150g chicken breast per person (can do it with less)
Various vegetables - about 3 cups per person
Fresh or dried herbs
Organic soy sauce
Cornflour for thickening
Zucchini if you wish to serve this on zoodles (zucchini noodles). Other alternatives are rice, spaghetti squash, or pasta, or just have the stir-fry on it's own.
You will need 2-4 cups chicken stock for this - so if it's in the freezer, pop some into a small pot and defrost on low while you prepare the vegetables. I make a simple chicken stock by boiling chicken carcases (the bones left over from a roast) in water for 2 hours. I try to always have plenty in the freezer to use in various dishes.
Cube and put aside 150g chicken breast per person.
Peel and chop 2 onions
Crush and dice several cloves of garlic
Put both aside in a small bowl
Chop, dice, whatever, a selection of vegetables - about 3 cups per person. This time I used carrot, celery, broccoli, peas, and sweetcorn kernels. I get them all ready and combine everything in a large bowl.
If you'd like to use some mushrooms, prepare those and put them in a separate bowl, along with some chopped fresh herbs - I used parsley and oregano.
To prepare zoodles, wash zucchini and cut off ends. Use a spiralizer or peeler to create spirals or long ribbons.
In a large frying pan or pot (I use a large electric frying pan), heat some olive oil. This time, I used garlic oil and skipped the chopped garlic in the mixture (it was delicious!). Saute onions and garlic along with chicken until chicken is sealed on all sides and partly cooked.
Add vegetables, stir fry for a couple of minutes. Add a generous amount of soy sauce, to taste. Add chicken stock - enough to cook veges in without burning and to make a nice sauce afterwards. Turn veges with a large spoon until well coated in stock and soy sauce. Sprinkle with salt if desired. Add mushrooms and herbs, cover and simmer for a few minutes until vegetables tender.
Thicken with cornflour mixed to a runny paste with water. Serve.
To cook zoodles: Heat olive oil in a separate pan, and cook zucchini noodles for just long enough to give a pasta-like feel, not long enough for them to go all soggy. About 2-3 minutes.