Chef Mia

Easy Chicken & Vegetable Stir Fry

This chicken with mixed vegetable stir fry is a great weekday meal that takes less than 30 minutes. Loaded with juicy, tender chicken breast and vegetables all tossed in a brown sauce, it is simple, easy, and delish! Pair this with some egg fried rice or shrimp lo mein to complete the meal.

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Chicken with Mixed Vegetable Stir Fry

  • Author: Chef Mia
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Description

This chicken with mixed vegetable stir fry is a great weekday meal that takes less than 30 minutes. Loaded with juicy, tender chicken breast and vegetables all tossed in a brown sauce, it is simple, easy, and delish! Pair this with some egg fried rice or shrimp lo mein to complete the meal.

Ingredients

Scale
  • 20 ounces skinless boneless chicken breast (cut into ¼ inch slices (about 2 chicken breasts))
  • 3 tablespoons water
  • 1 tablespoon Shaoxing rice wine ((optional))
  • ½ teaspoon Kosher salt (fine salt is okay too)
  • ¼ teaspoon baking soda
  • 2 tablespoons cornstarch
  • 1 tablespoon oil (any neutral oil is fine)
  • ¾ cup water
  • 2½ tablespoons regular soy sauce
  • 1½ tablespoons granulated sugar
  • 1 teaspoon chicken bouillon powder (optional)
  • ¼ teaspoon dark soy sauce (optional for color)
  • 2 tablespoons cornstarch
  • 1 teaspoons toasted sesame oil
  • 1 pound mixed vegetables of your choice
  • 1 tablespoons garlic (minced (about 2–3 cloves))
  • 1 tablespoons ginger (peeled and minced (about 1 inch knob))
  • Oil (as needed for cooking (any neutral oil))

Instructions

  1. In a mixing bowl, combine the sliced chicken breast, water, Shaoxing rice wine, salt, and baking soda. Mix until the chicken has absorbed most of the liquid.
  2. Add the cornstarch and mix until the chicken is well coated. Finish the marinade by add the oil. Mix until well combined. Set aside to marinate for 10 to 15 minutes as you prepare the rest of the ingredients. If you have time, let the chicken marinade overnight in the fridge.
  3. In a bowl or measuring cup, combine all the ingredients for the sauce (water, soy sauce, sugar, chicken bouillon powder, dark soy sauce, cornstarch, sesame oil). Whisk until no more cornstarch clumps are visible. Set aside until needed.
  4. Bring a pot of water to a boil. Add the vegetables to the boiling water according to heartiness and cook to desired tenderness. Once cooked, drain the vegetables and set aside.*For example, broccoli and carrots are heartier vegetables that can handle being cooked a little longer. Where as snow peas are way more tender and only require to be added at the last few seconds of cooking. If you prefer, you could also cook each vegetables separately.*
  5. In a wok or sauté pan over medium high heat, add enough oil to generously coat the bottom of the pan/wok. Once the oil is hot, add the marinated chicken and cook on both sides until the chicken is cooked through. Make sure to separate the chicken so that each piece gets cooked evenly. Cook in small batches if necessary. Remove from the wok/pan and set aside.*The chicken doesn't need to have color, but if you prefer, you can sear the chicken until golden brown.*
  6. Reduce the heat to medium and keep about 2 tablespoons of oil in the pan. Drain excess oil if necessary. Add the mined garlic and ginger and stir fry until fragrant, about 15 to 30 seconds.
  7. Give the prepared stir fry sauce a good mix and pour it into the pan with the garlic and ginger. Let the sauce heat up until it starts to simmer and the sauce looks thickened and glossy. Make sure to stir frequently to prevent the sauce from scorching on the bottom and to help the sauce thicken evenly. Reduce the heat to medium low if necessary.
  8. Once the sauce looks thick and glossy throughout, reduce the heat to low and add the chicken. Mix until the chicken is well coated. Then, add the blanched mixed vegetables and toss until the veggies are well coated with sauce.
  9. Serve with rice or lo mein and enjoy while hot!

Broccoli and Mushroom Stir-Fry

Looking for some fun vegan stir fry recipes? You’re in luck! This broccoli and shiitake mushroom stir-fry recipe is quick, easy, and healthy.

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Broccoli Mushroom Stir-Fry

  • Author: Chef Mia
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Description

This quick & easy nutritious vegan dish is perfect for a meatless Monday!

