This sautéed chicken and vegetable recipe satisfies your craving for Asian flavors in a healthy, home-made and simple way. You can prepare this recipe gluten-free, vegetarian, or vegan without sacrificing flavor. Also, the cooking time is approximate and you don’t need to be overly concerned with the crispness of the vegetables. You just make sure the sauce tastes good. However, it is also important if you are adding meat that it is not over cooked. Furthermore, you can substitute any vegetables to suit the season, your garden’s abundance, or your personal tastes.
Recipe for Sautéed Chicken and Vegetables with Ginger Soy Sauce
Ingredients for the Sauté
- 1-2 tablespoons olive oil
- 1 large onion sliced
- 1-2 carrots, sliced
- 1 long eggplant sliced
- 1 zucchini cut into half moons
- 2 chicken breasts cut into small pieces*
- 1 celery stalk, sliced
- 1 small cabbage sliced (bok choy, kai choy, green cabbage etc.)
- fresh herbs (Thai basil, stick oregano, thyme, green onion)
*This recipe is also great with just vegetables, or with tender chopped steak.
Ingredients for the sauce:
- 2-4 tablespoons (to taste) ORGANIC soy sauce (or non-GMO, gluten-free soy sauce)
- 2 teaspoons sesame oil
- 4 cloves garlic (peeled and kept whole)
- 1/4 cup onion (taken from the onion listed above)
- 1 inch of fresh ginger, peeled and roughly sliced
- 1-2 cup water or broth (you want enough liquid to cover ½ the vegetables)
- 1 teaspoon honey
- 1 Hawaiian chili pepper, or other spicy pepper (optional),
- 1-2 tablespoons gluten-free flour (rice flour, tapioca starch, potato starch etc.)
1. Blend all the sauce ingredients together (except the gluten-free flour) with small electronic mixer or blender. Taste and adjust seasoning to your taste.
2. Heat 1 teaspoon sesame oil in a hot pan or pot, reduce to med-high heat
3. After the pot is heated add the onion and stir constantly until translucent
4. Next, add the eggplant, carrots, and 1/4 the sauce, and stir for 3 minutes
5. Then, add the chicken, zucchini, and another 1/4 the sauce, and stir occasionally for 5-7 minutes
6. Add more sauce and then check for the tenderness of veggies if soft
7. If the veggies (especially the eggplants and carrots) are starting to become tender, add the cabbage and 1/4 more the sauce and stir until coated
8. Then remove up to ½ cup of the sauce and place in a small bowl.
9. Next add the gluten-free flour little by little and whisk or briskly mix until it creates a loose paste
9. Finally add the flour paste to sauce and let it bubble to thicken for 2-5 minutes.
10. Add chopped fresh herbs on top
11. Serve with rice and enjoy!