Wok and roll chicken and veggies
In the winter it is very easy to cook quick , healthy meals in your wok. Stay warm and close to the stove and do a simple stir fry.
1 pound free range, antibiotic free boneless chicken thighs, cut up in strips or pieces
Roll the chicken in a bit of rice flour and sprinkle with about 1 tablespoon of chinese 5 spice powder, salt, pepper
2 tablespoons neutral oil-grapeseed
2 cut coins of fresh ginger
3 smashed fresh garlic cloves
handful or so of fresh cilantro-chopped
Mushrooms, any variety, I used shitakes, sliced and white mushrooms. Take off stems of shitakes, they are tough to eat
Broccoli-I used baby organic , but any brocci will do-a bunch cleaned , trimmed and cut up
Sugar snap peas-a couple of handfuls
Mirin-1/3 cup or so
Low sodium soy sauce a few splashes
Low sodium chicken broth-1/3 cup or so, stir in more if need more gravy
Cornstarch about a teaspoon mixed with cold water, about 2 tablespoons of liquid
Into a very hot wok add the oil. Stir in the chicken pieces and let brown on all sides about 5 minutes.
Pour out some of the oil if there’s too much and proceed by adding the veggies.
Add the garlic, ginger, scallions, broccoli, mushrooms and stir fry adding soy sauce, mirin for a few minutes being careful not to overcook, the broccoli with get greener.
Add the broth, stir in the cornstarch and water mixture to thicken an add sugar snaps which take about a minute to cook.
While this is cooking put some rice in the rice cooker and serve hot.