Ingredients

Scale
  • 2 cups broccoli (cut into small florets)
  • 1/4 cup red onion (chopped small)
  • 3 cloves garlic (minced)
  • 2 cups mushrooms (sliced)
  • 1/4 teaspoon crushed red pepper ((optional))
  • 2 teaspoons ginger (fresh, grated)
  • 1/4 cup vegetable broth (optional water)
  • 1/2 cup carrot (shredded)
  • 1/4 cup cashews (optional water chestnuts)
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce (low-sodium)
  • 1 tablespoon coconut sugar ( optional)
  • 1 tablespoon sesame seeds

Instructions

  1. In a large skillet on high heat, add the broccoli, onion, garlic, mushrooms, red pepper, ginger, and water. Cook, stirring often until broccoli is soft and onions are translucent. Add broth and more as needed to prevent the vegetables from sticking.
  2. Stir in the carrot, cashews, vinegar, soy sauce, and coconut sugar. Stir well and simmer for about 2 minutes. Sprinkle with sesame seeds. Serve alone or on top of quinoa or brown rice.

Vegan Ramen Stir Fry

This ramen stir fry doctors up packaged ramen noodles with a rainbow of fresh vegetables and an easy stir fry sauce made from pantry staples. This recipe is super adaptable to whatever veggies you have on hand and makes a great 20-minute weeknight dinner. Recipe: https://thestingyvegan.com/ramen-stir-fry/

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Ramen Stir Fry

  • Author: Chef Mia
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Description

This ramen stir fry doctors up packaged ramen noodles with a rainbow of fresh vegetables and an easy stir fry sauce made from pantry staples.

Ingredients

Scale
  • 2 packages of dried ramen noodles (- $1.40)
  • 2 tablespoons neutral-flavoured oil (- $0.24)
  • 1 heaping tablespoon of finely chopped ginger (-$0.10)
  • 2 cloves of garlic (finely chopped – $0.16)
  • 2 green onions (chopped and white and green parts separated – $0.13)
  • 2 carrots (peeled and sliced into rounds – $0.17)
  • 1/2 head of broccoli (cut into florets – $0.65)
  • 1/2 a red pepper (cubed – $0.58)
  • 1/2 a zucchini (chopped – $0.33)
  • ¼ cup plus 2 tablespoons vegetable stock (- $0.11)
  • 3 tablespoons soy sauce (- $0.15)
  • 1 ½ tablespoons molasses (- $0.26)
  • 1 tablespoon sriracha (- $0.08)
  • 1 ½ teaspoons cornstarch (- $0.06)

Instructions

  1. Put a pot of water on to boil for the noodles. Meanwhile, chop all your veggies and combine the ingredients for the stir fry sauce.
  2. When the water is boiling, add the noodles and boil just until the noodles separate but are still chewy just a minute or so. Its important to undercook the noodles as they will continue cooking in the sauce. Drain and rinse with cold water to stop the cooking processes. Set aside.
  3. Heat the oil in a wok or large pan over medium-high heat. Add the ginger, garlic, and white and light green parts of the green onions. Fry, stirring constantly, for 10-15 seconds or until soft and fragrant but not browning.
  4. Add the carrots and broccoli. Stir fry until beginning to soften. Add the red pepper and zucchini and continue stir frying until all the veggies are crisp-tender.
  5. Add the noodles to the pan and pour in the sauce. Simmer, stirring, until the sauce is thick and covers the noodles and veggies. Stir in the green tops of the green onions and serve.

6 Stir Fry Sauce Recipes – These Are Versatile, Simple and Healthy!

Stir fry sauce recipes are a simple way to add incredible flavor to your vegetables, grains and meats. Made with fresh ingredients, these 6 healthy stir fry sauce recipes will add amazing flavor without overpowering your dish. Learn just how easy stir fry sauces are to make, including substitutions.

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Six Healthy Stir Fry Sauces

  • Author: Chef Mia
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Description

Stir fry sauces are a simple way to add incredible flavor to your vegetables, grains and meats. Made with fresh ingredients, these six healthy stir fry sauce recipes will add amazing flavor without overpowering your dish.

