Quick Garden Chicken Stir Fry

June 15, 2016  |  Tonight Nico’s friend is coming over with her parents. The two kids are re-enacting an episode of Chopped Junior. They will be making a dessert each so we have large bowls of strawberries, blackberries, blueberries, and nuts prepared for their mystery basket. But I still need to feed them dinner before we start the competition. Quick garden stir fry is my time saving solution and of course cucumber salad since I still have so many of them ripe and needing to be picked. — Florencia

Quick Garden Chicken Stir Fry

Serves: 6


  • 1 red onion
  • 1 red bell pepper
  • 1 yellow crocked neck squash
  • 1 handful of snap peas
  • 1 large carrot
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger minced
  • ½ cup soy sauce
  • ¼ cup mirin
  • ¼ cup chicken broth
  • 1 teaspoon sesame oil
  • 1 tablespoon corn starch
  • ½ teaspoon chili oil
  • 2 tablespoon peanut oil
  • 1 package of Hand Pulled Rotisserie Chicken
  • 4 Thai basil leaves


  1. Chop all the vegetables into roughly equal bite size pieces approximately ½ inch by 1 inch.
  2. In a separate bowl combine the garlic, ginger, soy sauce, mirin, chicken stock, corn starch and chili oil and set aside.
  3. In a large wok heat the peanut oil over high heat.
  4. Add the vegetables and stir fry until just tender.
  5. Add the chicken and basil and toss until warmed through.
  6. Add the combined sauce mixture and toss until it thickens and is evenly coated.
  7. Serve immediately with steamed rice optional.