Author Notes
This is the perfect weeknight meal. It comes together quickly and is easily adabtable based on what vegetables you have on hand. Chicken, of course, is optional! —Lkw1080
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Ingredients
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1 pound
Skinless/boneless chicken breasts or thighs, sliced
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3 cups
Cooked farro
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12 ounces
Cremini mushrooms
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1
Onion, thinly sliced
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1 bunch
Asparagus, cut into 1 inch pieces on the diagonal
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1.5 cups
Red cabbage
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1 cup
Carrot, thinly sliced (I use a mandolin)
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1
Leek, sliced and cleaned
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1 tablespoon
Toasted sesame oil
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1 tablespoon
Olive oil
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3 tablespoons
Soy sauce
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1 tablespoon
RIce wine vinegar (optional)
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Pepper, to taste
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Sesame seeds, crushed cashews, or peanuts (optional)
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Thinly Sliced scallions (optional)
Directions
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Heat 2 tsp sesame oil in a large pan or wok over medium heat. Add the asparagus and stir fry until just slightly tender, or to your liking, about 5 minutes. Remove from pan and set aside.
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Add a little more oil if need be and a dash or 2 of soy sauce. Add chicken and cook until cooked through. Remove from pan and set aside with the asparagus.
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Add remaining oil and remaining vegetables and stir fry.
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Then add the remaining soy sauce, and pepper. Once cooked, add rice wine vinegar and chicken and asparagus back in and combine.
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Taste and add additional soy sauce if need be.
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Plate and top with nuts/seeds and scallions, if using.
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