Ingredients

Scale
  • cup low sodium soy sauce (or coconut aminos)
  • ¼ cup avocado oil (or other cooking oil)
  • 1 Tbsp cornstarch (or 1 Tbsp arrowroot powder, or 2 Tbsp tapioca starch)
  • 2 tsp fresh ginger (grated)
  • pinch of red pepper flakes
  • ¼ cup avocado oil (or other cooking oil)
  • 3 Tbsp soy sauce (or coconut aminos (soy-free alternative))
  • ½ freshly squeezed lemon (about 2 Tbsp of lemon juice)
  • 2 tsp fresh ginger (grated)
  • 1–2 tsp honey (or maple syrup (optional))
  • 1 garlic clove (minced)
  • 3 Tbsp nut butter or seed butter (almond butter, sunflower seed butter etc.)
  • 3 Tbsp soy sauce (or coconut aminos (soy-free alternative))
  • 3 Tbsp apple cider vinegar
  • 2 tsp fresh ginger (grated)
  • 1 Tbsp honey (or maple syrup, stevia or xylitol)
  • 4 Tbsp pineapple juice (note: add the pineapple chunks the the stir fry you make)
  • 3 Tbsp soy sauce (or coconut aminos (soy-free alternative))
  • 2 Tbsp avocado oil (or other cooking oil)
  • 1 Tbsp honey (or maple syrup)
  • 1 Tbsp cornstarch (or 1 Tbsp arrowroot powder, or 2 Tbsp tapioca starch)
  • ½ tsp paprika
  • ¼ tsp cayenne pepper
  • pinch of red pepper flakes
  • 3 Tbsp soy sauce (or coconut aminos (soy-free alternative))
  • 3 Tbsp apple cider vinegar
  • 2 Tbsp avocado oil (or other cooking oil)
  • 1 Tbsp coconut sugar (or brown sugar)
  • 1 Tbsp cornstarch (or 1 Tbsp arrowroot powder, or 2 Tbsp tapioca starch)
  • 2 tsp fresh ginger (grated)
  • 1 garlic clove (minced)
  • 2 Tbsp apple cider viengar
  • 2 Tbsp soy sauce (or coconut aminos (soy-free alternative))
  • 3 Tbsp tomato paste
  • 1 Tbsp cornstarch (or 1 Tbsp arrowroot powder, or 2 Tbsp tapioca starch)
  • 1 Tbsp honey (or maple syrup)

Instructions

  1. Start Your Grains First What will the base of your stir fry be? Will you need to cook rice, quinoa, buckwheat groats or even pasta? The base you choose should be cooked first before starting the rest of the meal.
  2. Wash, prep and chop all the ingredients before you start Grab all the ingredients youll need and place them on the counter. This will make the cooking process so much easier. First, prep the stir fry sauce in a bowl or mason jar. Then wash and chop all the vegetables. And last, slice the meat.
  3. First, heat a high smoke point cooking oil in the pan over medium heat for 2 mins (I use avocado oil).
  4. Next add the veggies and cook until theyre almost done stirring occasionally. Pour the veggies into a bowl and set aside for now.
  5. Add a bit more cooking oil and the meat to the pan cook 3 minutes until meat starts to brown. Now add all the veggies back to the pan.
  6. Pour the stir fry sauce overtop. Cook an additional 2-3 minutes.
  7. Place in a serving dish or right on top of a bed of rice, quinoa, buckwheat groats etc. Drizzle extra sauce from pan on top. Serve and enjoy!

Lemon Supreme Pie

Lemon Supreme Pie

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Easy Lemon Pie

  • Author: Chef Mia
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Description

This lemon pie recipe is perfectly tart and tangy, and it’s perfectly simple to make with just one bowl and a refrigerated pie crust.

Ingredients

Scale
  • 1 sheet refrigerated pie crust
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 4 large eggs, room temperature
  • 1 cup light corn syrup
  • 1 teaspoon grated lemon zest
  • 1/3 cup lemon juice
  • 2 tablespoons butter, melted
  • WHIPPED CREAM:
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar

Instructions

  1. Preheat the oven to 350°F. Unroll the refrigerated pie crust into a 9-inch pie plate. Flute the edges for a decorative touch, then refrigerate while you prepare the filling. Editor's Tip: Don't skip refrigerating the crustchilling the crust helps prevent it from shrinking in the oven.
  2. In a bowl, mix the sugar and flour until blended. Whisk in the eggs, corn syrup, lemon zest, lemon juice and melted butter until the mixture is well combined.
  3. Pour the filling into the prepared crust. Place the pie on a lower oven rack and bake until the filling is golden brown and thickened, about 40 to 45 minutes. Editor's Tip: Cover the edges loosely with foil during the last 15 minutes to prevent overbrowning.
  4. Remove the pie from the oven and cool on a wire rack for one hour. Then, cover and refrigerate the pie for at least two hours or until cold.
  5. In a bowl, beat the heavy whipping cream until it begins to thicken. Add the confectioners' sugar and continue to beat until soft peaks form. Top the pie with the whipped cream and serve.

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