Healthy Chicken and Vegetable Stir Fry
This recipe was lovingly created by my mother-in-law, Caty Suarez, and my father-in-law, Julio (who also happens to be her sous chef. Those are his hands below, chopping up the bell peppers!) My husband's family is from Peru, but they've lived all over the globe—including 20 years in Indonesia. As a result, my mother-in-law's recipes are infused with a wonderful combination of Latin and Southeast Asian flavors. I love the mingling of ginger, cilantro, and paprika in this chicken and vegetable stir-fry dish. At Abuelita's house, home-cooked meals are the ultimate expression of love.
3 chicken breast halves, cut into small strips
2 bell peppers (one red, one yellow), cut into 1-inch strips
1 stick celery, cut into 1-inch pieces
2 carrots, cut into long strips
6 mushrooms, quartered
1 Tbsp. fresh ginger, peeled and minced
1/3 cup fresh cilantro, chopped
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
1 Tbsp. butter
1 medium tomato (peeled, deseeded, chopped)
1 medium broccoli crown (steamed separately, then cut into florets)
In large wok, saute mushrooms in butter and olive oil on med-high, until browned. (5-7 minutes). Remove.
Add 2 Tbsp. olive oil to wok. On med-high, stir-fry chicken in two batches, until no longer pink on outside (do not fully cook). Transfer chicken and juices to a glass dish.
Saute red onion for about 5 minutes. When onion is just starting to brown, add bell peppers, celery, carrots, tomato (if using) and ginger.
Add 1/3 cup of reserved liquid (from cooking chicken) back to the wok. Add salt, pepper, and paprika. Stir-fry for one minute more.
Add chicken (but not liquid) and mushrooms, stir-fry for 1-2 minutes..until chicken is cooked through (don't overcook). Gently fold in cilantro (and broccoli, if using).