Stir-Fried Mixed Vegetables with Chicken (Pak Kai)
You can change up the vegetables depending on the season if you’d like, but be sure to add vegetables that take longer to cook to the pan first. Try replacing the chicken with 8 large shrimp.
Serves: 4Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
- 2 Tbsp. vegetable oil
- 2 garlic cloves, minced
- ¾ lbs. boneless, skinless chicken breast, cut into 1" cubes
- ½ cup sliced carrots
- 1 cup chopped asparagus
- ½ cup snow peas
- 2 Tbsp. chicken stock
- 2 Tbsp. light soy sauce
- ¼ tsp. sugar
- Heat the wok over high heat until hot and add oil. Add garlic and fry over medium heat until fragrant, about 10 seconds. Add chicken and stir-fry until chicken is cooked through, about 5 minutes.
- Add the carrots and stir-fry for 1 minute. Add the asparagus and snow peas and sauté for another 2 minutes until the vegetables are almost done. Add stock, soy sauce, and sugar and fry for another minute.