dish consisted of chicken and “something from the Asian foods section.” (I had all the vegetables from our box.) I ended up with a Zesty Orange Ginger sauce. It is yummy and will get used again.
- 3 tablespoons peanut oil, divided
- 1 pound boneless, skinless chicken breasts, thinly sliced
- ¾ pound snow peas, strings removed
- 1 large carrot, thinly sliced (mine was yellow)
- 1 bunch (about 6 medium) Japanese sweet turnips, cut into matchsticks
- ½ large onion, thinly sliced
- ½ cup Zesty Orange Ginger sauce (found in the Asian foods aisle, feel free to substitute)
- Heat 2 tablespoons peanut oil in wok or large skillet. Stir fry chicken until cooked through. Remove from pan.
- Add remaining oil. Stir fry vegetables until tender crisp.
- Add chicken back into pan. Pour sauce over all. Continue to stir fry a few minutes, until everything is cooked through.