Hi, guys! I'm Laura Vitale and on this episodeof Laura in the Kitchen, I want to share with you one of my husbands go-to favorites thatI make for him. It's what I call my chicken and mixed vegetable stir fry. It's reallyeasy, really simple and we just love it around here. It just takes a handful of ingredients,which I always happen to have on hand, so it's great for a weeknight - really quicklyput together. Serve it along with some rice and you are in business! You're going to startoff with some chicken. I've got some chicken breast that I have thinly sliced. You wantto make sure it's nice and thin. I've got an array of mixed vegetables. I've got broccolitoday, some bell peppers, carrots, mushrooms, and snap peas. I've got some oyster sauce,some soy sauce, water, vegetable oil, garlic and ginger. Now, I've got some vegetable oilin this pan. I don't have a wok, so this is as good as it's going to get. I just havea really big pan for heating over the highest heat that I could get it at and I'm goingto add my chicken and I'm going to get this in one single layer - or i'm going to attemptto, anyway. I'm going to cook the chicken until it's pretty much fully cooked. In themeantime, I have got my water in here. I'm going to add in my soy and my oyster sauceand this is going to make - you know, kind of like a stir fry sauce. It's really easy!This is kind of like our favorite version of this and I'm just going to whisk that togetherreally quickly. Let's set that aside. In the meantime, I am just going to chop up a bunchof garlic. My husband likes it pretty garlicky, so I go with a few big fat cloves and I'mgoing to chop these nice and fine and then we'll move on to the next step. My chickenis pretty much all cooked through. I moved my skillet to the back burner because my backburner is hotter - it gets hotter. So, I want to cook this over the highest possible heatas I can because I want to develop color. Okay, let's add a little bit of a small drizzleof olive oil - maybe about a tablespoon. I'm going to add in my veggies and I'm only goingto cook these for about, I would say, two minutes. Because, the thing about stir frythat I love - and that my husband really loves, is that everything is really crispy. Like,it retains texture really well. There's no soggy vegetables. So, all you're doing isreally kind of stir frying up the veggies for just a couple of minutes just to get ridof that sharp, raw bite and now that you have that - let's see. I've got ginger here. Ibuy my ginger granulated in these little jars because it makes my life easier and becauseI never can get through an entire piece of ginger and when I put it in the freezer, itgets really soft when I try to grate it, it doesn't work as well for me. So, there's aquick little tip there. These are looking great. Give me one more minute and then we'llbe ready to introduce them to their sauce. I'm going to add my chicken back in alongwith the garlic, lots of garlic! Then, the ginger. This is grated ginger, so I'm notgoing to put as much as I would put freshly chopped ginger. I'm going to get that allmixed up in there and let that cook for about 30 seconds. Get that sauce in there. Ah, thesmell is amazing! I can actually see the smile on Joe's face behind the camera because thisis one of his favorites. I'm going to let this cook in the sauce for a couple of minutes.In the meantime, I'm going to chop up some fresh scallions to put on top and we're done!Perfect, smells amazing! I'm going to add in my scallions. I love fresh scallions andJoe does too. It kind of gives you just a fresh note to this. You can see that the veggiesare still crisp. You can see that pepper is still nice and crisp. The broccoli are stillbright green. The sauce is nice and thick. I'm going to give this a go. I want to gofor - let's go for just a piece of chicken and a mushroom. I'm going right in the panbecause it's my husband and I for dinner and that's it - and leftovers tomorrow are goingto be great for lunch! Hot, but so good. That sauce is a money maker! It's awesome. I absolutelylove this. I hope that you guys give this one a try. It's really great to kind of makeyour own take-out, especially if you live in the middle of nowhere like we do and it'skind of difficult to find really great takeout places. Play around with your favorite takeaway foods. Make them at home, make them yourself, because I guarantee you this tastes like atakeaway chicken and mixed vegetable, but I feel like it's a much better alternative.You know exactly what goes in there. You've got fresh vegetables. You've got lean chicken,and I mean, it's that simple and it's that easy. I hope you've enjoyed spending timewith me. LauraintheKitchen.com will have you covered with the recipe. Leave any requestsyou have for future recipes down below, and as always, I will see you next time. Bye!
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