This is another variation on my “Asian” stirfry recipe, using curry powder as the primary spice. This works best with chicken, although you can easily substitute the protein of your choice. Using tofu will make this a vegan-friendly dish.
- 1 – 2 lbs boneless chicken breasts (or other protein option, including tofu).
- 1 tbsp fresh ginger (minced)
- 1 clove fresh garlic (minced or pressed)
- Chopped onions (to taste)
- Bok Choi or Baby Bok Choi
- Red, Yellow or Green Bell Peppers (diced)
- Mushrooms (Shiitake if you prefer) (sliced or diced)
- Curry Powder (to taste)
- Soy Sauce (to taste)
- 1 – 2 tbsp cooking oil (I generally use light olive, but any other will work – just don’t try and cook with sesame oil, it’s too flavorful)
Dice / slice all the vegetables and chicken and set aside.
Put the wok on high heat and add the cooking oil. Then add the ginger, garlic and onion and stir for about 1-2 min before adding the chicken. Add the curry powder and soy sauce liberally and keep stirring over high heat until mostly cooked. Next, add the mushrooms and keep stirring until they have cooked down (add additional curry, soy and/or some water as necessary). Add the rest of the vegetables and keep stirring for another 5-10 minutes or until the chicken is completely cooked and the vegetables are hot.
Serve with rice or quinoa. Serves 4 – 6. Approximately 350 calories per serving.