Chicken and lots of veggie stir fry (clean out the refrig)

I’m still enjoying the vegetables from the Food Share box last week and wanted to make something that would use lots of veggies.  I had some soy bean sprouts that I bought at the Asian grocery store that needed to be used soon.  Soy bean sprouts are like common bean sprouts on steroids, they’re big!  I tossed a few chicken breasts in some marinade, 1 tablespoon olive oil, 1 tablespoon red wine vinegar, 1 clove of garlic crushed and ¼ teaspoon of dried basil.  I didn’t add any salt because there is soy sauce ahead.  If you are inclined to think ahead you could marinate the chicken in the refrigerator overnight.  If you are like me and don’t do serious meal planning in advance, just toss the chicken in a Ziploc with the marinade for the amount of time it takes to chop the vegetables.  You don’t have to make your own marinade; you could use a bit of bottled Italian salad dressing instead.  I served this with Asian noodles but rice would be nice too.  This looks like a lot of ingredients, but honestly you could choose to just use carrots and broccoli for vegetables and just use more or each.  I sometimes think of a stir fry as a way to clear the refrigerator; it’s just a great way to use little bits of all kinds of vegetables.

1 pound chicken breasts cut into pieces about 1 inch x 2 inches

2 cups of bean sprouts

5 oz. spinach, I used ½ of a 10 ounce bag

3 carrots, julienned

6 large radishes, sliced

1 onion coarsely chopped

1 stalk of broccoli, chopped

2 cloves of garlic, chopped

1 tablespoon grated ginger

½ cup dry white wine or chicken broth

1 tablespoons olive oil

1 tablespoon sesame oil (or use all olive oil if you don’t have sesame oil)

3 tablespoons reduced sodium soy sauce

1 unpeeled apple coarsely chopped

1 cup cabbage chopped coarsely

Heat wok or large sauté pan to medium high heat; add chicken to pan and toss chicken until it is nicely browned on all sides, about 7 or 8 minutes.  Remove chicken from pan and add oil, carrots, bean sprouts, radishes, onion, garlic, ginger and sauté on medium high until onions begin to soften, about 6 or 7 minutes.  Toss spinach and broccoli into the vegetable mixture and cook for another 2 or 3 minutes.  Add wine, soy sauce and chicken to pan and simmer for 4 or 5 minutes.  Toss cilantro or parsley into pan and serve over starch of your choice.  Garnish with chopped apple and cabbage, this really adds nice texture, taste and crunch to the dish.

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