Summer Stir Fry

Stir-fry leaves room for whatever vegetables are on hand. This version combines bell peppers, cabbage, zucchini, and green beans with seared chicken, ginger, garlic, soy, and sesame. Serve it over rice or noodles for an easy dinner.

Prep Time 20 minutes | Cook Time 30 minutes | Serves 4

INGREDIENTS

• 1 pound boneless, skinless chicken breasts or thighs

• 2 bell peppers

• 1 onion

• ½ small head cabbage

• 1 zucchini or summer squash

• 1 cup filet beans, trimmed

• ½ cup vegetable or chicken stock

• 3 garlic cloves, minced

• 1 tablespoon fresh ginger, minced

• ¼ cup low-sodium soy sauce

• 2 tablespoons sesame oil

• 2 tablespoons olive oil

• 1 tablespoon sesame seeds

• 1 teaspoon chili flakes

• 2 scallions, thinly sliced

• Kosher salt, as needed

directions

1. Prepare the chicken.
Slice the chicken into ¼-inch-thick strips. Heat a large sauté pan or wok over medium-high heat. Add the olive oil. Once hot, arrange the chicken in a single layer and sear for about 2 minutes on each side. Work in batches as needed to avoid overcrowding the pan. Transfer the chicken to a plate and set aside.

2. Prepare the vegetables.
Slice the bell peppers into strips. Halve and thinly slice the onion. Dice the zucchini or squash, shred the cabbage, and trim the filet beans.

3. Cook the vegetables.
Add the bell peppers, onion, cabbage, zucchini, and beans to the pan. Stir in the ginger, garlic, and chili flakes. Sauté for 3 to 4 minutes, stirring frequently.

4. Add the sauce.
Pour in the soy sauce and stock. Stir well, cover, and cook for about 5 minutes, until the vegetables are tender while retaining a little bite.

5. Finish the stir-fry.
Remove the lid and return the chicken to the pan. Toss everything together and continue cooking until the chicken is cooked through.

Drizzle with the sesame oil and toss once more. Taste and adjust the seasoning as needed. Finish with the scallions and sesame seeds before serving.

Bon Appétit,

Forough + The Le Bon Nosh Team