Chicken Veggie Stir Fry. Satisfying and nutritious with just a hint of flavorful heat! An easy, tasty dinner for busy weeknights!

Heat wok to high. Add oil. Add cut up chicken, cooking several pieces at a time.
Add small amounts of wine and soy sauce as the chicken browns and stir. Season with pepper and oregano. Move browned chicken to sides of wok and repeat with remaining chicken. When all chicken is browned, move into center of wok and add broccoli and water chestnuts.
Add remaining wine, soy sauce and 1/3 cup water. Cover wok and let steam for 8 to 10 minutes. Add yellow squash. Cover and let steam for about 5-6 minutes more.
Lastly, add peppers and cover. Let steam for 2 minutes, or until crisp-tender.
Mix sriracha hot sauce, wasabi paste and cornstarch in the 2/3 cup of water. Mix well and pour into wok. Cover and let simmer 8 minutes, stirring occasionally.
The small amount of sriracha hot sauce and wasabi paste make a flavorful heat that is not overpowering. However, if you are not a fan of hot sauce at all, then omit these two ingredients. This recipe serves 6 to 8.
Ingredients
Directions
Heat wok to high. Add oil. Add cut up chicken, cooking several pieces at a time.
Add small amounts of wine and soy sauce as the chicken browns and stir. Season with pepper and oregano. Move browned chicken to sides of wok and repeat with remaining chicken. When all chicken is browned, move into center of wok and add broccoli and water chestnuts.
Add remaining wine, soy sauce and 1/3 cup water. Cover wok and let steam for 8 to 10 minutes. Add yellow squash. Cover and let steam for about 5-6 minutes more.
Lastly, add peppers and cover. Let steam for 2 minutes, or until crisp-tender.
Mix sriracha hot sauce, wasabi paste and cornstarch in the 2/3 cup of water. Mix well and pour into wok. Cover and let simmer 8 minutes, stirring occasionally.
The small amount of sriracha hot sauce and wasabi paste make a flavorful heat that is not overpowering. However, if you are not a fan of hot sauce at all, then omit these two ingredients. This recipe serves 6 to 8.