My husband and I love Asian food and we love stir-fry. My husband is a vegan and I am not, so making meals that fit both our dietary preferences can be tricky. Stir-fry is a great compromise as components can be cooked separately and then pulled together at the end for a tasty meal. Filled with vegetables, there's very little guilt and it's a lot easier to make than it may look.
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Step 1: Ingredients
-Sweet Chili Sauce (I used Frank's)
-Chicken (or other meat/seafood of choice)
***Tofu or other non-meat options also work well***
Step 2: Food Prep
First thing I did was clean and cut up my chicken into smaller pieces so it would cook quicker. Once the pieces were cut up, I put them in a plastic baggy and poured some of chili sauce into the bag for marinating. I marinated the chicken in the fridge for about 30 minutes, but you can do longer.
Next I cut up all of my vegetables and then briefly marinated them in the chili sauce as well.
We love rice, so I cooked up some Basmati rice to go with the meal. Just follow the directions on your rice bag, I like a firmer rice for texture so I cooked it with 1 1/4 cup of water per cup of rice instead of 2:1.
Step 3: Stir-Frying
Get your wok and heat it up on high, add a tiny bit of oil.
Because my husband is vegan, I cooked the vegetables first. Once the wok was nice and hot I threw the vegetables in and added a little more chili sauce. Cook 3-5 minutes, or until it's done to your preference.
I am not vegan or vegetarian, so after the vegetables were cooked, I threw the chicken on my little indoor grille with a bit more chili sauce and cooked until the meat was white and the juices ran clear.
Step 4: Plating
Once everything is cooked, you can start plating.
We usually use bowls for stir-fry or meals with rice, but tonight we used plates. Rice on the bottom, vegetables on top, and for me, chicken added.
Grab some chop-sticks, a nice wine to go with it, and you have a fast, tasty, and healthy meal.