Chicken AND Vegetarian Stir-Fry for Six

Not sure why, but a stir-fry never comes to mind when I’m thinking of what to serve guests. Some of our grown children (and a significant other) were coming for Sunday supper and one of them adheres to a plant-based diet. This time stir-fry did pop in my head because I knew we could easily whip up a bunch of vegetables, put some aside for the non-meat eater, then add chicken to the remainder.

Of course, what’s a dinner party without a few appetizers to get you going? Here we took a major shortcut and purchased pre-made dumplings and sushi, both veggie and fish. But The Mr. did make a slightly-spicy Japanese Gyoza Dipping Sauce from scratch (recipe follows).

IMG_1120Both the pork bun dumplings and the green veggie dumplings were pan-fried for a crisp exterior.
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We had a mix of three varieties of sushi that included vegan, tuna and shrimp rolls; one wrapped in brown rice.
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Pour Gyoza dipping sauce into small individual little bowls.

When you have cooked all of the veggies and they are keeping warm in a covered bowl, then it’s time to stir-fry the chicken in the wok. At this point, select a fry pan big enough to accommodate enough vegetables for those eating plant-based and put it on a burner over medium heat. Once the chicken is cooked through, divide the veggies between the wok and hot fry pan. Divide the sauce accordingly, stir and let thicken for a minute or two.

There were even some leftovers for our guests to take home for lunch the next day…

Chicken AND Vegetarian Stir-Fry

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients

For the Sauce: (Yields 1 cup)

  • 4 cloves garlic, minced
  • 2 Tbsp. fresh ginger, chopped fine
  • 2 tsp. sesame oil
  • 4 Tbsp. rice vinegar
  • 1/2 cup soy sauce
  • 1/2 cup vegetable broth or water
  • 2 Tbsp. sriracha
  • 4 Tbsp. sugar
  • 2 Tbsp. cornstarch

For the Stir-Fry:

  • 3 Tbsp. peanut oil, divided
  • 2 1/4 lbs. boneless chicken thighs, cut into 1″ pieces
  • 1 bunch asparagus, cut on diagonal into 1 1/2″ lengths
  • 3 bell peppers (red, yellow, orange), seeded and cut into 1″ cubes
  • 2 bunches scallions, whites and light green cut on diagonal into 1″ lengths; dark greens finely sliced for garnish
  • 1/2 cup fresh basil, roughly chopped for garnish

Directions

  1. Make rice per package directions.
  2. Combine all ingredients for the sauce in a small bowl or Tupperware and mix well, set aside.
  3. Heat a flat-bottomed wok on high heat; when very hot add 1 tablespoon peanut oil and swirl in pan.
  4. Add asparagus and scallion lengths to wok. Stir-fry for 2 minutes until slightly charred on outside. Place into a large bowl and cover with tinfoil.
  5. Swirl another tablespoon of oil into wok, then add the bell peppers. Stir-fry continuously for 2-3 minutes until some are lightly browned. Move to same bowl with asparagus and recover.
    IMG_1125
  6. Add final tablespoon of oil to wok, then put chicken pieces in one layer without disturbing for one minute (more time if needed) to get browned.
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  7. Divide the cooked veggies back into the wok with the chicken and the remainder into another hot fry pan (quantity depends how many are eating vegetarian).
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  8. Add the pre-made sauce to both the veggie and meat stir-fries, mix and let thicken slightly—about a minute and serve over steamed rice.
    IMG_1133
  9. Garnish with chopped basil and/or scallion greens.
    IMG_1135

http://www.lynnandruss.com

Gyoza Sauce

  • Servings: 8-12
  • Difficulty: easy
  • Print

Ingredients

Directions

Whisk together the rice vinegar, soy sauce, red pepper flakes, garlic, ginger, green onions, and sesame oil in a bowl; allow to sit 15 minutes before serving. Store in refrigerator up to 1 week.

http://www.lynnandruss.com

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