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Every person enjoys the suggestion of sitting down to a scrumptious home-cooked meal, yet with today's busy routines, it can be more difficult than ever to discover the moment to place one together. Thankfully, help is around, the Stir fry "mash-up" (Chicken & Veggies) recipe and advice in this post will assist you created well balanced meals for your family members in a surprisingly, short time.

You need to prepare sesame oil, or other oil suitable for high heat.
Prepare garlic, crushed or grated.
You need to prepare grated ginger root (optional).
Provide total combined assorted canned asian veggies such as water chestnuts, baby corn, bamboo shoots, straw mushrooms.
Use total combined mixed fresh veggies of choice, such as bok choy, carrots, white onion, snow or sugar snap peas, bean sprouts, scallions, grape tomatoes, green cabbage, broccoli, red/orange bell peppers.
Prepare stir fry sauce, add to taste.
Use chicken marinade.
Provide boneless skinless chicken breasts.
You need low sodium soy sauce.
You need dry white wine.
You need to prepare oyster sauce or other stir fry sauce (teriyaki, etc).

Slice chicken, about 1/4" thickness, place in bowl with marinade ingedients, stir to coat and set aside.
Cut fresh veggies into thin, evenly sized pieces, place in prep bowls.
Heat oil in wok until shimmering and nearly starting to smoke. Add garlic, ginger and chicken, stir fry until nearly cooked, then transfer to a clean dish and set aside.
Add a bit more oil to wok, add 2-3 types of firm veggies, (e.g. carrots & bok choy, water chestnuts & bamboo shoots), stir and toss for 1-3 minutes depending on desired "crispiness factor". Remove and set aside, repeat with remaining veggies.
Add all heated veggies back to wok, add chicken and any additional sauce desired, adding any delicate veggies such as bean sprouts, mushrooms, or tomatoes and stir fry for another 1-2 minutes until chicken is cooked and veggies are heated through.
Thicken pan juices with corn starch if desired.
Serve immediately with white or fried rice.

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