Curvy Girl Cooks: Easy Weeknight Stir-Fry For Chinese New Years!

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Hey Curvy Girly’s!

Chinese New Year is on February 19, 2015 and since it falls during the work week, I thought I’d give you guys a simple and delicious Stir-Fry that you can make after work to celebrate. It’s packed full of fresh veggies, chicken breasts and amazing aromatics.

Chinese New Year is an important Chinese festival celebrated at the turn of the Chinese calendar. In China, it is also known as the Spring Festival, the literal translation of the modern Chinese name. Chinese New Year celebrations traditionally run from Chinese New Year’s Eve, the last day of the last month of the Chinese calendar, to the Lantern Festival on the 15th day of the first month, making the festival the longest in the Chinese calendar. It falls between January 21 and February 20. Because the Chinese calendar is lunisolar, the Chinese New Year is often referred to as the “Lunar New Year“. ~ Source

Stir-Frys have always been one of my favorite go-to meals because of the fresh vegetables and quick preparation. Over rice and you have a complete meal. You can also buy vegetables in packages pre-cut for stir-fry and chicken already sliced to make this process even quicker. I personally prefer to cut all of my vegetables, because it doesn’t take long and it’s the perfect way to wind down with a glass of wine after a long day. The cooking process goes quickly so be sure to have everything ready to go before you head over to stove. Okay…Let’s cook!

Chicken and Vegetable Stir-Fry

Ingredients

  • 2-3 Boneless Chicken Breasts (Cubed)
  • Baby Bok Choy (2-4 leaves, cut in 1/2 lengthwise)
  • 1 cup Broccoli
  • 1/2 cup Mushrooms
  • 1/2 cup Sliced Onion
  • 1/2 Bellpepper Sliced
  • 1 tablespoon Garlic, chopped
  • 2 teaspoon Ginger, chopped
  • 3 Scallions, chopped (leave 1 tablespoon to side for garnish)
  • Soy Sauce (2 tablespoons for marinade, 2 tablespoons for cooking)
  • 1/2 cup Oyster Sauce
  • Sesame Oil (1-2 tablespoons for marinade, optional 1 tablespoon for cooking)
  • 1/4 cup Peanut Oil or Canola oil

Directions

Cube chicken breasts and place into a bowl, add soy sauce and sesame oil. Stir and allow to sit for 10 minutes to marinade.

Slice and chop vegetables to prepare for stir-fry.

With a wok or large pan on high, add oil to pan. Quickly add ginger and garlic and stir to prevent aromatics from burning for about 20 seconds, add chicken.

Stir chicken to incorporate the ginger and garlic. Allow chicken to cook throughly for about 5 minutes. Add Onions, Bell Pepper and Broccoli, stir all ingredients together and allow to cook for another 2 minutes. Add Mushrooms and Scallions, stirring and allow to cook for another 2 minutes.

(Tip: if you feel the pan doesn’t have enough moisture, you can add 1/4 cup of water in between adding the vegetables.)

Add the Baby Bok Choy and cook for 1 minute, stirring the ingredients. Optional, add a pinch of sugar for sweetness.

Add the Oyster Sauce and 1/4 cup of water, stirring and allowing the sauce to become thickened for about 1 minute.

Spoon mixture over rice and enjoy!

What’s your favorite Chinese Dish to make at home? 

 

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XOXO,

This Curvy Girl

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