The combination of oyster and soy sauce acts to transform regular veggies into an exotic stir fry. The oyster sauce wraps both the veggies and crispy chicken thighs in a delicious flavor. High in protein and substantial in veggie power, this dish is a crowd pleaser!


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  • Chicken thighs
  • 1 teaspoon Coconut oil
  • 1 Zucchini
  • 1 Broccoli
  • 3 Stalks Celery
  • 1 Carrots
  • 1 Onion
  • 3 Cloves Garlic
  • 2 Tablespoons Oyster Sauce
  • 1 Tablespoon Soy Sauce
  • ½ Teaspoon toasted sesame seed oil

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  • Chefs Knife
  • Cutting board
  • Bowl for veggies as you cut
  • Wok or the deepest sauté pan you have

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Preheat your sauté pan over high heat with 1 teaspoon coconut oil. While the pan heats up, season both sides of the chicken thighs with salt and pepper. Once the oil in the pan starts to smoke, turn it down to medium heat, and add your chicken thighs and brown, undisturbed, for 6 minutes – rotating the pan if any oil or juices accumulate on one side. While your chicken browns, start prepping your veggies.

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Slice the zucchini and carrots at a bias knowing the bigger the pieces you cut the longer they will take to cook. Add your sliced veggies to a bowl to keep them contained. Moving onto your celery, remove both ends and turn the concave side onto the cutting board and slice on a bias into similar sizes as your zucchini.

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At the end of the 3 minutes, its time to flip the chicken thighs. Turn the heat down to medium low and continue cooking for 5 minutes.

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Remove the stem of your broccoli as close to the florets as possible, some will fall off easily and others can be cut off. Slice the larger florets in half to get them to be a similar size to your other veggies. Peel and slice, similar to your veggies, 3 cloves of garlic. Do not place your garlic in your veggie bowl as you will want to saute it before adding any veggies to your pan. Move onto your onion. Remove both ends, slice in half and remove the tough outer skin on ½ of the onion. Cut into small chunks and add to the bowl of veggies.

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After the chicken has cooked for 5 minutes, remove from the heat and let rest before checking for doneness. If its not all the way done, you can dice it up and add it into the stir fry to continue cooking.

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Remove some of the excess fat into a heat resistant container. Add your sliced garlic, toasted sesame seed oil.  Add all the veggies, and stir to ensure the garlic doesn’t stay on the bottom and burn. Cook over medium heat for 4 minutes. Turn down your heat to medium low and add your soy and oyster sauce and let the sauce reduce down a little and continue to cook until your veggies are crisp tender (cooked but still have a little crunch to them).

 

Get ready to plate! Add your veggies to the bottom of a bowl and top with your chicken.

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