your choice of veggies, sliced into bite size pieces
1
can Baby Corn, canned and drained
1
can sliced water chestnuts, canned and drained
1
lb chicken breast or your choice of meat (optional)
2
tbsp low sodium soy sauce
2
tbsp olive oil
Directions
1.
Prepare veggies by peeling and chopping into bite size pieces.
2.
If using chicken or meat, place cubed chicken/meat in a bowl with 1 tablespoon of olive oil and 2 tablespoons of soy sauce. Toss to coat.
3.
Heat remaining olive oil in a large skillet over medium-high heat. Add chicken/meat and cook until no longer pink. Place cooked protein on a plate or bowl.
4.
Add a bit more olive oil, if necessary, to the skillet. Cook vegetables in batches until slightly soft but still crisp. Each batch goes into a big oven safe bowl to warm in the oven. At the end, I toss everything together.
5.
Toss all veggies and protein together at the end.
6.
Serve over rice or low mien noodles.
7.
Notes-
8.
I tend to add more soy sauce and olive oil than listed. Just eye ball it as you are cooking and add as you see fit.
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By
danielle
