1 T sesame oil
1 T peanut oil
1 T minced garlic
2 T minced fresh ginger
2 chicken breasts, cut into bite-sized pieces
1 small onion, sliced thin
1 red bell pepper, cut into match-sticks
1 bunch asparagus, cut into 2" pieces
1 small head broccoli (or half of a large one), cut into small florets
1 head baby bok choy, chopped (about 4 cups loose)
3 T soy sauce
salt and pepper to taste
steamed rice for 4, follow package directions
Start your rice, follow package directions, and do all of the prep work first. Mince the garlic and ginger, set aside in a small bowl together. Chop all of the veggies except the bok choy and layer together in a large bowl. Chop and rinse the bok choy, set aside in a colander to drain until you are ready for it.
From here this will go together very quickly, try to keep everything moving. In a large wok, cast iron is best, heat oil over medium-high flame until glistening. Add the ginger and garlic to the oil and cook for 1 minute. Add the chicken, salt and pepper to taste. Stir-fry the chicken in the hot oil until it's almost cooked through, 4-6 minutes.
Move the chicken to the sides of your pan and add the large bowl of veggies (everything except the bok choy) to the center. Stir-fry, combining the chicken with the veggies for about 4 minutes, until the veg is hot and close to crisp-tender. Add the bok choy and soy sauce to the wok. Combine with other veg/chicken and continue to stir-fry for another 2-3 minutes, until boc choy is cooked through. Pull out a piece of chicken, cut in half and check it for doneness, cook for 1-2 minutes longer if needed. Taste and add additional salt and pepper if needed.
Serve immediately over rice.
Feel free to substitute veggies or protein here. Just remember to add things to the wok based on how long they will take to cook. In the recipe above the bok choy went in last because it's cooks much faster than broccoli, asparagus, and bell pepper. Try Steak + Onions + Peppers + Mushrooms, or Shrimp + Onions + Red Bell Pepper + Pineapple. Add sliced jalapeños, dried chillies, or crushed red pepper for heat.