Wok de verduras con pollo 
Vegetable and Chicken Stir-Fry
A simple and delicious recipe suitable for lunches and dinners any time of the year. Today's version is made with the vegetables I had left in the fridge, but you can add whatever you have on hand, making it a great recipe for using up leftovers.
Vegetable and Chicken Stir-Fry
A simple and delicious recipe suitable for lunches and dinners any time of the year. Today's version is made with the vegetables I had left in the fridge, but you can add whatever you have on hand, making it a great recipe for using up leftovers.
Cooking Instructions
- 1
I make this recipe in a wok-style pan, but you can use any pan you have at home. Start by adding a splash of extra virgin olive oil to the pan and heat it up.
- 2
Add the chicken strips, season with salt and pepper, and brown them over high heat. Set aside on a separate plate.
- 3
Add the onion, bell pepper, and garlic. In a wok, vegetables are usually cut into large strips, but you can cut them smaller if you prefer. Cook over high heat for a few minutes, stirring constantly.
- 4
Add the zucchini and carrot, lower the heat, and wait about three or four minutes for them to soften a bit.
- 5
Return the chicken to the wok, mix well, and add soy sauce and sesame seeds to taste.
- 6
Serve hot. An easy and delicious lunch or dinner 😋
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